Mapo Tofu

Mapo Tofu with Srirachup


Mapo Tofu (麻婆豆腐) is a popular Chinese dish from the Sichuan province known for its heat and “mala” or spicy numbing taste. Mapo means pock-faced grandmother and first originated from a Mapo in Chengdu. This recipe is our spin on the traditional Mapo tofu using Srirachup, balancing both sweetness and heat but without putting you overboard. Enjoy!

Mapo Tofu with Srirachup (Makes 4 servings)


½ lb of ground pork

2 cloves of garlic

1 tbsp sesame oil

9 oz or 1 jar of Srirachup

1 lb of soft to medium-firm tofu

1 stalk of scallions to top off

½ cup of peas

1 tbsp of soy sauce

¼ cup of tomato water or chicken broth or vegetable broth



1. Heat sesame oil in wok or non-stick pan. Add diced garlic and brown it in sesame oil over medium heat.
2. Add ground pork and ½ jar of Srirachup and cook the ground pork in medium heat while breaking the pork into small segments.
3. Dice the tofu into ½ inch to 1-inch cubes. Cook the ground pork half way and add diced tofu. Add the rest of Srirachup, soy sauce, and tomato water or chicken stock, or vegetable stock.
4. Bring to medium-high heat and let it simmer uncovered for 10 minutes.
5. Add peas (can also use frozen peas, just blanch it in hot water for 5-10 secs and shock in cold water)
6. Remove from heat. Plate in a bowl or plate and top off with scallions. 


Tip: If you have leftovers, jazz it up the next day by putting a sunny-side egg on top of your Mapo tofu and top with scallions. It's like a completely different dish that tastes amazing!


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