I modified a friend's recipe to suit our family's tastes.If you add vinegar (1 to 2 tablespoons) to the soup, it's delicious too! Recipe by ikuko.i

This is my version of Mapo Doufu with substitutions because of the availability of the ingredients.

I love mapo doufu as does my family. I make it quite frequently. I wasn't satisfied with the mapo doufu mix from a certain manufacturer, so I looked through numerous recipes and experimented. This recipe a surefire hit and a family favorite.Stir fry the doubanjiang very wel! This is the key to flavor the dish.You can adjust the spiciness by modifying the amount of doubanjiang. It's quite salty, so be careful not to add too much.If you use eggplants instead of the firm tofu, it becomes Mapo Eggplant. See. Recipe by Tabunhirose

I greatly simplified another recipe from one of my friends.If you measure all the ingredients correctly and have everything ready to go by Step 3, it will be done in no time. For the kids I leave out the red chiles and halve the amount of doubanjiang, and add doubanjiang later for the adults... and also add some more tofu then too. Recipe by sayurin

It's expensive to buy a whole lot of different spices and seasoning ingredients, so I tried different combinations on my own, and it was a success. My family loves this so I make it often.The usual way to make mapo doufu is to thicken the sauce after putting in the tofu, but when I tried it the other way around, the tofu didn't fall apart and it went very well, so I recommend it.If you sprinkle sansho pepper on it before serving, you'll really amp up the flavor. Recipe by mi0921

I made this on a cold day to warm myself up.If you don't add the tofu in step 3, you can use the sauce over cooked rice, udon noodles and somen noodles. It is yummy this way.I use 1/2 teaspoon each of Doubanjiang (spicy fava bean paste) and Gochujang (spicy Korean pepper paste), but increase the amount if you like. For 2 servings. Recipe by tiormoon

This is a recipe even children can enjoy.If you stir fry the ingredients until they are properly browned, the dish with be tastier.Combine the flavoring ingredients marked with a ☆ beforehand to make it easy. For 2-3 servings. Recipe by mkmchy

I wrote up my go-to recipe for mapo doufu.This is a bit sweet, so add dobanjiang sauce if you like spicy food.Refer tofor the mapo eggplant stir fry. Recipe by Orinta

Sometimes I feel like having oily Chinese food... but I worry about the calories, so I made this as healthy as possible.If you need a frying pan with a non-stick surface you just need a little bit of oil for stir-frying, so you can cut the calories even further! Add chopped green onions at the end to taste ♪ It will become too salty if you add too much Wei-pa, so add a bit less than you would other brands of chicken stock. Recipe by Pu-kosan

My partner in crime loves mapo doufu with lots of sauce. I like wood ear mushrooms so I added them.Ketchup is nutritrious and full of umami. To make this kid-friendly, use less doubanjiang and more ketchup. After microwaving the tofu, let it rest for to drain off the water well before cutting, and it won't crumble as easily.If you're not very good at thickening sauces with katakuriko, turn the heat off before stirring it in and it's sure to go without a hitch. For 2-4 servings. Recipe by rie-tin

I always make mapo dishes, whether it's mapo tofu or mapo eggplant, with this formula. I don't even remember where I learned it first because I've been doing it this way for so long. I use quite a lot of tianmianjiang, so I must have started doing it like this when I won a Chinese flavoring ingredient set in a contest.I use a 500 W microwave oven. This recipe makes 2 servings on the small side. It's a perfect amount to top this over rice. This is the standard in our family, just so you know. For 2 servings. Recipe by Sabumochi

I saw a mapo tofu recipe made on the TV and since it's more delicious than instant store bought mapo tofu, I recreated it at home.Add the tofu, then the katakuriko + water mixture, and then simmer on high heat. You can adjust the level of spiciness with doubanjiang. Recipe by Mi-go.