Ma Po Tofu

Ma Po Tofu is a classic Sichuan dish celebrated for its bold flavors and spicy kick. Featuring soft tofu simmered in a savory sauce, this dish combines fermented black beans, garlic, ginger, Sichuan peppercorns, and minced pork for a unique taste experience. The interplay of heat, spice, and umami makes it a favorite among enthusiasts of spicy food. Enjoy it as a main course or a side dish. This recipe highlights its authentic and delicious appeal, offering a delightful culinary journey into Sichuan cuisine’s vibrant flavors and textures.

Ingredients

• 1 block firm tofu, cubed
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 1/4 lb ground pork
• 2 tbsp fermented black beans, rinsed and mashed
• 1 tbsp chili bean paste
• 1/2 cup chicken broth
• 1 tsp soy sauce
• 1/2 tsp sesame oil
• 1/2 tsp sugar
• 1 tbsp cornstarch mixed with 2 tbsp water
• 2 tbsp green onions, chopped
• 1 tsp sichuan peppercorns, toasted and ground

Instructions

1. Heat the vegetable oil in a wok over medium heat until shimmering.
2. Add minced garlic and ginger, stir-fry for about 30 seconds until fragrant.
3. Add the ground pork, and cook until browned, breaking it apart with a spatula.
4. Mix in the mashed fermented black beans and chili bean paste, stirring for another minute.
5. Pour in the chicken broth, soy sauce, sesame oil, and sugar, stirring to combine.
6. Gently add the cubed tofu, then simmer for 5 minutes to absorb flavors.
7. Stir in the cornstarch and water mixture, and cook until the sauce thickens.
8. Remove from heat and garnish with chopped green onions and toasted Sichuan peppercorns.
9. Serve immediately with steamed rice.

Keywords: Spicy, Tofu, Asian, Pork, Savory

Spice Rack: Sichuan Peppercorns, Chili Bean Paste, Soy Sauce

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