Ma La Dou Fu

Recipe Description

Chilled tofu|bean curd with broad bean paste


  • 3 pc soft tofu|bean curd
  • 150 g canned white mushroom|button mushroom
  • ? tbsp broad bean paste
  • 2 tbsp mashed garlic
  • 2 tbsp chopped green onions|spring onion
  • ==
  • 2 tbsp dark soy sauce
  • ½ tbsp light soy sauce
  • ½ tbsp salt
  • ½ tbsp granulated sugar|sugar
  • ½ tbsp hot Pepper Oil|red pepper oil (option)
  • some pepper
  • 1 cup water
  • ==
  • 1 tbsp cornstarch|corn flour
  • 2 tbsp water
  • 1 tbsp white vinegar
  • ½ tbsp granulated sugar|sugar


  1. Soak the tofu|bean curd by hot boiling water for 2 minutes, drain and leave to cool
  2. Chilled by freezer at least overnight for 12 hours, defrost by clear water
  3. Tofu|Bean curd is dry and shows some holes, clean and wipe dry, cut into dices
  4. Wash white mushroom|button mushroom, wipe dry, cut each into 2 halves
  5. Heat wok with 2 tbsp of oil, stir fry white mushroom|button mushroom
  6. Add in mash ginger and green onions|spring onion, keep stirring fry and mix well
  7. Add in broad bean paste and sauce (1) then keep stirring fry
  8. Add in tofu|bean curd dices while sauce is boiled, stir fry until sauce almost dry
  9. Add in sauce (2) and stir fry fast, mix well, dish up and serve
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