Ingredients

  • 2
  • 2 cans mackerel fillets (drained)

  • 1 block of tau kwa (firm tofu) - cubed 

  • 1 tbsp chilli bean paste (Dou Ban Jiang sauce) 

  • 2 garlic (minced)

  • 1” ginger (minced)

  • 200 ml water 

  • 1.5 tbsp corn starch slurry (1½ tbsp water + ½ tbsp corn starch) 

  • ½ tbsp soy sauce 

  • ½ tsp sesame oil 

  • ½ + ¼ tbsp whole szechuan peppers 

  • 1 sprigs spring onions 

  • 2 tbsp vegetable oil

Canned Mackerel Mapo Tofu
Recipe Courtesy of
Charlotte Mei

Canned Mackerel Mapo Tofu

Whipping up a yummy sharing dish for your family doesn’t have to take hours. This Mackerel Mapo Tofu is a quick and easy dish to put together using canned mackerel and firm tofu! Mackerel is high in omega-3 fatty acids, which are good for maintaining heart and brain health. If you don’t like your dish too spicy, you can reduce the chili bean paste. Pair it with some steaming rice to make the most of the gravy!
  • Easy
  • 15 min
  • 10 min
  • 10 min
  • 4 steps
  • 12 Ingredients
  • Easy
  • 4 steps
  • 12 Ingredients
  • 15 min
  • 10 min
  • 10 min

Instructions

  1. Prepare the Szechuan pepper powder

    • Toast ½ tbsp whole peppercorns over low-medium heat in a dry pan until fragrant, about 5 mins. 
    • Once cooled, blitz it in a spice grinder until fine and set aside


  2. Sauté the aromatics

    • Sauté garlic, ginger and ¼ tbsp whole peppercorns in heated oil
    • Once fragrant, add the chilli bean paste and mix well


  3. Putting the dish together

    • Add in the tofu, mackerel and water and simmer
    • Taste and add soy sauce if necessary
    Putting the dish together


  4. Thicken the sauce

    • Add the corn starch slurry and mix well to thicken the mixture to your liking


Plate and Serve!

Garnish with spring onion, sesame oil, and the Szechuan pepper powder

Plate and Serve!

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Ingredients
  • 2
  • 2 cans mackerel fillets (drained)

  • 1 block of tau kwa (firm tofu) - cubed 

  • 1 tbsp chilli bean paste (Dou Ban Jiang sauce) 

  • 2 garlic (minced)

  • 1” ginger (minced)

  • 200 ml water 

  • 1.5 tbsp corn starch slurry (1½ tbsp water + ½ tbsp corn starch) 

  • ½ tbsp soy sauce 

  • ½ tsp sesame oil 

  • ½ + ¼ tbsp whole szechuan peppers 

  • 1 sprigs spring onions 

  • 2 tbsp vegetable oil

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