mapo tofu mak tok

Mapo Tofu Mak Tok’s Style

Mapo Tofu Mak Tok’s Style

With Mak Tok’s Fire Chilli Paste

Serves 2

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  • 250g extra firm tofu (cubed)
  • 2 stalk spring onion (sliced)
  • 3 cloves garlic (minced)
  • 15g ginger (minced)
  • 50g carrot (diced)
  • 1.5 tablespoon soybean paste
  • 1 tablespoon soy sauce
  • 150ml water
  • 1 tablespoon Mak Tok’s Fire Chilli Paste
  • 1/2 teaspoon Szechuan peppercorn
  • 1 tablespoon cornstarch mixed with 2 tablespoon water
  • 1 tablespoon cane sugar
  • 1 tablespoon oil


1) Heat the oil in a pan over medium-high heat. Sauté spring onions, garlic, and ginger for 1 minute. Add carrots and sauté for a further 1 minute.

2) Add soybean paste, soy sauce, Mak Tok’s Fire Chilli Paste and water. Continue to stir for 1 minute before adding in the Szechuan peppercorn. Cook for 1 minute on medium heat.

3) Add tofu to the pan and mix well. Gently stir and flip the tofu pieces for 3 minutes before lowering the heat to low. Lastly, pour in the cornstarch and sugar. Mix well.

4) Plate it and garnish it with some spring onions.

*Top tip: Toast the Szechuan peppercorn and pound it to fine powder to elevate the numbing sensation in this dish.

Hmmm...................... Tasty!
My belly is rumbling
Yum Yum
That's dinner sorted

2 thoughts on “Mapo Tofu Mak Tok’s Style”

  1. Made this dish several times! Great with rice or buttered crusty bread! It is so quick and simple!

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