Mapo Tofu


(Serving size 1/2 cup. Serves 4)

150 gram chicken meat, diced into small pieces
3 pieces of beancurd (medium firmness)
1 fresh chilli, ground
1 tablespoon fermented soy bean or tau choo
cornstarch mixture (2 teaspoon cornstarch and 1 tablespoon water)
12 cup chicken stock
1 spring onion, chopped 3 cm in length
12 tablespoon oil

Marinade mixture

1 teaspoon cornstarch
2 teaspoon soy sauce
1 tablespoon water


  1. Marinate chicken for about 20 minutes.
  2. Cut the beancurd or tofu into 1 cm square cubes.
  3. Heat oil in a wok. Fry the marinated chicken, red chilli and tau-ceo. Mash the tau-ceo with the ladle.
  4. Add the bean curd and stir-fry.
  5. Add the chicken stock and the cornstarch mix. Reduce heat. Cook for about 4 minutes.
  6. Stir in the spring onions. Serve with freshly ground Szechuan pepper (if desired).

Nutrient content per serving

Calorie : 134 kcal
Calcium : 96.5 mg
Protein : 12 g
Iron : 2 mg
Fat : 7 g

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