Cook Do® Instant Chinese Cooking Seasoning (Hui Guo Rou and Mapo Tofu)

Bring restaurant-quality Chinese dishes to your home in minutes with these easy seasoning sauces. The stir-fry sauce delivers a rich blend of soy sauce, garlic, and fermented umami for perfectly coated, flavorful pork and crisp vegetables, while the Sichuan mapo tofu sauce combines fragrant chili oil, fermented broad bean paste, and Sichuan pepper for an authentic spicy, numbing kick. Just cook, mix, and enjoy bold, restaurant-style taste with minimal effort.

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Hui Guo Rou (Twice Cooked Pork):

Weight: 90 g

Nutrition Facts (per serving 26 g):

• Calories: 62 kcal
• Protein: 1.2 g
• Fat: 4.2 g
• Carbohydrates: 4.9 g
• Salt equivalent: 1.1 g

Minerals (per serving 26 g):

• Phosphorus: 20.4 mg
• Potassium: 67.3 mg
• Iodine: 0 μg
  

Ingredients:
Soybean oil (Japan), soy sauce, sugar, garlic, apple juice, fermented black beans, miso, sweet bean sauce (Tianmianjiang), dried mashed potato, chili bean paste (Doubanjiang), fermented seasoning, starch, spicy chili paste, cooking sake, salt, hydrolyzed protein, ginger, sunflower oil / seasoning (amino acids), thickeners (xanthan gum), acidulant, caramel color.
Allergens: wheat, soy, apple, sesame

Ingredients to prepare:

• Thinly sliced pork belly: ~200 g
• Green peppers: 2 medium (~40 g)
• Cabbage: 1/4 large (~300 g)
• Green onion: 1/2 medium (~40 g)

Preparation Steps

1. Prep the vegetables and pork

• Cabbage: cut into bite-sized pieces
• Green peppers: cut into bite-sized pieces
• Green onion: cut diagonally into 1 cm slices
• Pork: cut into 5 cm pieces

2. Stir-fry half of the cabbage and peppers

• Heat 1 tbsp oil in a frying pan
• Stir-fry half of the cabbage and green peppers, then put on a plate
• Repeat with the remaining half using another 1 tbsp oil

Tip: Stir-frying in two batches keeps vegetables crispy and tasty.

3. Cook the pork and green onion, add “Cook Do®” sauce

• Stir-fry pork and green onion until the pork is cooked
• Turn off the heat, add “Cook Do®” sauce
• Turn the heat back on, cook on medium heat, mixing well with pork and onion

4. Add the cabbage and peppers back

• Return the cabbage and green peppers to the pan
• Stir everything together and it’s ready to serve.

Mapo Tofu:

Net Weight: 106.5 g

Nutrition Facts (per serving 30 g)

• Calories: 57 kcal
• Protein: 1.6 g
• Fat: 3.8 g
• Carbohydrates: 3.9 g
• Salt equivalent: 1.6 g

Ingredients

Soy sauce, edible vegetable oils (soybean oil, sesame oil), sweet bean sauce (Tianmianjiang), chili bean paste (Doubanjiang), sugar, fermented black beans, garlic, salt, chicken extract, chicken oil, chili, garlic powder, Sichuan pepper, fermented seasoning / seasonings (amino acids), thickeners (modified starch, xanthan gum), paprika color.
Contains allergens: wheat, soy, chicken, sesame

Ingredients to Prepare:

• Ground pork: ~80 g
• Tofu: 1 block (~350–400 g)
• Green onion: 1/3 medium (~30 g)

No need to add water or thickener—very simple to make!

Preparation Steps

1. Prep the tofu and green onion

• Tofu: cut into 1.5 cm cubes
• Green onion: finely chopped

Tip: Boil the tofu for about 2 minutes and drain well before using. This helps the flavor absorb better.

2. Cook the ground pork and add “Cook Do®” sauce

• Heat 1 tbsp oil in a frying pan over medium heat
• Stir-fry the pork until fully cooked, then turn off the heat
• Add “Cook Do®” sauce, turn the heat back on, and mix well

3. Add tofu and green onion

• Add tofu and gently stir while simmering over medium heat for about 3 minutes
• Add green onion and stir gently until everything is well combined

This produces an authentic Sichuan-style mapo tofu with rich flavor. The special chili oil and matured doubanjiang give it a fragrant and slightly spicy taste, making it a professional-level dish you can enjoy at home.