Chinese-Style Master Meat Sauce (万能臊子)
April 28, 2026
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How to Make the Ultimate Silken Mapo Tofu 麻婆豆腐
AuthorYun Zhang JohnCategoryMeat, VegetablesMapo Tofu or 麻婆豆腐 is probably one of the most well known dish from the Sichuan region of China. And for good reason! It's complex and deeply spiced. It's hearty, comforting and so easy to eat. In fact, not too hard to make either, here I show you how I make my version with silken tofu that will you leave deeply satisfied.
You Will Need
600 g Silken tofu
100 g Minced meat
2 tbsp Fermented broad bean paste
1 tbsp Fermented soy beans
1 tbsp Chopped ginger
1 tbsp Chopped garlic
12 Green onions chopped (white & green separated)
1 tbsp Light soy sauce
½ tsp Dark soy sauce
2 tbsp Corn starch
Pinch of sugar
Ground chilli powder to taste
Ground Sichuan peppercorn powder to taste
1 tbsp vegetable oil
12 cups water
Instructions
Prep
1
If using, toast Sichuan peppercorns in a dry pan, ground and set
aside.
2
Chop fermented broad bean paste & fermented soy beans together
into a fine paste.
3
Chop ginger, garlic and green onions, set aside green part of the
green onion.
4
Cut silken tofu into squares
5
Make corn starch slurry by mixing corn starch with water
Cook
6
Heat vegatable oil in a wok over high heat
7
Put in minced meat and fry for 2 min.
8
Add in garlic, ginger, white part of the green onion and fry for 1 min.
9
Add in fermented broad bean paste & fermented soy bean paste and fry for 1min.
10
Sprinkle in ground chilli & Sichuan peppercorns to taste and fry for 30sec.
11
Add in water.
12
Add light & dark soy sauce & sugar
13
Carefully add in tofu, mix and cook for 2-3min.
14
Finally, add in corn starch slurry in three increments, mix carefully after each addition.
15
Cook another 30sec and dish up.
16
Sprinkle green part of the green onion & more ground Sichuan peppercorns.
Ingredients
600 g Silken tofu
100 g Minced meat
2 tbsp Fermented broad bean paste
1 tbsp Fermented soy beans
1 tbsp Chopped ginger
1 tbsp Chopped garlic
12 Green onions chopped (white & green separated)
1 tbsp Light soy sauce
½ tsp Dark soy sauce
2 tbsp Corn starch
Pinch of sugar
Ground chilli powder to taste
Ground Sichuan peppercorn powder to taste
1 tbsp vegetable oil
12 cups water
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1 thought on “How to Make the Ultimate Silken Mapo Tofu 麻婆豆腐”
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