Ma Po Tofu
- 15m Prep Time
- 15m Cook Time
- 30m Ready In
A classic Sichuan dish featuring tender tofu in a spicy, numbing sauce with ground pork. The sauce is rich with chili bean paste and Sichuan peppercorns, giving it the signature ma la flavor.
Ingredients
- 1 pack medium-firm or soft (not silken) tofu
- 473 ml water
- 44.4 ml water
- 4.93 ml kosher salt
- 29.6 ml cornstarch
- 29.6 ml vegetable oil
- 2 green onions finely chopped
- 9.86 ml fresh ginger minced
- 2 clove garlic crushed
- 177 ml unseasoned ground pork browned
- 14.8 ml chili bean sauce
- 29.6 ml chili bean sauce
- 4.93 ml Sichuan peppercorns freshly ground
- 1.23 ml sesame oil
- 14.8 ml Chili Oil
- 29.6 ml Chili Oil
Nutrition (per serving, estimated)
Estimated based off 12 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 182 mg
- Iron: 2.91 mg
- Magnesium: 49.2 mg
- Phosphorus: 235 mg
- Potassium: 628 mg
- Zinc: 2.36 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 pack medium-firm or soft (not silken) tofu
- 473 ml water
- 44.4 ml water
- 4.93 ml kosher salt
- 29.6 ml cornstarch
- 29.6 ml vegetable oil
- 14.8 ml chili bean sauce
- 29.6 ml chili bean sauce
- 1.23 ml sesame oil
- 14.8 ml Chili Oil
- 29.6 ml Chili Oil
Prepare
- 2 green onions, finely chopped
- Mince 9.86 ml fresh ginger
- Crush 2 clove garlic
- 177 ml unseasoned ground pork, browned
- 4.93 ml Sichuan peppercorns, freshly ground
Let's Cook
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Step 1.
Drain the liquid from the tofu. Cut the tofu into cubes about 1 inch by ½ inch (it doesn't have to be exact).
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Step 2.
In a small pot over medium heat, combine the tofu, 2 cups of water, and 1 teaspoon kosher salt. Bring to a simmer, then turn off the heat. Let the tofu sit in the hot water over the residual heat while you prepare the other ingredients.
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Step 3.
In a small bowl, combine the remaining 3 tablespoons water and 2 tablespoons cornstarch. Stir to combine and set aside.
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Step 4.
Preheat a wok over high heat until wisps of smoke rise from the surface. Add 2 tablespoons vegetable oil, the chopped green onions, minced ginger, and crushed garlic. Stir-fry quickly for 10 to 15 seconds.
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Step 5.
Add the browned ground pork and 1 to 2 tablespoons chili bean sauce to the wok. Stir-fry well to combine.
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Step 6.
Gently add the tofu and its steeping water to the wok. Very gently stir the sauce and tofu to combine, then simmer for 2 to 3 minutes. Add additional salt to taste.
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Step 7.
Gradually stir in the cornstarch slurry to thicken the sauce. If it looks like it's getting too thick, don't use all of the slurry. Add 1 teaspoon freshly ground Sichuan peppercorns and give it one last gentle stir. Drizzle with ¼ teaspoon sesame oil.
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Step 8.
To serve, drizzle 1 to 2 tablespoons chili oil on top of the tofu. Serve with steamed rice.