Sichuan Mapo Egg and Tofu
ChineseChinese RecipesDesi eggsMedium
A Sichuan-style dish of soft tofu and ribboned egg in a fragrant, mildly spicy chilli bean sauce. A comforting home-style meal served with rice or roti.
Prep time10 min
Cook time15 min
Total time25 min
Servings3
Ingredients
- 4 Desi eggs
- 300g soft tofu, cubed
- 2 tbsp cooking oil
- 1 tbsp Sichuan chilli bean paste (doubanjiang
- alternative: red chilli paste)
- 1 tsp Sichuan peppercorns, crushed (alternative: black pepper)
- 2 spring onions, chopped
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tbsp soy sauce
- 1 tsp cornflour mixed in 3 tbsp water
- Salt to taste
Method
- Beat the eggs lightly with a pinch of salt and set aside.
- Heat oil in a wok and fry the garlic, ginger and Sichuan peppercorns for 30 seconds.
- Add the chilli bean paste and fry for 1 minute until fragrant.
- Add the tofu cubes gently with 100ml water and simmer for 3 minutes.
- Pour the beaten egg in a slow stream and stir gently once so ribbons form.
- Add soy sauce and the cornflour slurry and cook for 1 minute until glossy.
- Top with spring onions and serve hot with rice or roti.
Nutrition — estimated per serving
Calories (estimate)240 kcal
Protein (estimate)15 g
Fat (estimate)16 g
Carbs (estimate)8 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition values are estimates. Tofu is available at large supermarkets; paneer can replace it. Doubanjiang is spicy — use half the amount for children. Cook eggs fully and store leftovers in the fridge; reheat until piping hot. Contains egg, soy and sesame (if used).