Introduction
Ma Po Tofu is a famous Sichuan dish that is bold, spicy, and numbing due to the combination of chili bean paste (Doubanjiang) and Sichuan peppercorns. The silky tofu, savory ground meat, and rich, flavorful sauce create a mouthwatering dish that pairs perfectly with steamed rice.
IngredientsFor the Main Dish
First, gather the following ingredients:
✔ 400g (14 oz) soft or silken tofu – Cut into 1-inch cubes for a smooth, silky texture.
✔ 150g (1/3 lb) ground pork (or ground beef) – Adds richness and depth to the dish.
✔ 2 tablespoons vegetable oil – Used for stir-frying and enhancing flavors.
✔ 2 cloves garlic, minced – Boosts the aroma and infuses the dish with flavor.
✔ 1 teaspoon ginger, minced – Adds a subtle warmth that balances the spice.
✔ 2 tablespoons Sichuan Doubanjiang (chili bean paste) – The key ingredient that brings spice and umami.
✔ 1 teaspoon Sichuan peppercorns, toasted and ground – Creates the signature numbing effect.
✔ 1 tablespoon soy sauce – Provides saltiness and deepens the overall flavor.
✔ 1 teaspoon sugar – Helps balance the heat with a touch of sweetness.
✔ 1/2 teaspoon salt – Enhances flavor, but can be adjusted as needed.
✔ 1/2 cup chicken broth (or water) – Creates a rich and flavorful base.
✔ 1 teaspoon cornstarch mixed with 2 tablespoons water – Thickens the sauce, giving it a luscious texture.
✔ 2 green onions, chopped – Used as a garnish for freshness and a pop of color.
Step-by-Step Cooking Instructions
1️⃣ Prepare the Ingredients
To begin, prepare the tofu. Cut it into 1-inch (2.5 cm) cubes, ensuring uniformity for even cooking. Then, fill a bowl with hot (but not boiling) water, add a pinch of salt, and gently place the tofu cubes inside. Let them soak for about 5 minutes while you prepare the rest of the ingredients. This simple trick helps firm up the tofu, preventing it from breaking apart while cooking.
Meanwhile, toast the Sichuan peppercorns in a dry pan over medium heat for 1-2 minutes until they become fragrant. Then, grind them into a fine powder using a mortar and pestle or a spice grinder. Set them aside for later.
2️⃣ Cook the Meat
Next, heat 2 tablespoons of vegetable oil in a wok or large pan over medium-high heat. Once the oil is shimmering, add the ground pork (or beef). Immediately begin stirring to break the meat apart, cooking for about 2-3 minutes until it turns light golden brown and slightly crispy. This extra step creates a delicious texture that enhances the final dish.
3️⃣ Add Aromatics and Spices
After that, lower the heat to medium, then add the minced garlic and ginger. Stir quickly for about 30 seconds, allowing them to release their fragrant oils.
Next, stir in the Doubanjiang (chili bean paste) and continue cooking for another 30 seconds to 1 minute. You’ll notice the paste turning a deep red while the oil begins to separate—this is when the flavors become bold and intense.
4️⃣ Make the Sauce
Now, it’s time to build the sauce. Pour in 1/2 cup of chicken broth (or water) and stir gently to blend it with the seasonings. Then, add soy sauce, sugar, and salt, making sure everything mixes well. At this stage, the sauce will develop its signature rich and complex flavor.
5️⃣ Add the Tofu
Carefully drain the tofu, then slide it into the pan. Be extra gentle—tofu is delicate, and stirring too vigorously can break it apart. Instead of stirring, tilt the pan slightly and use a spoon to gently ladle the sauce over the tofu.
Let everything simmer for 3-4 minutes, allowing the tofu to absorb the rich flavors while maintaining its shape. As the dish simmers, you’ll notice how the ingredients begin to meld together beautifully.
6️⃣ Thicken the Sauce
Meanwhile, in a small bowl, prepare a cornstarch slurry by mixing 1 teaspoon of cornstarch with 2 tablespoons of water. Then, slowly pour the slurry into the pan, stirring gently as the sauce thickens. Within moments, the mixture will become glossy, silky, and irresistibly rich.
7️⃣ Add the Final Touches
Now, it’s time for the finishing touch! Sprinkle the ground Sichuan peppercorns into the dish, giving it that signature tingling, numbing sensation that makes Ma Po Tofu so unique. Give everything one final stir to distribute the seasoning evenly.
