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Ma Po Tofu
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Recipe

17 INGREDIENTS • 18 STEPS • 30MINS

Ma Po Tofu

5.0
2 ratings
Ma Po Tofu is a popular dish from China’s sichuan province. There are seven characteristics of this dish, they are: numbing, spicy, aromatic, hot in temperate, soft and tender, fresh and flakey.
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Ma Po Tofu
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The Art of Cooking
Cooking is Science. Cooking is an Art form. Cooking is about making ordinary ingredients into extraordinary dish. Cooking is what I am passionate about.
Ma Po Tofu is a popular dish from China’s sichuan province. There are seven characteristics of this dish, they are: numbing, spicy, aromatic, hot in temperate, soft and tender, fresh and flakey.
30MINS
Total Time
$3.22
Cost Per Serving
Ingredients
Servings
2
US / Metric
Fermented Black Beans
2 Tbsp
Fermented Black Beans
Chili Bean Sauce
2 1/2 Tbsp
Chili Bean Sauce
Sichuan Peppercorn Oil
1 tsp
Sichuan Peppercorn Oil
Sichuan Peppercorns
1 tsp
Sichuan Peppercorns
Chili Powder
1 Tbsp
Chili Powder
or Red Pepper Powder
Fresh Ginger
1/2 Tbsp
Garlic
5 cloves
Scallion
3 stalks
Scallions
Soy Sauce
1 tsp
Sesame Oil
1 tsp
Sesame Oil
Chicken Broth
1 cup
Chicken Broth
or Vegetable Stock or Water
Salt
1 tsp
Potato Starch
1 tsp
Potato Starch
Water
1 tsp
Water
Nutrition Per Serving
VIEW ALL
Calories
426
Fat
23.0 g
Protein
25.5 g
Carbs
24.7 g
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Ma Po Tofu
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The Art of Cooking
Cooking is Science. Cooking is an Art form. Cooking is about making ordinary ingredients into extraordinary dish. Cooking is what I am passionate about.
Cooking InstructionsHide images
step 1
First, make the Sichuan peppercorn oil by toasting Sichuan Peppercorns (1 tsp) for about two minutes on low heat.
step 1 First, make the Sichuan peppercorn oil by toasting Sichuan Peppercorns (1 tsp) for about two minutes on low heat.
step 2
Crush the sichuan peppercorns into a powder and set it aside, they can be used later for garnish or other dishes.
step 2 Crush the sichuan peppercorns into a powder and set it aside, they can be used later for garnish or other dishes.
step 3
Add oil to the pan and sauté the peppercorns for about one to two minutes. Strain the oil into a separate dish to use later.
step 3 Add oil to the pan and sauté the peppercorns for about one to two minutes. Strain the oil into a separate dish to use later.
step 4
Mince the Garlic (5 cloves) and the Fresh Ginger (1/2 Tbsp).
step 4 Mince the Garlic (5 cloves) and the Fresh Ginger (1/2 Tbsp).
step 5
Slice the Scallions (3 stalks), keep the white and green parts separate.
step 5 Slice the Scallions (3 stalks), keep the white and green parts separate.
step 6
Chop up the Fermented Black Beans (2 Tbsp).
step 6 Chop up the Fermented Black Beans (2 Tbsp).
step 7
Run your knife through the Chili Bean Sauce (2 1/2 Tbsp) several times.
step 7 Run your knife through the Chili Bean Sauce (2 1/2 Tbsp) several times.
step 8
Cut Silken Tofu (1.3 lb) into blocks.
step 8 Cut Silken Tofu (1.3 lb) into blocks.
step 9
Bring a pot of water and Salt (1 tsp) to a boil. Add tofu and boil for about a minute or two. Then remove the tofu.
step 9 Bring a pot of water and Salt (1 tsp) to a boil. Add tofu and boil for about a minute or two. Then remove the tofu.
step 10
Heat your wok and add some oil. Add Ground Pork (3.5 oz) and cook just until it turns color.
step 10 Heat your wok and add some oil. Add Ground Pork (3.5 oz) and cook just until it turns color.
step 11
Add the white part of the spring onion.
step 11 Add the white part of the spring onion.
step 12
Turn your heat down to avoid burning, and add the garlic. Sauté for 10-15 seconds, then add the meat back into the mix.
step 12 Turn your heat down to avoid burning, and add the garlic. Sauté for 10-15 seconds, then add the meat back into the mix.
step 13
Add the chopped fermented black beans, dou ban jiang and Chicken Broth (1 cup). Stir completely, the sauce should turn very red.
step 13 Add the chopped fermented black beans, dou ban jiang and Chicken Broth (1 cup). Stir completely, the sauce should turn very red.
step 14
Add in Chili Powder (1 Tbsp), and Sichuan Peppercorn Oil (1 tsp).
step 14 Add in Chili Powder (1 Tbsp), and Sichuan Peppercorn Oil (1 tsp).
step 15
Add silken tofu and turn the heat to medium. Pour the sauce over the tofu, don't stir. Use a ladle in a forward motion to push the tofu around. Cook for two to three minutes.
step 15 Add silken tofu and turn the heat to medium. Pour the sauce over the tofu, don't stir. Use a ladle in a forward motion to push the tofu around. Cook for two to three minutes.
step 16
Add Soy Sauce (1 tsp) and white Granulated Sugar (1/2 Tbsp).
step 16 Add Soy Sauce (1 tsp) and white Granulated Sugar (1/2 Tbsp).
step 17
In a separate bowl, mix Water (1 tsp) and Potato Starch (1 tsp) together until liquified.
step 17 In a separate bowl, mix Water (1 tsp) and Potato Starch (1 tsp) together until liquified.
step 18
Pour the water and potato starch mixture into the dish and add Sesame Oil (1 tsp). Plate your finished dish and garnish with the left over chrushed sichuan peppercorns, and the green part of the spring onion.
step 18 Pour the water and potato starch mixture into the dish and add Sesame Oil (1 tsp). Plate your finished dish and garnish with the left over chrushed sichuan peppercorns, and the green part of the spring onion.
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Tags
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Dairy-Free
Comfort Food
Shellfish-Free
Chinese
Tofu & Tempeh
Side Dish
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