Mapo Doufu


By Margarita Lee


1 block soft tofu
100g ground beef
4 tbsp corn starch mix with 5 tbsp of water
1 tbsp spring onion (for garnishing)

1 tbsp soya bean paste
1 tbsp minced ginger
½ tbsp minced garlic
½ tbsp minced chillies
2 tsp ground Szechuan pepper
½ tbsp fermented black bean
½ tbsp chilli powder (optional)
1 tbsp chopped spring onion (white part)

1 cup chicken stock / water
Salt and pepper to taste
Oil for cooking

2 tsp soya sauce
1 tsp corn starch
½ tbsp egg white
1 tsp sugar


  1. In a bowl, marinate the ground beef with soy sauce, corn starch, egg white and sugar for 30 minutes.
  2. Drain and cut tofu into ½-inch cubes.
  3. Heat oil in a wok, stir-fry ground beef in high heat until it changes colour. Dish out for later use.
  4. Heat 3 tbsp oil in a wok, add in (A) and stir well on high heat for 2 minutes.
  5. Add in tofu and ingredients (B), bring to boil.
  6. Add in ground beef, simmer on low heat. Do not stir the tofu, but gently shake the pan.
  7. Add in corn starch bit by bit until gravy thickens.
  8. Season with pepper and salt.
  9. Garnish with spring onion.