Mapo tofu (Má pó dòu fu) from The Chinese Way: Classic Techniques, Fresh Flavors (page 134) by Betty Liu

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 cinnamon stick for cassia bark, and stock of your choice for chicken stock.

  • JoanN on April 05, 2025

    This is among the best mapos I've ever made, and I've made a lot of them. This is just as good, if not even better, than Dunlop's, Kenji's, and Kylie Kwong's. It's different from others I've made. It uses twice as much ground pork, no soy sauce, no leeks, no salted black beans, no Shaoshing wine. It seemed quite oily, in a good way, but that might be because I was using significantly fattier pork than usual. Will play around with that factor, and may up the heat just the tiniest bit. But I just loved this. Couldn't wait to get to the leftovers, which I positively gobbled.

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