Spicy Mapo Tofu

Maangchi's picture

Nov. 14, 2011


Tofu 14 Ounce
Chicken breast 1/2 Pound
Carrot 3/4 Cup (12 tbs) , cubed
Onion 1 1/2 Cup (24 tbs) , chopped
Green onion 7 Medium , chopped ((use stalks))
Garlic 1 Tablespoon , minced
Ginger 1 Teaspoon , minced
Walnuts 10 Medium ((halves))
Dried red chilies 6 Medium ((spicy))
Vegetable oil 2 Tablespoon
Sesame oil 1 Teaspoon
Oyster sauce 1/4 Cup (4 tbs)
Potato starch 1 Tablespoon ((powder))
Green chili 1 Medium
Red chili 1 Medium
Water 1 Cup (16 tbs)
Pepper 1/2 Teaspoon , ground ((as required))



1) Rinse the tofu in cold water, pat dry with a kitchen towel, cut into 1/2 inch cubes and set aside.

2) Cut the chicken breast into 1/2 inch cubes and set aside.

3) Cut the carrot into 1/2 inch cubes and set aside.

4) Cut a large onion into chunks and set aside.

5) Cut the green onions stalks into pieces 1/4 inch long and set aside.

6) Chop 1 green chili pepper and 1 red chili pepper and set aside.

7) Mince 4 cloves of garlic and a piece of ginger and set aside.


8) In a heated wok, add vegetable oil.

9) Add the dried chili peppers, minced garlic and ginger. Stir for 10 to 15 seconds.

10) Add the chicken, stir and cook for a few minutes.

11) Then stir in the chopped carrot, onion and waltnuts, stir and cook for a few minutes.

12) Then add the oyster sauce, 1 cup of water and ground black pepper.

13) Let it cook for 8-10 minutes until the chicken is cooked thoroughly and the onion looks translucent.

14) Add the tofu and green onions, stir gently with a wooden spoon.

15) Then add the chopped green and red chili peppers. Stir occasionally and let it cook for a few minutes.

16) In a small bowl, mix the potato starch powder and 1 tablespoon water so the starch is dissolved. Then pour it into the wok gently.

17) Lastly drizzle in the sesame oil.


18) Transfer the mapo tofu to a wide serving bowl and serve hot with rice.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 500Calories from Fat 300

 % Daily Value*

Total Fat 35 g53.8%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 507 mg21.13%

Total Carbohydrates 25 g8.3%

Dietary Fiber 7 g28%

Sugars 6 g

Protein 26 g52%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet