All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Koebi to tofu no mabo harusame / mapo bean vermicelli with bay shrimps and tofu

Quick but as tasty as mapo tofu.

1/2 of recipe with 50g mung bean vermicelli:
280 calories per serving; 17.4 g protein; 10.5 g fat; 28.3g carbohydrate; 26.7 g net carbs; 869 mg sodium (with 50% reduced-sodium soy sauce; 1364 mg with regular soy sauce); 75 mg cholesterol; 1.6 g fiber

Handful (100-200 g) bay shrimps
1/2 (200 g) momen firm tofu 
2 small bundles mung bean vermicelli (50-70 g)
2 green onions
2 tsp tobanjan chili bean paste
1 tbsp sake
1 tsp sugar
2 1/2 tbsp soy sauce
20 hua jiao Sichuan peppercorns
Oil (not in photo)


Soak mung bean vermicelli in hot water for a few minutes. Alternatively, soak in water and microwave for about 1 minute or until vermicelli is tender (not too soft) and clear.

Cut into 7-10 cm, and drain.


Finely chop green onions by first dividing lengthwise and thinly slicing crosswise.


In a shallow pot or pan, heat oil, add hua jiao and cook until fragrant.

Remove hua jiao.


Put green onion, and saute.

Add shrimps, and saute.

Add mung bean vermicelli, stir, and add sake, tobanjan and sugar and soy sauce, and stir.

Add tofu while crumbling with hand, stir well, and cook until liquid is almost gone.

  • Hua jao is optional. It is removed to prevent a gritty texture in the mouth when eaten. 
  • Alternatively, it can be toasted without oil, ground (or finely crushed) and added to the dish.
  • Reduce or increase the amount of tobanjan to alter spiciness.
  • Flavor stays good for hours. Tastes good the next day, too.
  • Add nira chives at the end or garnish with cilantro for a better presentation (and additional nutritional benefits).
  • A reduced-sodium version recipe is found here.

(Last updated: January 19, 2014)

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