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.
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
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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.
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2
Heat a wok or large skillet over high heat. Add 2 tbsp vegetable oil and swirl to coat the surface.
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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.
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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.
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5
Add 1 cup chicken broth, 1 tbsp soy sauce, and 1 tsp sugar. Bring to a simmer.
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6
Carefully add the drained tofu cubes to the wok, gently folding them into the sauce rather than stirring to avoid breaking them.
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7
Simmer for 3-5 minutes, allowing the tofu to absorb the flavors.
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8
Stir in 1 tbsp mixed with 2 tbsp water cornstarch and cook until the sauce thickens, about 1-2 minutes.
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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.
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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.