Jia Chang Tofu-style Mapo Cellophane Noodles

Jia Chang Tofu-style Mapo Cellophane Noodles

A delicious dish with crispy bean sprouts and mapo cellophane noodles (I used Nagatanien brand) on top of golden brown pan fried tofu.

Ingredients: 3 servings

"Mapo Cellophane Noodle" mix
1 packet
1 block (400 g)
3 tablespoons
Bean sprouts
1 handful
Vegetable oil
2 tablespoons


1. The tofu: Drain the water from the tofu. Wrap the tofu in paper towels, put on a plate, and microwave for 3 minutes at 500 W. Tilt the plate with the tofu and a lot of water will come out. Discard the water.
2. Cut the tofu in half, and slice about 1.5 cm thick. Coat the tofu pieces with katakuriko. You don't have to coat the sides.
3. Heat a frying pan, add vegetable oil and gently put in the tofu. When it has browned on one side, flip the pieces over.
4. Pay fry until golden brown on both sides over a low-medium heat. If the sides are coated with katakuriko, the pieces may stick together, so pry them apart sometimes...
5. The Mapo Cellophane Noodles: When one side of the tofu has browned, start cooking the mix following the package instructions. Bring the cellophane noodles and water to a boil, add the included mapo sauce, add the bean sprouts after 2.5 minutes and cook for another 30 seconds.
6. Finish: Put the golden brown tofu from Step 4 on serving plates.
7. Pour the mapo cellophane noodles from Step 5 on top of the tofu. Done!

Story Behind this Recipe

When I made jia chian dofu some time ago, I loved the crispy outside and the deep flavor of the tofu contrasting with the creamy soft insides.
I wanted to try Nagatanien's "Mapo Cellophane Noodles" with tofu, so I came up with this dish!