Mapo tofu (Mapo doufu) from A Very Chinese Cookbook: 100 Recipes from China and Not China (But Still Really Chinese) (page 240) by Kevin Pang and Jeffrey Pang and America's Test Kitchen

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

  • MattKG on April 26, 2024

    I am a massive fan of this book, and this recipe. I made it for my wife and I and we both thoroughly enjoyed it. She doesn't mind spicy food, but I didn't think she'd like how spicy this recipe would be, so I toned back the chili paste. Still very scrumptious, and had enough for lunch the next day! I would put this book in my top 5 (out of 700) books that i own: the tone is very casual; the pictures saturated, but very well done; the text itself conversational, hilarious and very informative; and if it's possible to judge a book by a recipe, a compendium of absolute bangers. I think this cookbook will be a mainstay in our dinnertime rotation!

  • ebalk02 on March 10, 2024

    Really enjoyed this. Made a few personal adjustments but overall an excellent mapo tofu recipe. Make sure to use high quality, fresh sichuan peppercorns.

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