Spicy, pungent and appetizing flavor that goes perfectly with steamed rice on a cold rainy day. The Mapo Tofu has some complex flavors – spice was from the the Sichuan Peppercorns, saltiness from the fermented bean paste, tasty bits of ground beef and spring onions, coats the soft silken tofu.


  • 300 gram minced beef (you can use any meat)
  • 1 tablespoon vegetable oil
  • 1 tablespoon Chilli Oil
  • 4 to 5 cloves garlic, minced
  • 1/2 inch ginger, minced
  • 4 to 5 spring onions, chopped
  • 1/2 teaspoon grind Sichuan peppercorns
  • 1 chicken bouillon cube with 1 to 1 1/2 cup boiling water
  • 1 block tofu, cut into 3/4-inch cubes
  • 1 to 2 tablespoon corn starch
  • 2 tablespoon Chinese Chilli Bean Paste
  • 1 tablespoon oyster sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon black vinegar
  • 3 teaspoon sugar


  1. In a bowl, combine all of the sauce ingredients and mix well. Set aside.

2. In a dutch oven or a wok, over medium heat. Add cooking oil, chili oil, garlic, ginger and spring onions. Stir fry until fragrant, about 1 minute. Then add the all Sichuan peppercorn powder.

3. Add the beef and breakdown into small pieces. Let it cook for 2 to 3 minutes. Then pour the sauce mixture. Keep stirring and let it cook for another 3 minutes.

4. Pour in water and chicken cube. Bring it to boil, about 8 to 10 minutes. Add tofu and carefully stir.

5. Meanwhile, in a small bowl mix cornstarch with 2 tablespoon water. Pour starch mixture into the tofu base while carefully stirring.

6. Garnish with some chopped green onions. Serve with steamed rice!

Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok

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