Ma-Po Tofu is a quintessential Sichuan dish known for its bold “ma-la” (numbing and spicy) flavor profile. This recipe combines tender cubes of tofu with savory ground pork, creating a rich, savory sauce that coats every bite. The key ingredients, including doubanjiang (fermented broad bean paste) and Sichuan peppercorns, deliver a complex heat that is both aromatic and deeply satisfying. The tofu remains silky yet holds its shape, absorbing the robust flavors of garlic, ginger, and soy sauce. It is an ideal comfort food for weeknight dinners, served steaming hot over a bed of jasmine rice. While traditionally made with pork, it can be adapted for vegetarians. This dish balances texture and heat perfectly, offering a restaurant-quality experience at home with minimal effort.
Ma-Po Tofu
Description
Ma-Po Tofu is a quintessential Sichuan dish known for its bold "ma-la" (numbing and spicy) flavor profile. This recipe combines tender cubes of tofu with savory ground pork, creating a rich, savory sauce that coats every bite. The key ingredients, including doubanjiang (fermented broad bean paste) and Sichuan peppercorns, deliver a complex heat that is both aromatic and deeply satisfying. The tofu remains silky yet holds its shape, absorbing the robust flavors of garlic, ginger, and soy sauce. It is an ideal comfort food for weeknight dinners, served steaming hot over a bed of jasmine rice. While traditionally made with pork, it can be adapted for vegetarians. This dish balances texture and heat perfectly, offering a restaurant-quality experience at home with minimal effort.Ingredients
Directions
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Cut the tofu into 1/2-inch cubes.
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Heat oil in a wok or large skillet over high heat until shimmering.
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Deep fry the tofu cubes for 30 seconds until lightly golden, then remove and drain.
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Drain all but 3 tablespoons of oil from the wok.
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Reheat the oil and stir-fry the ground pork until browned and cooked through.
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Add chopped garlic, hot bean paste, soy sauce, and salt to the pork, stirring to combine.
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Pour in soup stock and return the fried tofu to the wok.
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Bring to a boil and simmer gently for 3 minutes.
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Mix cornstarch with water to create a slurry, then stir into the wok to thicken the sauce.
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Stir in chopped green onions and sesame oil just before serving.
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Transfer to a serving plate and sprinkle generously with brown peppercorn powder.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 0.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* 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 authentic flavor, use Sichuan peppercorns ground into a powder for the final garnish to provide the characteristic numbing sensation.
If you cannot find hot bean paste (doubanjiang), you can substitute with a mixture of red pepper paste and fermented black beans, though the flavor will differ slightly.
To make this dish vegan, omit the pork and use vegetable stock instead of soup stock containing animal products.
Serve immediately while hot over steamed white rice for the best experience.
Be careful when handling hot oil for frying the tofu; ensure the oil is hot enough to prevent sticking and excessive absorption.
