Mapo tofu
- ⏱ 25 minutes
- Medium
- Serves 1
- 👥 2-cook recipe
Silken tofu is gently coated in a fragrant Sichuan chilli bean sauce with black beans, aromatics, spring onions, and Sichuan peppercorns.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Mapo tofu
0/0
COOK 1COOK 2
1Make the mapo tofu
Make sure to have all the ingredients ready before...
Rinse the fermented black beans
Chop the ginger
2Steep the tofu
3Plate and serve
+ 15 more steps in the app
Mapo tofu
0/0
COOK 2COOK 1
1Make the mapo tofu
2Steep the tofu
Drain the tofu and dice into 2.5 cm cubes (roughly,...
Put the tofu in a bowl and cover with very hot water...
3Plate and serve
+ 15 more steps in the app
Ingredients
- 560 g tofu
- 2 tbsp Sichuan chilli bean paste
- 1 1/2 tbsp fermented black beans (rinsed)
- 1 tbsp ginger (chopped)
- 3 garlic cloves (chopped)
- 200 ml vegetable stock
- 1 tsp cornflour (mixed with 1 tbsp water)
- 6 spring onions (white and green parts sliced diagonally)
- 2 tbsp Sichuan chilli oil
- 1/2 tsp Sichuan peppercorns (crushed)
- 3 tbsp groundnut oil
The full plan
Split between two cooks — each step says who's on it.
1. Make the mapo tofu COOK 2
- Make sure to have all the ingredients ready before you start cooking
- Rinse the fermented black beans
- Chop the ginger
- Chop the garlic cloves
2. Steep the tofu COOK 1
- Drain the tofu and dice into 2.5 cm cubes (roughly, it doesn’t matter too much)
- Put the tofu in a bowl and cover with very hot water (not boiling) and allow to steep while you prep the rest of the ingredients
🤝 Cook 2 hands over the ingredients.
3. Build the sauce COOK 2
- In a wok, heat the groundnut oil or vegetable oil
- Add the Sichuan chilli bean paste and cook, stirring for a few minutes until fragrant
- Add the fermented black beans and stir again briefly
- Add the ginger and garlic
- Cook, stirring, for a minute or so
- Add the vegetable stock and let it bubble
4. Slice spring onions COOK 1
- Slice the white and green parts of the spring onions diagonally
- Mix the cornflour with 1 tbsp water
🤝 Cook 2 hands the dish over to Cook 1.
5. Crush peppercorns COOK 2
- Crush the Sichuan peppercorns
6. Add tofu and onions COOK 1
- In the wok, stir the cornflour mixture again
- Add it to the wok, Mix well
- Use a slotted spoon to lift the tofu from the water, leaving the water behind
- Add all the tofu to the sauce and gently turn it over until everything is coated
- Stir in the spring onions, leaving a few green pieces for garnish, very gently
🤝 Cook 2 hands over the cornflour mixture.
7. Plate and serve BOTH
- Add the Sichuan chilli oil if you are using it and sprinkle over the Sichuan peppercorns to taste, The sauce shouldn’t need seasoning with salt, as many of the ingredients are very salty already
- Serve with plain white rice
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