Mapo tofu (Mapo doufu) from The Food of Sichuan: A New and Updated Edition of the Classic Land of Plenty (page 245) by Fuchsia Dunlop

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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

  • JimCampbell on June 04, 2026

    A 4.0 out of 5. A very tasty dish. As the last two reviews mentioned, a great recipe as written. We skipped the ground chilies to lower the heat level, but otherwise followed the recipe. BTW.........the Mala Market (online) is a great resource for fresh and hard to find Sichuan ingredients. It where we found the Sichuan chili bean paste and fresh Sichuan pepper flowers.

  • ndschmidt on June 03, 2026

    This is the best mapo tofu recipe we’ve made.

  • imaluckyducky on May 25, 2023

    5 stars! Absolutely perfect recipe as written. Without any changes to the sauce ingredients, this came out searingly spicy (the dried Chinese chiles we used for the ground chile were rated 100k scoville) with a very pleasant numbing sensation from the sichuan peppercorns. No salt needed to be added, the broad bean paste and the black bean paste are salty enough. Only deviation is I used firm tofu and air fried the chunks because I like more texture. Tripled recipe, freezes and thaws nicely. Served with a smashed cucumber salad and collards braised with oyster sauce and rice.

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