Nyonya Cooking
Mapo Tofu





Cooking Time



2 Servings

Mapo Tofu

Mapo Doufu 麻婆豆腐 マーボー豆腐

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A 15 minutes tofu recipe, 'Mapo tofu' is a quick, flavourful and delicious dish to prepare on a busy day!

'Mapo tofu' is a typical Chinese dish from Sichuan, China. As Sichuan province is known for spicy dishes, 'Mapo tofu' is one dish that does not disappoint! Over the years, 'Mapo tofu' became one of the many popular Chinese dishes that is found around the world. Depending on the countries, the taste and recipe of 'Mapo tofu' were adapted to suit the palate of the locals. In Malaysia, we enjoy 'Mapo tofu' as well. I personally love this dish because of the delicious gravy and most importantly, it has one of my favourites which is tofu. The original 'Mapo tofu' from Sichuan is not only spicy but also gives off a numbing effect which is contributed by the spiciness of the famous Sichuan pepper. However, it is not common to have Sichuan pepper in Malaysian meals. Thus, it is no surprise that in Malaysia, Sichuan pepper is omitted from 'Mapo tofu'. As I had been cooking 'Mapo tofu' for years now, I had adjusted the recipe to be slightly sweeter while keeping it lightly spicy. I now have this dish every few days because of its simplicity. In this video, I used meat. However, if you do not take meat, you may opt for a vegan version of 'Mapo tofu'. Preparation is very simple. To prepare vegan 'Mapo tofu', use double the amount of shiitake mushrooms to replace the meat. It tastes exceptionally great as the mushroom flavour goes really well with that of the chilli bean sauce. In fact, I enjoy the vegan version most of the time as I try to abstain from meat as much as possible, especially during dinner. Serve this dish with rice and some fresh scallions as garnishing.

  Mapo Tofu ist auch auf deutsch verfügbar.

Related Recipe Ideas


  • 50 grams minced meat
  • 2 tablespoons ketchup
  • 1 tablespoons corn flour
  • 1 tablespoons chilli bean sauce
  • 2 shiitake mushroom(s)
  • 1 scallions
  • 1 centimeters ginger
  • 1 tofu (silken)
  • 0.5 tablespoons oil
  • 100 milliliters water
  • 0.5 tablespoons sugar
  • 1 garlic clove(s)

Steps to Prepare

  1. Add 0.5 tablespoon of oil into a preheated pan. Sauté ginger and garlic until fragrant and then add pork. Once pork is almost cooked, add shiitake mushrooms and chilli bean paste into the pan. Continue to sauté the ingredients for the next 1 minute.
  2. Then, add water to the pan and increase the heat to allow the gravy to boil. Also, add ketchup to the gravy. Once gravy begins to boil, add diced tofu. Allow dish to continue cooking for about 4 minutes.
  3. Thicken gravy by adding cornflour slurry (a mixture of corn flour and 1 tablespoon of water) into the gravy. Add salt and sugar to taste and then, add scallion into the dish. Turn off the stove and lightly stir the dish before dishing out.

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Quite satisfyingSimply delicious!Your recipe is a big help for my wife's kitchen. Comfort food when weather turns chilly Delicious and simple to make. However, the recipe ingredients did not list garlic, but it's mentioned in the instruction.As usual I leave out mushrooms but it still taste awesome. Never thought I could possibly cook this dish. Now I can. Thank you Grace :)Cooked this for dinner today. As promised, fast and delicious! Managed to find szechuan peppercorn and added it into the dish. Turned out great!My amateurish attempt at this recipe - turned out good though. Quick and easy dish to make - thanks Grace!

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