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Ma Po Tofu

A classic Sichuan dish featuring soft tofu cubes in a spicy, aromatic sauce with minced pork, fermented black beans, and Sichuan peppercorns. This numbing and spicy dinner is served over steamed rice for a satisfying meal.

35 minMediumServes 4380 cal/serving

ChineseDinnerStovetopStandardDairy-Free

Ingredients

  • 2 blocks soft tofu (14 oz blocks), cut into 1-inch cubes
  • 1/2 lb ground pork
  • 2 tbsp vegetable oil
  • 2 tbsp doubanjiang (Sichuan spicy bean paste)
  • 1 tbsp douchi (fermented black beans), rinsed and chopped
  • 4 garlic cloves, minced
  • 1 tbsp fresh ginger, minced
  • 6 green onions, chopped, white and green parts separated
  • 1 tsp Sichuan peppercorns, toasted and ground
  • 1 tbsp Sichuan chili oil
  • 1 cup chicken broth
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1 tbsp cornstarch, mixed with 2 tbsp water
  • 1 tsp sesame oil
  • 4 cups steamed white rice, for serving

Instructions

  1. 1

    Bring a pot of water to a boil. Add 2 blocks cut into 1-inch cubes soft tofu (14 oz blocks) and gently simmer for 2-3 minutes to firm it up slightly. Carefully drain and set aside.

  2. 2

    Heat a wok or large skillet over high heat. Add 2 tbsp vegetable oil and swirl to coat the surface.

  3. 3

    Add 1/2 lb ground pork and stir-fry until it's no longer pink and starting to brown, about 2-3 minutes, breaking it up into small pieces.

  4. 4

    Reduce heat to medium and add 2 tbsp doubanjiang (Sichuan spicy bean paste), 1 tbsp rinsed and chopped douchi (fermented black beans), 4 minced garlic cloves, 1 tbsp minced fresh ginger, and white parts of the 6 chopped, white and green parts separated green onions. Stir-fry for about 1-2 minutes until fragrant.

  5. 5

    Add 1 cup chicken broth, 1 tbsp soy sauce, and 1 tsp sugar. Bring to a simmer.

  6. 6

    Carefully add the drained tofu cubes to the wok, gently folding them into the sauce rather than stirring to avoid breaking them.

  7. 7

    Simmer for 3-5 minutes, allowing the tofu to absorb the flavors.

  8. 8

    Stir in 1 tbsp mixed with 2 tbsp water cornstarch and cook until the sauce thickens, about 1-2 minutes.

  9. 9

    Remove from heat and stir in half of 1 tsp toasted and ground Sichuan peppercorns, 1 tbsp Sichuan chili oil, and 1 tsp sesame oil.

  10. 10

    Serve hot over 4 cups for serving steamed white rice, garnished with the green parts of the green onions and the remaining Sichuan peppercorns.

Questions

Can I make Ma Po Tofu gluten-free?

Yes. The gluten in this entry is 1 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Ma Po Tofu keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Ma Po Tofu?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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