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Sichuan Pockmarked Woman's Spiced Bean Curd

Updated on October 30, 2012

Pockmarked Woman's Spiced Bean Curd

Mapo Doufo
Mapo Doufo
Mapo Doufo with Rice
Mapo Doufo with Rice
Bean Curd (Tofu)
Bean Curd (Tofu)
Sichuan Peppercorns
Sichuan Peppercorns
Ginger Root
Ginger Root

Sichuan Recipes

Cast your vote for Pockmarked Woman's Spiced Bean Curd


Pockmarked Woman’s Spiced Bean Curd


I am not overly fond of bean curd (tofu) because it is bland and mostly adds texture to a dish. This recipe is an exception. Pockmarked Woman’s Spiced Bean Curd (also called mapo doufu) is one of those spicy hot Sichuan dishes that make you sweat.


Legend has it that the wife of a cook named Chan, who lived in Sichuan more than a century ago, created this recipe. Mrs. Chan's face was severely pockmarked, so the Chinese simply call this recipe " Pockmarked Woman's Spiced Bean Curd".


Besides absorbing lots of flavor from the sauce, the creamy bean curd has a soothing quality. The bean curd must be fresh and some of the ingredients are not found in supermarkets, so you will need to visit your local Chinese grocery.


In addition to ground pork and bean curd, this recipe calls for cayenne pepper, Sichuan hot bean sauce (also called chili bean sauce) ground bean sauce and Sichuan flower peppercorns.


Some recipes use fermented black beans instead of the ground bean sauce but there is no substitute for the flower peppercorn powder. If you get the whole flower peppercorns, you will need to crush them first.


Pockmarked Woman’s Spiced Bean Curd:




Preparation Time:

30 Minutes

Cooking Time:

30 Minutes



½ Lb. of Ground Pork

3 tablespoons of Oil

1 Teaspoon Fresh Ginger Root minced


Sauce Mixture:

1 Tablespoon Ground Bean Sauce

1 Tablespoon Szechwan Hot Bean Sauce

1 Tablespoon Black Soy Sauce

¼ Teaspoon Cayenne Pepper

½ Teaspoon Salt

½ Teaspoon Sugar

1 Tablespoon Dry white Wine


Other Ingredients:

1 Lb. of Fresh Bean Curd (Tofu)

½ Cup Chicken Broth

1 Teaspoon Cornstarch mixed with 1 Teaspoon Water

3 Scallions cut into pea sized pieces including the green part

¼ Teaspoon Flower Peppercorn Powder

1 Teaspoon Sesame Seed Oil


Cooking Instructions:

  1. Rinse the bean curd in cold water and cut into half-inch cubes.
  2. Heat a large frying pan (or wok) and slightly brown the ginger in the hot oil.
  3. Add the ground pork and stir-fry it until it is no longer pink.
  4. Add the sauce mixture and cook for about 30 seconds.
  5. Then add the bean curd and cook gently for 4 minutes. Over low heat.
  6. Stir in the cornstarch mixture and cook for a minute until the sauce thickens.
  7. Add the chopped scallions, peppercorn powder and sesame seed oil and serve with cooked rice.


Spiced Bean Curd

Chengdu - the Capital of Sichuan Provence

Chengdu Montage
Chengdu Montage

Chengdu - The Capital of Sichuan Provence

show route and directions
A markerChengdu, China -
Chengdu, Sichuan, China
get directions

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Hong Kong
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C markerShanghai, China -
Shanghai, China
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    • profile image

      Full 3 years ago

      In Australia we are sheltered from news of her anitcs (or at least I am) but keep hearing her referred to as crazy. Either way while not knowing how recent the photos are she looks awesome for someone near 50.

    • Angela Blair profile image

      Angela Blair 6 years ago from Central Texas

      Sounds like a great recipe -- but alas, living in small town Texas it would be very difficult to find the ingredients -- BUT -- next trip to Dallas gonna try it. Thanks for sharing this. Great Hub! Best, Sis

    • lady rain profile image

      lady rain 6 years ago from Australia

      A great recipe for tofu, I can't wait to try this out. Voted up and more.

    • Joe Macho profile image

      Zach 6 years ago from Colorado

      Tofu is good stuff. I eat it plain with no complaints, so this recipe sounds really good. Thanks for sharing.

    • Theocharis V profile image

      Theocharis V 6 years ago from Piraeus, Greece

      I think tofu is really tasteless. Personally, I never use it. However, I have tried this recipe in 2 restaurants and in both it actually tasted really good. Good recipe. Voting up.

    • picklesandrufus profile image

      picklesandrufus 6 years ago from Virginia Beach, Va

      not a pork eater, but I think I could do it without the tofu.

    • s.foram profile image

      Foram 6 years ago from india

      I think, Tofu has been a part of the staple diet of Asian countries for past 2000 years. And these days, it is also included in the foods of the western hemisphere.