Salted Egg Mapo Tofu
麻婆豆腐 · sichuan cuisine · Chengdu, Sichuan
Mapo tofu is known for tender tofu in a deeply savory, chile-forward sauce. This HowToCook version is a contemporary variation that uses chopped salted duck egg white in place of the more usual fermented bean paste.
Chef ChopzenChopzen project content lead. Curating and testing every published recipe for US home cooks.Key failure points
- If The tofu breaks into small pieces.: Pour liquid down the side of the wok and move the tofu by gently shaking the pan.
- If The sauce tastes excessively salty.: Add a small amount of hot water, simmer briefly, and reduce the initial salt next time.
Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
silken tofu内脂豆腐
12.35 oz — cut into 2.5 cm pieces
1.0 whole — yolk removed; white chopped into 2 mm pieces
pork belly五花肉
0.88 oz — finely minced
garlic大蒜
2.0 clove — minced
2.0 slice — minced
Bird's eye chiles小米辣Optional
5.0 whole — thinly sliced
0.18 oz
20.0 piece
salt盐
0.11 oz — divided
0.04 cup — divided
0.06 cup
as needed — boiling
Techniques you'll use
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
- 1
Step 110 min
Mince the garlic and ginger, slice the chiles into rings, and mince the pork belly if it is not already ground.
✅ Done when: The aromatics are finely chopped and the pork is evenly minced.
Watch out: Wash the knife and board after they contact raw pork.
- 2
Step 25 min
Mix the pork with half of the salt and half of the soy sauce. Set it aside while you prepare the tofu and egg.
✅ Done when: The seasoning is evenly distributed through the pork.
Watch out: Keep the seasoned pork refrigerated if prep takes longer than 20 minutes.
- 3
Step 35 min
Halve the salted duck egg carefully. Remove the yolk, then chop the white into roughly 2 mm pieces. Cut the tofu into 2.5 cm pieces while it is still in its tray.
✅ Done when: The egg white is coarsely chopped and the tofu pieces hold their shape.
Watch out: Use a stable cutting surface and do not force the knife through a slippery egg.
Heat the oil in a wok over medium heat for about 10 seconds. Reduce to low, add the garlic, ginger, chile, peppercorns, chopped egg white, and garlic chile sauce, and stir-fry for 20 seconds.
✅ Done when: The aromatics smell fragrant without browning or scorching.
Watch out: The chile and garlic can burn quickly at this stage.
Increase to medium heat, add the pork, and stir-fry until no pink remains and the meat reaches 71 C.
✅ Done when: The pork is crumbly, opaque, and at least 71 C in the center.
Watch out: Break up clumps so the pork cooks evenly.
- 6
Step 62 min
Low heatReduce to low heat. Slide in the tofu, sprinkle over the remaining salt and soy sauce, then pour boiling water down the side of the wok until the tofu is just covered.
✅ Done when: The tofu is submerged and most pieces remain intact.
Watch out: Do not pour directly onto the tofu or stir aggressively.
If The tofu breaks into small pieces.:
Pour liquid down the side of the wok and move the tofu by gently shaking the pan.
- 7
Step 710 min
Medium heatBring the liquid to a boil over high heat, immediately reduce to medium, and simmer uncovered until about one-fifth of the liquid remains. Turn off the heat and serve.
✅ Done when: The sauce lightly coats the tofu and the tofu has taken on the sauce color.
Watch out: Watch the final minutes closely so the salty sauce does not scorch.
If The sauce tastes excessively salty.:
Add a small amount of hot water, simmer briefly, and reduce the initial salt next time.