Mapo Tofu 10-Minute Sauce

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Fermented broad-bean sauce with Sichuan pepper oil. Add tofu and minced pork — done in 10 minutes.

口味辣度 · Heat

重辣 · Hot

Numbing–spicy (má là), savory, deep fermented umami

适配食材 · Good with

拌面 Noodles炒菜 Stir-fry豆腐 Tofu米饭 Rice bowl

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180-day fermented Pixian broad bean paste
Built-in thickener: glossy sauce every single time
Serves 2–3 people from one pouch
No artificial colors, no MSG added

Our flagship pouch rebuilds a classroom-level Sichuan classic into a single sealed sachet. The broad bean paste is fermented for 180 days, blended with toasted chili, green Sichuan peppercorn oil and a pre-measured starch slurry so the sauce thickens on its own in the pan. No wok skill, no seasoning decisions, no guesswork — pour, stir, plate.

Open the step-by-step recipe

01✂️ Tear open the packet · 倒酱No measuring, no prep, no ten-bottle spice rack. The whole recipe is already inside.
02🥘 Stir-fry with your protein & veggies · 翻炒Chicken, tofu, shrimp – anything in your fridge works. Two minutes of tossing is enough.
03🍚 Plate and enjoy · 出锅Ten minutes total, restaurant aroma at home. First try, no fails – we promise.
In this pouch: 1. Heat pan. 2. Add 300g cubed tofu + 100g minced protein. 3. Pour the pouch, add 50ml water. 4. Simmer 3 minutes. 5. Serve over rice.