Ma-Po Dou-Fu is a classic Sichuan dish known for its bold, fiery flavor and tender texture. Silky soft tofu cubes are simmered in a rich, spicy sauce infused with fermented black beans, doubanjiang (chili bean paste), and Sichuan peppercorns. The dish gets its name from the “ma” (numbing) sensation of the peppercorns and “po” (pockmarked) appearance of the minced meat. Serve this comforting, aromatic stew over steamed rice for a satisfying meal that balances heat, saltiness, and umami. Perfect for weeknight dinners or when you crave authentic Chinese flavors, it comes together quickly with pantry staples and fresh ingredients.
Ma-Po Dou-Fu
Description
Ma-Po Dou-Fu is a classic Sichuan dish known for its bold, fiery flavor and tender texture. Silky soft tofu cubes are simmered in a rich, spicy sauce infused with fermented black beans, doubanjiang (chili bean paste), and Sichuan peppercorns. The dish gets its name from the "ma" (numbing) sensation of the peppercorns and "po" (pockmarked) appearance of the minced meat. Serve this comforting, aromatic stew over steamed rice for a satisfying meal that balances heat, saltiness, and umami. Perfect for weeknight dinners or when you crave authentic Chinese flavors, it comes together quickly with pantry staples and fresh ingredients.Ingredients
Directions
-
Bring a pot of salted water to a boil. Add tofu cubes and simmer for 3 minutes to firm them up. Drain and set aside.
-
Heat oil in a wok or large skillet over medium-high heat. Add ground pork and cook until browned and crispy, breaking it up with a spatula.
-
Add doubanjiang, ginger, and garlic to the pork. Stir-fry for 1 minute until fragrant.
-
Pour in the broth, soy sauce, and sugar. Stir to combine and bring to a simmer.
-
Gently add the tofu cubes to the sauce. Simmer for 3-4 minutes, allowing the tofu to absorb the flavors. Do not stir vigorously; use a spatula to gently turn the tofu.
-
Stir in the cornstarch slurry and cook for another minute until the sauce thickens and coats the tofu.
-
Remove from heat. Sprinkle with ground Sichuan peppercorns and chopped green onions. Serve immediately over steamed rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 3g15%
- Cholesterol 45mg15%
- Sodium 600mg25%
- Total Carbohydrate 8g3%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 20g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a vegetarian version, substitute ground pork with mushrooms or textured vegetable protein. Use vegetable broth instead of chicken broth.
Doubanjiang is essential for authentic flavor. If unavailable, substitute with a mix of chili paste and fermented black beans, though the taste will differ.
Adjust the spice level by adding more or less doubanjiang. For extra heat, add chopped fresh chilies or chili flakes.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if the sauce becomes too thick.
Sichuan peppercorns provide a unique numbing sensation. Toast them lightly in a dry pan before grinding to enhance their aroma.
