Mapo Tofu Ramen


  • 200 grams soft tofu, cut into cubes
  • 200 grams ground pork/beef
  • 2 tablespoons cooking oil
  • 2 tablespoons chilli oil
  • 1 tablespoons chilli powder (or more if you like it extra fiery)
  • 1 tablespoons minced garlic
  • 1 tablespoons minced ginger
  • 2 tablespoons chilli-bean paste
  • 2 tablespoons cooking wine
  • 2 tablespoons soy sauce
  • 1 tablespoons fish sauce
  • 1 teaspoon sugar
  • 1 teaspoon Szechuan peppercorn powder
  • 1 teaspoon corn flour (mixed with 1 tbs water)
  • Chopped green onions
  • 200 grams ramen noodles, cooked according to package instructions


  • Heat 2 tbs oil. Add the minced garlic, ginger and ground pork. Stir fry until fragrant. Add cooking wine, soy sauce and fish sauce.
  • Then add tofu, chilli oil, chilli bean paste, chilli powder and sugar.
  • When it boils, add in the corn flour mixture to thicken the sauce.
  • Serve on top of ramen noodles.
  • Garnish with chopped green onions and Szechuan peppercorn powder. You can also add julienned cucumber and soft-boiled egg.

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  1. Ramen FTW! Looks like a fantastic lunch (better than mine today... I went to.... /sniff... McDonalds! Argh, the shame!!!)

    What is "mapo", I was wondering?

  2. I`m getting hungrrrryy just looking at noodles! It looks wonderful, CG! You remind me about my plan making mie ayam this week. Thanks for the nudge!

  3. No this is so creative! I love mapo tofu but never thought of combining two recipes together!