Mapo bean curd is a popular and homely dish in Sichuan cuisine. It’s spicy, salty and fresh. It’s a special dish. But as for why it’s called Ma Po, I’m not very clear. It should be related to a man named Ma Po. No more allusions. Most famous Sichuan dishes seem to have their own stories, which are created by accident. Thank the people of Bashu for bringing us so many delicious dishes. I think this is the simplest version. It’s convenient for me to eat by myself.


400g tofu
100 grams fillet
1 packet of Mapo Tofu seasoning
1 section of scallion
2 g ginger
2 garlic
1 caraway
10 ml peanut oil
5 ml soy sauce


Step 1
North bean curd, cut into 1 cm square dice.

Step 2
Cut the tenderloin into minced meat, green onion and ginger. Wash the coriander and chop it. Flatten the garlic and cut into minced meat.

Step 3
Mix Mapo Tofu seasoning with proper amount of water, put it into the pot and boil it. Then add the diced tofu and cook for 15 minutes.

Step 4
Medium low heat, simmer for 15 minutes, thick soup, soft and tender tofu.

Step 5
Put the stewed tofu on the plate.

Step 6
Add oil to wok, heat up, add minced meat, onion and ginger and stir fry until minced meat turns white.

Step 7
Add a little soy sauce to taste.

Step 8
Stir fried minced meat on tofu, sprinkle coriander powder, spicy spicy Mapo Tofu is ready.