This time, I used Muji’s “Sichuan Mapo Tofu Sauce for Rice.”
It’s a ready-to-use meal—you simply heat it in the microwave and pour it over warm rice.
Here, I’ll share my review and a quick arranged recipe.
I didn’t feel any chili pepper–type heat at all.
The package shows a 4 out of 5 spice level, but for me it was closer to level 1.
However, it had a strong Sichuan peppercorn (hua jiao) flavor.
If you consider the numbing sensation of Sichuan pepper as “spicy,” then I would rate it around 3 out of 5.
If you love the tingling taste of sansho or Sichuan pepper, this is for you.
I had it for a solo lunch.
I added two small eggplants and served it with one bowl of rice.
With extra ground pork, it felt just right for lunch.
If you only pour the Sichuan Mapo Tofu over rice without any add-ins, you might still feel a little hungry afterward.
- People who enjoy the unique flavor of Sichuan pepper in mapo tofu
- Eggplant lovers
- Anyone who wants a quick, satisfying solo lunch
Ingredients
| Muji Sichuan Mapo Tofu Sauce for Rice | 1 pack |
| Small eggplants | 2 |
| Oil | 1 tbsp |
How to Make
1⃣ Trim the stems off the eggplants, cut them in half lengthwise, then slice into 4 sticks each (like matchsticks).
Soak in water for 3 minutes to remove bitterness, then pat dry with a paper towel.
2⃣ Heat oil in a frying pan and sauté the eggplant over medium heat for about 5 minutes.
3⃣ Wipe off excess oil from the pan and eggplant, add the mapo tofu sauce, and heat together for about 3 minutes.
If you think this looks tasty, please share it on Twitter/X!
And if you actually try making it, don’t forget to tag me—I’d be so happy to see your posts!
