Mapo Tofu


  • 200g tofu
  • 50g beef tenderloin, chopped
  • 20g garlic bolt, sliced
  • 2 tablespoons oil
  • 2 tablespoons soy bean paste
  • 1/2 tablespoon white sugar
  • 1 tablespoon starch
  • pepper powder (optional)
  • cooking wine, to taste
  • salt, to taste


  1. Mince beef tenderloin.
  2. Take a small bowl. Add minced beef tenderloin, then add cooking wine and salt to taste. Mix well to marinate for about 20 minutes.
  3. Cut tofu into cubes (1 cm) . Heat up water in pan and then add tofu. Scoop tofu out after boiling 3 minutes. Drain the water for later use.
  4. Heat up oil in pan, add 2 tablespoons soy bean paste. Stir fry evenly on low heat.
  5. Add marinated beef tenderloin, and add 1/2 tablespoon white sugar. Stir fry evenly.
  6. Pour 1 small bowl clean water in pan. Bring it boiling on high heat.
  7. Add tofu cubes and pepper powder (base on your taste) .
  8. Sprinkle sliced garlic bolt. Continue to boiling.
  9. Take a small bowl, dissolve starch with water in the bowl. Pour starch water in pan to make the soup get thick. You can serve it after bringing it boiling again.