Mapo tofu from China - The Cookbook (page 512) by Kei Lum Chan and Diora Fong Chan

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

  • MarciK on December 09, 2025

    I made this for a friend from Chengdu who gave me some authentic ingredients, except that I used cayenne for the chili powder. He said it tastes authentic, and he feels like at home. Best compliment I could have. I would probably cut back on the cayenne next time. Note, do not drain the tofu prior to cooking. I did and needed to add extra water because not enough was released during cooking to make a sauce. I’m adding this to favorite recipes and will definitely make again.

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.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.