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Mapo Tofu with Ramps
While mapo tofu is a dish suitable for any season, adding in a few big handfuls of sliced ramps, the ephemeral wild spring onions that show up by the bushel at farmers' markets, makes the dish into a hyper-seasonal, incredibly delicious treat.
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Mapo Tofu - the Japanese version of a classic Sichuan dish with a lot less oil but just as much flavour, made with readily available ingredients. A flavour explosions in a bowl, only 340 calories per serving!
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This mapo tofu recipe (麻婆豆腐) is the true blue, authentic real deal––the spicy, numbing, rice-is-not-optional Sichuan mapo tofu you get in restaurants.
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A quick-cooking riff on mapo tofu that's perfect for using up cannellini from a big batch of cooked dry beans.
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This is my favorite dish of all time, in a completely meat-free form. Using dried and fresh mushrooms complexity and texture to the fiery dish, making it every bit as good as—if not better than—the original.
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Crisp-pillowy tofu and a deeply pungent and spicy sauce.
Cheat’s Mapo Tofu Packet
Use this Mapo Tofu packet sauce to create a mapo tofu dish packed with all the flavor, spice, and chili goodness you’d expect from your favorite restaurant.
Spicy Sichuan Boiled Tofu (水煮豆腐干)
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Mapo Chicken
Tofu haters can have a shot at tasting the addictive Sichuan-style sauce flavored with hot chili oil and numbing Sichuan peppercorns.

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Mapo Tofu

The traditional Sichuan dish of silken tofu and ground beef, packed with málà flavor from chili oil and Sichuan peppercorns.

Serve With