Mápó dòufu

Mápó dòufu
Prepare ingredients.
Cut 4 tofus into tiny cubes.
Add tiny tofu cubes to a cooking pot.
Heat 1-1,5 litre water.
Pour boiled water over diced tofu.
Cover the cooking pot.
Heat 2-3 tablespoons of cooking oil in a wok.
Put 1 teaspoon peppercorn into the hot oil and fry briefly.
Add 400 grams minced beef.
Fry minced meat ...
... until meat changes color.
Reduce heat to medium level.
Add 1 tablespoon of chili bean paste.
Add 1 tablespoon of soybean paste.
Stir briefly.
Pour 150 milliliter of chicken broth.
Bring to boil and continue cooking.
Drain tiny tofu cubes.
Add tofu cubes to the meat.
Stir gently.
Add 1 teaspoon of salt if the soybean paste is not salty enough yet.
Add 1 teaspoon of sugar.
Add 1 tablespoon of soy sauce.
Chop 1-2 scallions finely.
Put the chopped scallion to the wok.
Mix it gently.
Serve with cooked rice.


Mápó dòufu (mápó tòfu) is a popular Chinese dish from the Sichuan province. It is a combination of tofu (bean curd) set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often cooked with fermented black beans and minced meat, usually pork or beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus.


4 tofu
400 grams minced beef
1 teaspoon peppercorn
1 tablespoon chili bean paste
1 tablespoon soybean paste
150 milliliters chicken broth
1 teaspoon salt
1 teaspoon sugar
1 tablespoon soy sauce
1 scallions (1-2)
2 tablespoons cooking oil