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Total Reviews: 5

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  • on April 20, 2013

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    This is a delicious dish but be warned that if your tolerance for spicy food is limited it has a kick. I teethed on jalapenos as a baby but some of my friends said this was too spicy so you might want to cut back on the peppercorns to say 1/2 tablespoon and then work forward if it is not spicy enough for you. I cook for Buddhist retreats where I serve vegetarian food and this recipe is a hit. I substitute more tofu for the pork and people chow down.

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  • on December 08, 2012

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    1-1/2 tablespoon of the schezuan peppercorn was way too much, I did not like it because it was all I can taste, ended up throwing the dish in the trash can. I think if I would have placed 1/2 tsp, it would have made a world difference.

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  • on June 25, 2012

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    My mother and sisters love when I make this recipe. I've made this at least 10 times, in fact, I have some in the fridge right now that I made yesterday. I don't eat it with the noodles, I just eat the Mapo Dofu by itself. I have eaten it with rice before but if you're watching your carbs, you can skip it. I make mine a bit spicier, and also add diced zucchini. When adding the tofu I also add diced green, red and yellow peppers, which make the dish vibrant and even even more delicious! Be careful with the Szechuan Peppercorns, they can easily overpower the dish. Onetime, I didn't measure the amount and learned that the hard way.

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  • on January 24, 2012

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    Gosh I loved this dish! I used less tofu (about 3/4 and more pork but the sauce was absolutely stellar. Yum. Yum. Served it over rice, and we were in heaven. DELICIOUS!!!

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  • on October 16, 2011

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    Absolutely delicious! Followed the recipe to the letter with one substitution, black pepper for white pepper. Next time I might reduce the szechuan peppercorns a bit and up the toasted sesame oil. A hit either way!

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