Comments on: Mapo Tofu https://iamafoodblog.com/make-mapo-tofu/ Celebrating the awesomeness of food. Mon, 24 Feb 2025 01:59:23 +0000 hourly 1 https://wordpress.org/?v=5.7.12 By: Maureen https://iamafoodblog.com/make-mapo-tofu/#comment-469953 Mon, 24 Feb 2025 01:59:23 +0000 http://iamafoodblog.com/?p=26336#comment-469953 5 stars
One of our kids makes this on regular rotation. For me it’s an addictive substance, so I keep the ingredients on hand at all times! Sooo delicious

]]> By: Stephanie https://iamafoodblog.com/make-mapo-tofu/#comment-467116 Mon, 30 Dec 2024 20:49:12 +0000 http://iamafoodblog.com/?p=26336#comment-467116 In reply to Shirin.

you can! it won’t be the same obviously, but we’ve had leftovers before and it reheats well :)

]]> By: Shirin https://iamafoodblog.com/make-mapo-tofu/#comment-467081 Sun, 29 Dec 2024 21:02:05 +0000 http://iamafoodblog.com/?p=26336#comment-467081 Can this last 24 hours – can I do it as a make ahead dish?

]]> By: Maureen https://iamafoodblog.com/make-mapo-tofu/#comment-457855 Thu, 28 Mar 2024 00:16:49 +0000 http://iamafoodblog.com/?p=26336#comment-457855 5 stars
My son introduced me to this recipe and I love it! It’s now in the monthly rotation. I always double it so there’s enough for leftovers. I made two alterations. I can’t see what to do with the remaining ground meat, so I increased the meat. Then I increased the overall amount of sauce (50% more broth/cornstarch/water). Served with jasmine rice and stir-fried veggies.

]]> By: Jms https://iamafoodblog.com/make-mapo-tofu/#comment-433173 Sun, 25 Dec 2022 09:00:21 +0000 http://iamafoodblog.com/?p=26336#comment-433173 5 stars
In reply to George.

It doesn’t need dark soy, that would make the colour too dark and is unnecessary. Also dont think it needs wine to deglaze, a dash of light soy and then water or chicken stock (be careful about stock being too flavourful- a light chicken broth or Chinese powdered stock or just water is better) will clean up the pot. This recipe looks really good and authentic, the only difference I do is to make a little thin corn syrup and add chopped jiu cai (Chinese garlic chives) rather than spring onion to finish. Also simmer the tofu 5 minutes before adding the slurry to give more flavour. Sprinkle with powdered hua Jiao to finish. Also having seasoned cooked pork mince in the fridge on hand makes it easier and can cook off the aromatics first without pork.

]]> By: Nate https://iamafoodblog.com/make-mapo-tofu/#comment-374845 Fri, 30 Apr 2021 23:58:22 +0000 http://iamafoodblog.com/?p=26336#comment-374845 In reply to Katie.

Well then I guess we all agree on the ginger.

]]> By: Stephanie https://iamafoodblog.com/make-mapo-tofu/#comment-373445 Mon, 19 Apr 2021 19:26:37 +0000 http://iamafoodblog.com/?p=26336#comment-373445 In reply to Nichevo.

hi,
i would go with soft!

]]> By: Nichevo https://iamafoodblog.com/make-mapo-tofu/#comment-373223 Sat, 17 Apr 2021 23:40:29 +0000 http://iamafoodblog.com/?p=26336#comment-373223 There is firm, soft, and silken tofu in my market, from at least 3 different makers. There may be others too, labeled medium, but in the firm, soft, silken range, use soft? I find that the silken crumbles far too easily, but of course tastes nice.

]]> By: Katie https://iamafoodblog.com/make-mapo-tofu/#comment-354800 Sat, 24 Oct 2020 13:18:39 +0000 http://iamafoodblog.com/?p=26336#comment-354800 In reply to George.

It says ginger in the recipe lmao

]]> By: Vi https://iamafoodblog.com/make-mapo-tofu/#comment-348236 Wed, 08 Jul 2020 21:14:48 +0000 http://iamafoodblog.com/?p=26336#comment-348236 In reply to Michelle Kash.

I usually make mapo tofu without meat, since I’m a vegetarian. My carnivorous husband likes it. One day, I decided to make it with meat thinking my husband would be pleasantly surprised, but after eating it he said he liked the taste of the vegetarian version better.

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