Spicy Ma Po Tofu Recipe

Spicy Ma Po Tofu is a classic Sichuan dish known for its fiery, bold flavors and silky, soft tofu. This iconic dish has been a staple of Sichuan cuisine for centuries, and it has gained popularity all over the world for its incredible depth of flavors and satisfying spiciness.

Originating from the Sichuan province in China, Spicy Ma Po Tofu is named after the pockmarked (ma po) old lady who created the dish. The dish is characterized by its aromatic and spicy sauce that features Sichu...

Ingredients

1 (16 ounce) package soft tofu, cut into 1/3-inch cubes
1 tablespoon cornstarch
1 tablespoon water, or as needed
6 ½ tablespoons vegetable oil
2 spring onions, roughly chopped
1 (3/4 inch thick) slice fresh ginger, chopped
2 teaspoons Sichuan peppercorns
1 clove garlic, minced
5 ounces ground pork
1 tablespoon doubanjiang (spicy broad bean paste)
2 teaspoons rice wine
1 teaspoon soy sauce
1 teaspoon salt, or to taste

Information

Prep Time: 15 mins
Cook Time: 9 mins
Additional Time: 1 mins
Total Time: 25 mins
Servings: 4
Yield: 4 servings

Place tofu in a bowl and cover with boiling water. Let sit for 1 minute; drain.

Mix water and cornstarch together in a bowl to make a runny paste.

Heat oil in a wok or large skillet over medium heat. Cook and stir spring onions, ginger, peppercorns, and garlic until fragrant, about 1 minute. Stir in ground pork, doubanjiang paste, rice wine, and soy sauce; cook, stirring frequently, until pork is browned, about 5 minutes.

Stir drained tofu into the wok or skillet. Cook and stir until coated with sauce, about 2 minutes. Season with salt. Pour in cornstarch paste and mix well until sauce thickens, about 1 minute.

Nutrition

358 cal.

Total Fat: 31g
Saturated Fat: 6g
Cholesterol: 23mg
Sodium: 917mg
Total Carbohydrate: 6g
Dietary Fiber: 1g
Total Sugars: 2g
Protein: 15g
Vitamin C: 2mg
Calcium: 141mg
Iron: 2mg
Potassium: 265mg

How to Make Spicy Ma Po Tofu - A Step-by-Step Guide

Ingredients

Information

Nutrition

358 cal.

Categories