Ma Po Tofu
Ingredients
- • 450 g firm tofu
- • 225 g ground pork
- • 30 ml vegetable oil
- • 30 g doubanjiang (spicy bean paste)
- • 4 cloves garlic
- • 15 g fresh ginger
- • 240 ml chicken broth
- • 15 ml soy sauce
- • 15 ml Shaoxing wine
- • 15 g cornstarch
- • 5 g Sichuan peppercorns
- • 15 ml chili oil
- • 3 item green onions
- • 5 ml sesame oil
Instructions
- 1
Cut tofu into 3/4-inch cubes and gently blanch in boiling water for 2 minutes. Drain and set aside.
- 2
Toast Sichuan peppercorns in a dry pan over medium heat for 2 minutes until fragrant. Grind into a powder and set aside.
- 3
Mince garlic and ginger. Chop green onions, separating white and green parts.
- 4
Heat vegetable oil in a wok or large skillet over high heat. Add ground pork and stir-fry, breaking it apart, until browned and crispy, about 3-4 minutes.
- 5
Push pork to the side of the wok. Add doubanjiang to the center and fry for 30 seconds until fragrant and oil turns red.
- 6
Add garlic, ginger, and white parts of green onions. Stir-fry for 30 seconds until aromatic.
- 7
Pour in chicken broth, soy sauce, and Shaoxing wine. Bring to a boil.
- 8
Gently add the blanched tofu cubes. Reduce heat to medium and simmer for 5 minutes, occasionally spooning sauce over tofu.
- 9
Mix cornstarch with 2 tablespoons of cold water to make a slurry. Slowly pour into the wok while gently stirring to thicken the sauce.
- 10
Drizzle with chili oil and sesame oil. Sprinkle with ground Sichuan peppercorns.
- 11
Transfer to a serving dish and garnish with green parts of green onions. Serve immediately with steamed rice.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This Sichuan classic delivers incredible depth of flavor with its signature numbing heat from the peppercorns—don't skip them! Serve over steamed rice to soak up every bit of that savory, spicy sauce, and adjust the chili oil to match your heat preference."
