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cooking/recipes/chinese/mabu-tofu/mapo-tofu.md
Olomana (multica agent) b7c526a784 PWS-13: Make recipe markdown fully control the tabs 
Every top-level :::name block is now a tab, shown in file order, so
authors can add custom tabs and reorder them in the markdown. Titles
come from the name or a :::name[Title] label.

The recipe card is an ordinary :::card tab. Its body lists what it
prints (::ingredients, or a block written just for the card), replacing
::card, the fallback to full sections, and its fixed tab position.

All recipes are migrated, with pages and card images unchanged.

Co-Authored-By: Claude Opus 5.5 <noreply@anthropic.com>
Co-authored-by: multica-agent <github@multica.ai>
2026-11-07 00:34:10 -08:00

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title slug date lastUpdated category tags cookTime prepTime servings author description featured display displayPhoto
Mapo Tofu mapo-tofu 2026-02-10 2026-02-20 chinese
chinese
60 20 8 jake My variant of the classic Sichuan Mapo Doufu/Mapo Tofu dish. false true ./assets/mapo-tofu.jpg

:::photos Mapo Tofu :::

:::ingredients

Chili Oil

  • 1/2 cup oil, divided
  • 1-2 fresh Thai bird chili peppers, thinly sliced
  • 6-8 dried red chilies, roughly chopped
  • 1/2-1 1/2 tablespoons Sichuan peppercorns

Gravy

  • 3 tablespoons ginger, finely minced
  • 3 tablespoons garlic, finely minced
  • 8 oz ground pork
  • 1-2 tablespoons spicy bean sauce (doubanjiang)
  • 2/3 cup low sodium chicken broth
  • 1 lb silken tofu, cut into 1-inch cubes
  • 1/4 cup water
  • 1 1/2 teaspoons cornstarch
  • 1/4 teaspoon sesame oil (optional)
  • 1/4 teaspoon sugar (optional)
  • 1 scallion, finely chopped :::

:::instructions

Chili Oil

  1. Heat half the oil in a wok over low heat. Add fresh and dried chili peppers, stirring occasionally for about 5 minutes until fragrant. Do not let them burn.
  2. Remove peppers and oil and set aside.

Gravy

  1. Heat remaining oil in the wok over medium heat. Add ginger and fry for 1 minute. Add garlic and fry another minute.
  2. Increase heat to high and add ground pork. Break up and cook through.
  3. Add ground Sichuan peppercorns, stir for 15-30 seconds — do not burn.
  4. Stir in spicy bean sauce (doubanjiang) and mix well.
  5. Add chicken broth and bring to a simmer.
  6. Mix water and cornstarch in a small bowl. Add to the wok and stir until the sauce thickens.
  7. Add the reserved chili oil with peppers back to the wok.
  8. Gently fold in tofu cubes and cook for 3-5 minutes.
  9. Stir in sesame oil, sugar, and scallions. Cook until scallions just wilt.
  10. Serve immediately over steamed rice, garnished with extra Sichuan peppercorn powder if desired. :::

:::notes

Ingredients

  • If using bottled pastes, consider the amount of salt coming from them and your chicken broth. If everything is salted the dish will definitely be on the saltier end.
  • Sichuan (málà) peppercorns are worth getting for this recipe if you want a true Sichuan experience.
  • I much prefer silken (soft) tofu for this recipe. :::

:::card[Recipe Card] ::ingredients ::instructions :::

:::references

  • Reference Recipe HERE :::