RECIPE: Modified Mapo Tofu

mapo_tofu When I was at work a few years ago, my co-worker and I got on the subject of Mapo Tofu. I'd actually decided shortly before that I was up to a new cooking challenge, so this was perfect timing.

Mapo Tofu is typically kinda soupy and tofu cooked in this way is pretty delicate. I had a feeling that my hunny and I would want a little more substance. I added some red bell pepper and snow peas which filled it out nicely. The dish had a nice spicy sauce with the right amount of thickness. I mixed it in with some white rice and loved it! It was filling, but nice and light. Great for summer!

Mapo Tofu is a widely known Szechuan recipe that translates to "pockmarked grandmother bean curd". It's said that it's named after the woman who created the dish.

I got this recipe from and changed a few things including chicken instead of ground pork and I used Coriander & Ginger Paste instead of chili bean paste. I couldn't find any chili bean paste at the store :-/

With my lactose intolerance and avoiding wheat due to the nickel content, Asian food is becoming a staple to me. It's a good thing I've always loved it!

Ingredients for Marinade:

  • 1 1/2 Tbsp corn starch
  • 2 Tbsp soy sauce

Remaining Ingredients:

  • 1 chicken breast - diced
  • 12 oz firm tofu
  • 1/2 red bell pepper, diced
  • handful of snow peas, sliced at an angle
  • 3 scallions
  • 1/4 tsp salt
  • 1 Tbsp Tikka Paste - coriander & ginger
  • 3 Tbsp chicken broth
  • 1 Tbsp cornstarch
  • 2 Tbsp water
  • 2 Tbsp soy sauce
  • freshly ground pepper
  • 1 Tbsp vegetable oil
  • 1 Tbsp sesame oil

(I also threw in some steamed broccoli after the fact because I loooove broccoli)


  1. Mix marinade ingredients. Marinate chicken for about 20 minutes
  2. Gently squeeze the water out of the tofu and cut the tofu (bean curd) into 1/2 inch cubes.
  3. Drop the cubes into boiling water for 3 minutes
  4. Remove tofu from water and drain
  5. Chop the scallions
  6. Heat wok or skillet and add oil(s). When the oil is ready, add the chicken and cook until chicken is halfway done.
  7. Add the red pepper and snow peas and cook until the chicken is ALMOST done.
  8. Add the salt and stir. Add the paste, chicken broth, tofu and scallions.
  9. Turn down the heat and cook for 4 minutes.
  10. While cooking, mix cornstarch, water and soy sauce together. Add to the rest of the ingredients and stir.
  11. Serve with freshly ground pepper and enjoy!