Mapo Tofu Prawns 麻婆豆腐虾仁

3 – 4 servings

18 minutes

8 minutes

yield: 3 – 4 servings

Time: 18 minutes


250 grams of SSP shrimp (medium-sized)

200 grams of southern-style tofu

3 tablespoons of Pixian Douban (broad bean paste from Pixian County)

100 grams of chicken/vegetable broth

5 grams of salt

10 grams of cooking wine

10 grams of Sichuan peppercorn powder

10 grams of chili powder

5 grams of light soy sauce

10 grams of starch


Step 1
Peel the shrimp and keep the shrimp meat. Cut the tofu into small cubes. Dice the broad bean paste. Place the prepared shrimp in a bowl, add salt and cornstarch, and mix well.

Step 2
Soak the tofu in boiling water with a little salt for 10 minutes. Heat a wok with a small amount of oil until it’s 90% hot. Add the shrimp and fry until cooked. Remove and drain the excess oil.

Step 3
Leave a small amount of oil in the wok and heat it until it’s 40% hot. Add the diced broad bean paste and stir-fry until fragrant. Add the chili powder and continue stir-frying.

Step 4
Add the tofu, shrimp meat, cooking wine, light soy sauce, and an appropriate amount of chicken/vegetable broth. Cook over medium heat for 2 minutes. Sprinkle with Sichuan peppercorn powder before removing from heat.

Step 5
Plate the dish and garnish as desired.