Comments on: Authentic Mapo Tofu (麻婆豆腐)

By: Yvonne

Yvonne — Fri, 22 Dec 2023 23:27:08 +0000

Wonderful recipe!! I have a texture thing with the slippery tofu, one of our Asian shops sells fried tofu in baggies as well as homemade kimshi .. the tofu is very firm, ( I just eat it out of the bag!). So I make the dish and add tofu towards the end of the sauce reduction to keep the firmness. Thank you!

By: Sarah Jane

Sarah Jane — Tue, 19 Dec 2023 00:40:28 +0000

I made this without the pork and it was fire! And it was just as quick as the recipe said

By: Lev T

Lev T — Wed, 22 Nov 2023 06:09:51 +0000

I make this recipe practically once a week, I love it so much! It’s so easy to cook with a relatively small amount of prep time. You just need a few specialty ingredients and you’re basically set. Awesome job!

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!