• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 1 block silken beancurd (300g), cut into 2cm cubes
  • 60ml oil
  • 150g minced beef
  • 1 1/2 tablespoons Sichuan chilli bean paste
  • 1 tablespoon preserved black beans, washed
  • 2 teaspoons ground chillies
  • 150ml chicken stock
  • 1 teaspoon sugar
  • 1 teaspoon soy sauce
  • 1 tablespoon Chinese rice wine
  • salt to taste
  • 2 leeks, sliced diagonally
  • 1 tablespoon potato flour, mixed with 1 tablespoon water to form a paste
  • 1/2 teaspoon ground, roasted
  • Sichuan peppercorns (fah chiew)
  • 5-6 dried red chillies, deep-fried
  • 1 leek, sliced diagonally


  1. Heat the oil in a wok over high heat. When hot, stir-fry the minced beef until fragrant and browned. Lower heat, add the hot bean paste, black beans and ground chillies; stir-fry until the oil turns a rich red colour. Pour in chicken stock, stir, and add the beancurd. Mix in gently; do not stir or the beancurd will break. Add sugar, soy sauce, rice wine and salt to taste. Simmer for 5 minutes and add the. Bring mixture to boil and thicken with the potato flour paste. Remove from heat and ladle into a bowl.
  2. To serve: Scatter ground Sichuan peppercorns over the mapo tofu. Garnish with the fried chillies and thinly-sliced leeks. - DT

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