Mapo tofu with mushrooms and pork from Dinner: Changing the Game (page 217) by Melissa Clark

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Notes about this recipe

  • poppleton82 on May 19, 2025

    Used cremini mushrooms instead, added in sugar snap peas just before I added the cubed tofu. Added a bit of sriracha and sesame oil to the sauce. Topped with chopped dry roasted peanuts and cilantro. Served over brown rice. Delicious!

  • tmitra on September 26, 2019

    I generally avoid tofu dishes, and unfortunately, this one epitomizes why. Even with Asian-inflected hot sauce on top, it managed to be bland. Per the introduction, I used chopped fermented black beans in lieu of black bean sauce with garlic, but I doubt that was the issue.

  • Frogcake on May 25, 2017

    Although we enjoyed this dish very much, I agree with BethNH that it needed something to get the fiery flavour, so chili oil also worked for us. I used ground turkey and served it with brown basmati rice. We loved the camphor smokiness of the Sichuan peppercorns, which was a new discovery for me. Will make this again!

  • BethNH on March 31, 2017

    This was the first recipe I tried from this book. Having never made Mapo Tofu before I found the directions very easy to follow. I may have cooked the pork just a tad too long because it got crunchy but it was still delicious. Both my husband and I enjoyed this but didn't find it spicy as the recipe indicated. After searching other Mapo Tofu recipes I found that most add chili oil. I added chili oil to the leftovers and that made the dish much better.

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