Ma Po Tofu
This classic Sichuan dish features silky soft tofu simmered in a rich, spicy, and savory sauce. Minced beef adds depth, while fermented bean paste and chili create its signature fiery flavor. It's a comforting and robust meal, perfect served over steamed rice.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 313 kcal
Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gfirm tofu, cut into 2cm cubes
- 200 gground beef, minced
- 1 tbspsichuan peppercorns, toasted and ground
- 2 tbspbroad bean paste
- 1 tbspfermented black beans, rinsed and chopped
- 3 clovegarlic, minced
- 1 tbspginger, minced
- 1 tspchili flakes(optional)
- 250 mlchicken broth
- 1 tbspsoy sauce
- 2 tbspcanola oil
slurry
- 1 tbspcornstarch
- 2 tbspwater
garnish
- 2 pcsscallion, sliced
Equipment
wok · slotted spoon · large pot · whisk · small bowl
The method
Step by step
- 1
Bring a pot of water to a boil, then add the tofu cubes and blanch for 2 minutes; this helps firm them up and removes excess moisture. Gently remove the tofu with a slotted spoon and set aside.
About 5 min
- 2
Heat canola oil in a large wok or deep skillet over medium-high heat.
About 1 min
- 3
Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
About 7 min
- 4
Push the beef to one side of the wok. Add the broad bean paste, fermented black beans, garlic, ginger, and chili flakes (if using) to the other side.
- 5
Stir-fry the aromatics for 1-2 minutes until fragrant, then mix them with the beef.
About 2 min
- 6
Pour in the chicken broth and soy sauce, stirring to combine everything.
About 1 min
- 7
Gently add the blanched tofu to the sauce, ensuring it's submerged. Bring the mixture to a simmer and cook for 5-7 minutes to allow the flavors to meld.
About 7 min
Cook’s note: Be careful not to stir too vigorously to avoid breaking the tofu.
- 8
In a small bowl, whisk together the cornstarch and water to create a slurry.
About 1 min
- 9
Slowly pour the cornstarch slurry into the simmering tofu, stirring constantly until the sauce thickens to your desired consistency.
About 2 min
Cook’s note: Add the slurry gradually; you might not need all of it.
- 10
Remove from heat and stir in the ground Sichuan peppercorns.
About 1 min
- 11
Serve immediately, garnished with sliced scallions.
Cook’s note: Best served with steamed white rice.
Per serving
Nutrition
- Calories
- 312.5kcal
- Protein
- 19.9g
- Carbs
- 7g
- Fat
- 23.8g
- Fibre
- 0.9g
- Sugar
- 1.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover Ma Po Tofu in an airtight container in the refrigerator.
Gently reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce is too thick.
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