Mapo tofu (Mápó dòufu) from The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition (page 159) by Hannah Che

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

  • Eat Your Books

    Can substitute chili flakes for Sichuan chile powder.

  • seasonsofseoul on August 09, 2024

    – Don't remove the tofu cubes from the boiling water until adding them to the rest of the ingredients in the wok. They will stick together otherwise. - Flavourwise not bad but room for improvement, but sauce feels a bit too chunky? Will try with 3 shiitake mushrooms next time and perhaps a bit more broth. - Good quality dried chillies are essential – not just for heat, but also flavour.

  • christineakiyoshi on January 06, 2023

    This was okay but I like more chili bean paste. Will continue to follow my own recipe.

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