Super Easy Homemade Mapo Tofu, My Way


Hello everyone!  I hope you all had a great weekend.  Today is Monday and some of us are back to our hectic routine again.

Last night, I made some homemade, meatless Tofu Mapo for dinner.  Mapo Tofu is a popular Chinese dish made with minced pork or beef or chicken, chili, and salted black beans.  I love Mapo Tofu and this Mapo Tofu recipe I’m sharing with you is super easy to make, so delicious and it’s ready in a jiffy, which is great for school nights, that is if your family like tofu.  But hey, what’s not to like? It’s organic, high in protein, made of vegetables,  and it’s lighter since I didn’t add any meat and easier to digest.  It’s a perfect dinner to those who wants to eat light at night.  You can eat it as is or with quinoa or rice.  The choice is up to you.

IMG_20140209_182207_919  Ingredients:

  • 10 oz. (about 3/4 of the package) organic firm tofu
  • 2 tablespoons Hoisin sauce
  • 1/2 teaspoon red pepper paste (or more to taste)
  • 3 cloves garlic, chopped
  • 2 tablespoons onions, chopped
  • 4 stalks of green onions, sliced
  • 1 teaspoon powdered form chicken bouillon
  • 1 1/2 tablespoons Sesame oil
  • ground black pepper
  • Flax seeds for garnish
  • Sesame seeds for garnish
  • Crumbled seaweed for garnish (optional)


  • Heat a skillet over medium-low heat.  Add the Sesame oil when hot.
  • Add the garlic and onions and saute until translucent.
  • Add the green onions and saute until somewhat soft.
  • Add the Hoisin sauce, red pepper paste, and chicken bouillon. Stir until well combined.  Add the tofu.  Carefully stir until tofu is well coated with the sauce. Cook until just heated through.
  • Garnish with Flax seeds, Sesame seeds,  and seaweed.  Serve warm.


Food for thought:

Did you know  Flax seed is what’s used to feed all those chickens that are laying eggs with higher levels of omega-3 fatty acids? Yes!

Although flax seed contains all sorts of healthy components, it owes its primary healthy reputation to three of them:

  • Omega-3 essential fatty acids, “good” fats that have been shown to have heart-healthy effects. Each tablespoon of ground flax seeds contains about 1.8 grams of plant omega-3s.
  • Lignans, which have both plant estrogen and antioxidant qualities. Flax seed contains 75 to 800 times more lignans than other plant foods.
  • Fiber. Flax seed contains both the soluble and insoluble types.

Read more:

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20 thoughts on “Super Easy Homemade Mapo Tofu, My Way

  1. Pingback: Egg wrapped Tofu | The Culinary Journey

  2. What can I say? It looks so delicious. I want to eat it right now for lunch….Thanks for posting a tofu recipe. I’ve been looking for recipes. Have a great week!

    • Hi, Liz! It’s great you stopped by. As Rachael Ray says “it’s delish!” 🙂 My pleasure to share, Liz. I have more recipes coming up. I’m backlogged right now. Like you, I’m playing catch up. I have other priorities/responsibilities, so it’s great that we can always blog whenever we want to. Enjoy your day, Liz. And thanks for the visit and kind words and the “likes”. 🙂

    • Hi, Shanna! I stepped away from the computer for a few hours. I had to to do some errands.
      It was really good, Shanna; very light and so tasty with a kick because of the red pepper paste. Thank you for your continued support, Shanna. It’s great to know you stopped by. Happy Monday! 🙂

    • Hello, Gina! I am glad you stopped by. I use the Korean red pepper paste. I will upload photos of it, so you have an idea what it looks like when you go buy it. Check back in a few and I will have it uploaded. Enjoy the Mapo Tofu. Have a great day. 🙂

      • Thank you! I may have a container of it already… mine is a red, square container that says “gochujang,” and “korean red pepper paste”.

    • Hi, Dimples! It is great to see you here. I’m glad you stopped by. Sure, you’ll like it. It’s a healthier, delicious version in my opinion. Yes, I just wanted to throw some omega fatty acids in there even if it’s just a tad. Make it more nutritious and unique. Happy cooking. Enjoy your day! 🙂

  3. Hello Anna! Mapo Tofu is one of my favourite dishes and as I’m Chinese, I’ve been brought up eating this dish quite often! I like the unique twist you’ve put on it, but I guess it’s more of a Fusion Tofu dish rather than a Mapo Tofu-if you know that Mapo-means “spicy” “grandma”! Please don’t be offended, this is just my opinion as I really do like your version, it’s just that I wouldn’t call this a Mapo Tofu! Anyways, I may try this out to compare to my own Mapo Tofu recipe! Thank you! :))

    • Hello, Flora! Thank you for stopping by and thanks for voicing out your thoughts. Yes, that is why I added the red pepper paste to make it spicy (for my taste) and mentioned that they can add more to their liking, so it’s still true to it’s name “Mapo” (spicy) and it did have a kick. I am not into spicy foods so much, but embrace the flavor anyway since it’s delicious when added moderately in my opinion unless you are seriously a fan to super spicy foods. It’s so wonderful that we can all add a twist to the recipe we want to try and if you want to turn down the spiciness of a recipe a bit, making it light by omitting the meat, but still has the ingredient that describes it as spicy, this would be it. I hope I didn’t offend you as well by calling this recipe “Mapo Tofu, My Way” because it is to me. 🙂 No problem here. :)) Have a great day!

    • Hello, Anna! Yes, it really was. Hubby had his fave dinner, my little J & A had a healthy dinner as well and I had this dish all to myself. I was in heaven. 🙂 Thanks for stopping by, the “like”, and compliment, Anna. You made me glad. Warm regards. 🙂

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