Lee Kum Kee

French Bean Mapo Tofu by Ching He Huang

Serves 2 or 4 to share

Fine French Beans are sliced into 1cm rounds and wok tossed into a rich and spicy Sichuan Mapo Tofu dish seasoned with rich and savoury Lee Kum Kee Chilli Bean Sauce, drizzled with quality Lee Kum Kee Double Deluxe Soy Sauce, and Lee Kum Kee Seasoned Rice Vinegar for a tantalising tangy note. Umami heaven and perfect comfort food served with Jasmine Rice.

French Beans are packed with nutritional goodness – they contain vital nutrients vitamins A and C, minerals including iron, calcium and magnesium, they are low in calories and contain no saturated fat. They impart a lovely tender crunchy bite to the dish, adding texture and a sweet flavour.


Credit: Ching He Huang


400g fresh firm tofu, drained and sliced into 1.5cm cubes
300g cooked jasmine rice (for 2 to share)
200g fine French beans, top tailed and sliced to 1cm rounds
2 Tbsp cornflour blended with 2 Tbsp cold water
2 garlic cloves, crushed, peeled, finely chopped
1 medium red chilli, deseeded, finely chopped
1 inch fresh root ginger, peeled, finely grated
1 Tbsp rapeseed oil


200ml cold vegetable stock
1 Tbsp Shaoxing rice wine or dry sherry


3 spring onions, washed, top, tailed, sliced to rounds
2 large pinches toasted ground Sichuan pepper


1 Heat a wok over a high heat until smoking and add the rapeseed oil. Give the oil a swirl and add the garlic, ginger, chillies and stir for a few seconds. Add the French beans, stir-fry for a few seconds, then add the tofu and toss cooking for a few more seconds.
2 Push the ingredients forward to one side of the wok. Add the Lee Kum Kee Chilli Bean Sauce , Shaoxing rice wine and cook for a few seconds.
3 Add the vegetable stock and bring to a boil. Season with Lee Kum Kee Double Deluxe Soy Sauce and Lee Kum Kee Seasoned Rice Vinegar . Pour in the cornflour slurry and then stir in to thicken the sauce.
4 Transfer to a serving plate, garnish with ground Sichuan pepper and spring onions and eat immediately, serve with jasmine rice.
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