Comments on: Authentic Mapo Tofu (麻婆豆腐)

By: Clark Walkup

Clark Walkup — Mon, 09 Oct 2023 15:01:13 +0000

This recipe was absolutely delicious! I’ve never like tofu before, but I think this recipe changed my mind.

By: Fredrik Forsberg

Fredrik Forsberg — Mon, 18 Sep 2023 15:19:24 +0000

Tasty and easy to follow. Although I used the lesser amount of Doubanjiang and more pork.
If I would have done iy “my way” I would have added the cooking wine and soy sauce after braising the pork.

By: Neil

Neil — Mon, 10 Jul 2023 21:07:34 +0000

I made this for my wife and we both really liked it. I found it a bit salty which is likely due to the salted wine (I didn’t have unsalted on hand) and the Lee Kum Kee doubanjiang. We both agreed that it seems to need something to brighten it up a touch, but I’m not sure what. We put a bit of lemon juice on it afterwards and that seemed to help though it’s still not quite right.

Other than that, it’s the first dish where I actually liked tofu!

By: Mike C

Mike C — Sun, 11 Jun 2023 17:29:23 +0000

Winner! Awesome dish, easy to follow instructions.

By: Kirstine Majlund

Kirstine Majlund — Thu, 08 Jun 2023 14:39:14 +0000

Everytime I pull myself together, and actually*follow* one of your recipes – I get amazed. Although, I didn’t have authentic Sichuan peppercorns, I still made it work, and it was incredible. How would’ve thought that I could be making traditional Sichuanese cuisine in my humble Danish kitchen.

PS: even my potato-eating, spice-phobic Danish mom, enjoyed this meal, yay!

By: John Wootton

John Wootton — Wed, 19 Apr 2023 07:31:05 +0000

Pixian bean paste not supplied by Amazon any more (Europe)

By: Michael

Michael — Sun, 02 Apr 2023 02:09:28 +0000

First success with tofu! Not a vegetarian, but I did the dish that way. Took a note from another vid about tofu; you have to get the water out, otherwise, it won’t absorb flavor. Even with extra firm, squeezing means the curd will break, so, I took a hint from another chef; freeze it; that will pull out the moisture. Not sure if this made the dish work, but it I’d bet on it!

By: Bob Herring

Bob Herring — Mon, 27 Feb 2023 12:53:44 +0000

Have made this recipe several times; last night was the latest time, and the best.
I used firm tofu and browned it in the oven for 45 minutes. Added it to the sauce and braised for another 15 minutes bi find the doubanjiang sauce to be excessive in terms of salt, so I adjusted it accordingly. I used your recipe for chili oil, and it was great, in moderation. I served this with brown rice and steamed broccoli. Very tasty! Thank you for your authentic tastes of China. I am a regular fan b

By: Rona Deis

Rona Deis — Thu, 01 Dec 2022 13:58:19 +0000

I really like how you cook, simple and fun.

By: Maggie Zhu

Maggie Zhu — Mon, 21 Nov 2022 20:07:09 +0000

In reply to Nick. Hi Nick, this recipe does not use black bean sauce. The dark beans are the ones from doubanjiang. That being said, it is very delicious to add black bean sauce to the dish if you have any on hands. I would replace 1 tablespoon doubanjiang for black bean sauce.