vegetarian mapo ma po tofu

Mapo tofu (meatless)

vegetarian mapo ma po tofu

The first time I made mapo tofu was a disaster because I didn’t follow the recipe* properly: not enough tofu and meat yet I kept the same amount of condiments.

The result was a concoction that was so fiery and salty it was barely edible and actually caused us to choke up whilst it was cooking.  Whoops.

The second time round I couldn’t use any mince as I was cooking for the vegetarian hubby, too.  It turned out much better, but still too salty… maybe because I left out the pork.

In case you were wondering, here are the ingredients you’ll need (minor adjustments made to the original recipe):

  • 1 block silken tofu
  • 3 tablespoons Sichuan spicy bean paste
  • 1 tablespoon chili powder
  • 2 tablespoons cooking oil
  • 2.5 tablespoons chili oil
  • 1 tablespoon Sichuan peppercorns
  • 1 tablespoon light soy sauce
  • 1 teaspoon fermented black beans
  • 2 stalks of scallions
  • 3 gloves garlic (chopped)
  • 1/2 cup water

* The recipe used is from, a fantastic resource for Malaysian and Asian cooking.

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