Cookbook author Hetty Lui McKinnon has reimagined her cherished family mapo tofu recipe into a vibrant Mapo Tofu Salad, combining pan-fried crispy tofu with a punchy Sichuan dressing to deliver a brand-new textural take on the traditional classic.

Reimagining a Treasured Family Recipe

Mapo tofu holds a permanent place in McKinnon’s culinary collection. After publishing her mother’s vegan version in her acclaimed cookbook To Asia, With Love, McKinnon spent years continuing to tinker with the iconic dish. Her latest salad variation captures the soul of traditional mapo seasoning while shifting the texture profile completely.

Crispy Textures and Punchy Dressings

Unlike the soft, braised consistency of standard mapo tofu, this salad relies on pan-fried tofu that turns golden-crispy on the outside while remaining pillowy on the inside. The dish is brought together by a robust dressing that channels the same intense, savory heat expected from traditional mapo seasoning.

Mastering the Sichuan Flavor Profile

The signature kick comes from doubanjiang (fermented broad bean chili paste) or black bean sauce, combined with Sichuan peppercorns to create a distinctively tingly sensation. For those who find the punchy sauce too concentrated, diluting the mixture with a splash of water easily balances the intensity without compromising its depth.