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Classic Mapo Tofu

This is yet another vegetarian style dish that many people will come to love. While this dish does incorporate the use of tofu, most people will not be able to taste the difference between that and actual meat.


1 x 14 ounce block of tofu, silken and cut into small cubes
cup of chicken broth
2 cups of broccoli, florets
2 tsp. of soy sauce
1 tbsp. of sesame oil
1 tsp. of sugar, white
2 cloves of garlic, crushed and minced
1 piece of ginger, 1 inch in length, peeled and grated
4 green onions, green and white part only and minced
1 tbsp. of black bean, paste
2 tsp. of chilli bean, paste
1 tsp. of cornstarch
Some rice for serving


Preparation time: 30 minutes
Serves: 4


Using a small sized bowl, mix together your broth, sugar, cornstarch and soy sauce until evenly combined. Whisk your mixture well until it is free of any clumps.

Then using a medium sized wok, heat it over medium to high heat. Once it is hot enough, add in your broccoli, minced green onion parts, sesame oil, ginger and minced garlic. Toss it occasionally while it cooks and continue cooking until everything become fragrant and the broccoli turns a bright shade of green.

Then add in your black bean and chilli bean paste and stir to evenly combine.

Next add in your cut up pieces of tofu and toss gently to combine everything together. Last add in your broth mixture and toss again to mix everything together well.

Continue cooking your entire mix until the sauce begins to boil. Once it is boiling reduce the heat and continue cooking for the next two minutes or until the sauce is thick in consistency.

Remove from heat and serve. Garnish with some green onions and serve on top of some rice. 

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