Mapo tofu (meat variation) from The Mission Chinese Food Cookbook (page 65) by Danny Bowien and Chris Ying

  • scallions
  • soy sauce
  • fermented black beans
  • cilantro
  • cinnamon sticks
  • fish sauce
  • garlic
  • fresh ginger
  • peanut oil
  • sesame oil
  • whole star anise
  • tomato paste
  • Sichuan peppercorns
  • ground pork
  • dried shiitake mushrooms
  • doubanjiang
  • beer
  • firm tofu
  • dried chiles de arbol
  • black cardamom pods
  • dashi kombu

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rosten on December 21, 2017

    This recipe is, ok, but really time consuming. I've definitely made better versions in a fraction of the time. The recipe for it on the Mind of a Chef website is way simplified and looks better.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.