Comments on: Mapo Tofu Recipe (麻婆豆腐)

By: danipreda

danipreda — Fri, 27 Jan 2012 16:48:20 +0000

I too was searching for the best Mapo Tofu recipe, this is a great one, we really enjoyed it. Another thing I have been searching for a very long time, is a recipe for Sechuan pork saussages. I was thinking perhaps you would have access to such recipe with the Sechuan connections…I would so love to make these. In China, it was delivered to me by a friend who had a family in Chengdu producing them on a very small scale, but the family that made them, would not give out the secret:(

By: Catherine

Catherine — Sun, 09 Oct 2011 17:20:23 +0000

I have indian kashmiri chili powder will that work?

By: Rasa Malaysia

Rasa Malaysia — Fri, 22 Jul 2011 16:21:55 +0000

Dried chili powder, but I use Korean ones. It tastes the best.

By: todd howard

todd howard — Fri, 22 Jul 2011 14:21:26 +0000

I LOVE my Sichuan foods–hot and spicy, please. I have a question; when you call for chili powder, do you mean the basic chili powder in the US that smells like it’s made from dried guajillo or maybe ancho chiles, or do you mean powedered hot dried red chiles, such as Japonese chiles?

By: Lauren

Lauren — Fri, 27 May 2011 22:12:16 +0000

I spent a few months living in Buenos Aires, and my apartment-mate was Taiwanese. So, of all places, the first place I had Mapo Tofu was in Argentina! It blew my mind, and I think I’m finally going to make it myself!

By: pookiguy

pookiguy — Thu, 07 Apr 2011 00:18:50 +0000

a great substitute for meat, or addition to meat, is Chinese black or Shitaki mushrooms, preferably
marinaded in a little sesame oil and soy sauce prior to adding….

By: Rasa Malaysia

Rasa Malaysia — Tue, 15 Mar 2011 03:40:24 +0000

You’re most welcome. I’m glad you enjoyed it. Hope the other recipes here serve you as well.

By: Vinita

Vinita — Mon, 14 Mar 2011 20:10:59 +0000

I’ve been searching the internet for the perfect mapo tofu recipe, and now I know I’ve found the one. I tried your recipe today without the chili oil, and it still turned out spicy and wonderful! Thanks so much for sharing. :)

By: Mapo tofu for beginners « the lemurs are hungry

Mapo tofu for beginners « the lemurs are hungry — Sun, 27 Feb 2011 20:44:12 +0000

[...] Eats had a delicious looking take on the dish, with lots of useful tips in the comments, and Rasa Malaysia also has a recipe. They are actually all quite similar, and it seems that so long as you are able [...]

By: Barbara

Barbara — Sat, 05 Feb 2011 00:42:39 +0000

This is similar to one I learned whilst doing an apprenticeship in a Chinese restaurant. In my view, you can’t really have enough of the Szechwan peppercorns!! I add rice wine to help thicken it, and thus find that the recommended cornflour I see in many recipes is not necessary. The beauty of this dish is that in summer, it lifts jaded palates, and in winter, it’s the most warming of soul foods. Whoever invented it was a genius.