I am a big fan of tofu – just like all Chinese people. It is humble, plain and can partner with other seasonings and ingredients to create the most delicious flavors.

Apart of Mapo Tofu, I love this dish very much because it is very simple, requires no expensive ingredients or fancy cooking skills. I’m sure you’ll love it too.

1 block of regular tofu, sliced like in the picture
150g minced meat/bacon (optional, I have leftover)
1 handful of dried wood ear mushroom (optional, substitute with any kind of dry/fresh mushroom), soaked if it’s dried mushrooms.
Cooking oil.
1 green chili pepper / paprika, chopped.
2-3 cloves garlic, minced.
One thumb sized piece of ginger in slices.
1 scallion/spring onion, chopped.

Prepare the sauce in a bowl:
2 tbsp light soy sauce
1 tbsp Chinese cooking wine (optional)
1 tsp dark soy sauce (substitute: ketchup)
1 tbsp sugar
1 tbsp doubanjiang
Salt and pepper
Vegetable bouillon (optional)
1/4 cup of water

Let’s cook:

  1. Pre-boil the soaked mushrooms for 1 minute
  2. Pre-pan-fry the tofu. Then move out.
  3. Add oil in the pan, add in the minced meat/bacon (optional, skip this if you’re cooking vegetarian)
  4. Over low heat, place garlic and ginger, sauté until it is slightly toasted
  5. Pour in the sauce
  6. On medium heat, add in the pre-fried tofu and the mushrooms, let simmer for 2-3 minutes (best with the pan covered). While you’re waiting, make a starch-water mix in the sauce bowl (1 tbsp starch + 4 tbsp of water)
  7. Add paprika and spring onion in, stir for 1 minute.
  8. Add in the starch water. Give a gentle stir and mix everything well. Done ✅. Serve immediately.


  • The cooking process is quick, so ‘mise en place’ (french) – getting all ingredients ready before cooking.
  • Before stir-fry, cook rice (best use the rice cooker), so the rice is ready when the dish is done.
  • Originally the tofu and the paprika should be fried not pan-fried, but it’s too greasy for me, I prefer pan-frying just the tofu.
  • The dried mushrooms are optional, you can substitute with carrot for example. You’ll also need to pre-boil it.
  • If you like Sichuan food, you must have Doubanjiang (spicy fermented bean). It’s the soul of Sichuan cuisine.

For more of my recipes, please check TITIEN’S KITCHEN.

Titien 😊

Mise en place
Stir fry minced meat/bacon (optional)
When it’s fragrant, put in the ginger and garlic
Pour in the sauce
Throw in the pre-boiled mushroom (substitute: pre-boiled carrot)
Throw in the pre-pan-fried tofu.
Let it simmer for 2-3 minutes, while waiting, you prepare the starch water
Throw in the bell pepper, and spring onion, and fresh mushroom if you want.
Stir for 1 minute, then pour in the starch water.
Mix well, heat off, done ✅, serve immediately.
Simply delicious tofu
I can eat 3 bowls of rice 🍚 with this tofu 😁


  1. Sounds delicious & I never knew you could use ketchup instead of dark soy sauce. Learned something new. I’m always praying for you & hope your radiation starts soon.

    1. Haha. Substitute with ketchup is my secret when you don’t have dark soy sauce. But, still dark soy sauce in asian kitchen is a must 😉. Yes and amen, I hope I can do radiation.

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