Comments on: Mapo Tofu Recipe- Ma Po Tofu

By: Elaine

Elaine — Sat, 19 Aug 2023 02:41:17 +0000

In reply to MelvinLee. Thank you MelvinLee. This is such an encouraging comment.

By: MelvinLee

MelvinLee — Thu, 17 Aug 2023 06:59:57 +0000

I dont think I have had this before I cooked it for myself! I loved it! I knew I would after reading the recipe, thank you for another great dish up my sleeve!!

By: Elaine

Elaine — Thu, 09 Mar 2023 00:09:56 +0000

In reply to YanXin Chen. Thank you dear.

By: Elaine

Elaine — Thu, 23 Feb 2023 04:00:39 +0000

In reply to Diana. Diana, Thank you for your feedback. Using gochujang is a lovely idea. Yes, I love the add-on flavor from the fermented black bean too.

By: Diana

Diana — Wed, 22 Feb 2023 20:08:20 +0000

This was delicious! The black beans add an extra dimension.

I didn’t have a the doubanjiang so used the Korean gochugang which works just as well! I made this once with 400ml of stock but the second time made it with half and it was more flavourful and easier to reduce.

Thank you for this recipe!

By: Elaine

Elaine — Sun, 12 Feb 2023 02:39:42 +0000

In reply to Jo. Thanks Jo. Happy cooking. You must try this. Mapo tofu is so delicious!

By: Jo

Jo — Fri, 10 Feb 2023 16:14:27 +0000

In reply to Elaine. Hi I eat tofu regularly but I have never heard of Mapo Tofu. It looks so delicious! I will be trying this recipe out in the near future. I just found your site. I I am from another country in the Caribbean and I attended an all Chinese school during my elementary years although I am not Chinese. I love Chinese food, movies and culture. Thank you for your wonderful recipes.

By: YanXin Chen

YanXin Chen — Mon, 06 Feb 2023 14:17:23 +0000

Congratulations on this tasty recipe, Elaine! I am also a fan of Chinese cuisine, and I share how to make fish tofu here: https://chinafoodonlinemenu.com/fish-tofu/
Keep cooking, your dishes sound and look amazing 🙂

By: Elaine

Elaine — Sun, 13 Nov 2022 00:19:45 +0000

In reply to a. Thank you. Happy cooking.