Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 211.5
  • Total Fat: 9.0 g
  • Cholesterol: 29.0 mg
  • Sodium: 731.3 mg
  • Total Carbs: 10.5 g
  • Dietary Fiber: 1.9 g
  • Protein: 21.8 g

View full nutritional breakdown of Mabodofu calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 6


    600 grams firm tofu
    300 grams ground chicken
    300 grams eggplant
    2 tbsp touchi (fermented black beans)
    1 1/2 tbsp toubanjan (Sichuan style chili bean sauce)
    1 tbsp tenmenjan (black bean sauce)
    2 tbsp ginger, minced
    2 tbsp garlic, minced
    1/4 cup green onions, thinly sliced
    2 cups water
    1 tbsp soy sauce, or to taste
    1 1/2 tbsp kudzu or cornstarch


Drain the tofu and cut into medium sized cubes. Heat a wok or large pan and stir-fry the chicken and touchi, using a spoon to break any lumps and crush the touchi. When chicken is mostly cooked (3 to 4 minutes) add the toubanjan, tenmenjan, ginger, garlic, and most of the green onion. Continue to fry for about 3 minutes, then add water and tofu. Stir carefully to mix without breaking the tofu.

Let simmer 5 to 10 minutes, add soy sauce, taste and adjust seasoning if desired. Mix 1 1/2 tbsp water with the kudzu or cornstarch, then slowly pour into the pan, stirring gently to mix. Garnish with remaining green onions.

Makes 4 large servings.

Number of Servings: 6

Recipe submitted by SparkPeople user TOTCHIKO.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.