Mapo Tofu



  • 2 tbsp of your favorite Lahtt Sauce
  • Ground meat of your choice
  • 2 tsp of Sherry wine
  • 1 tsp of light soy sauce
  • 1 tsp of ginger, minced



  • 2 tsp of Lahtt Sauce Organic Chili Oil
  • 1 tsbp oil (vegetable, olive, peanut oil works)
  • 3 tbsp of Doubanjiang (aka spicy fermented bean paste)
  • 1 block of tofu (firm or medium)
  • 1 cup of water
  • ¼ teaspoon of five-spice powder
  • 1 tsp of white sugar
  • Scallion, chopped
  • Optional: 1 tsp of cornstarch



  • Combine ground meat with your choice of Lahtt Sauce, light soy sauce, minced ginger, and sherry wine in a large bowl. Mix until well combined. Let sit refrigerated for a few hours or overnight.


Mapo Tofu:

    1. Add a oil to a large skillet or wok. Cook peppercorns in the oil until dark. Scoop peppercorns out of the skillet, leaving the oil in the skillet.
    2. Add ground meat over medium heat and stir in Doubanjiang. Toss in skillet until meat is evenly coated.
    3. Add chopped tofu into the skillet, and drizzle with Lahtt Sauce Organic Chili Oil, sugar, and five-spice powder. When evenly combined, add water into skillet and let simmer covered for 10 minutes until tofu absorbs the sauce.
    4. Salt and sugar to taste.
    5. Gently mix, being careful not to break the tofu.
    6. Optional: grind up Sichuan peppercorns and add to top of mapo tofu for numbing spice.
    7. Mix cornstarch and water in a separate bowl and add to mixture to thicken sauce if there is too much liquid at the bottom of the skillet.
    8. Top with fresh chopped scallions and serve with white or brown rice. Enjoy!