Ma-Po's Bean Curd

Ma-po tofu is one of Sichuan’s greatest gifts to the table, soft cubes of bean curd in a deeply savory, fiery sauce. The recipe itself says it best: this dish is only authentic when it tastes hot, spicy and tender all at once.

Start by blanching the tofu cubes in boiling water. This small step firms them up so they hold their shape in the sauce and rinses away any raw, beany edge.

The heat and funk come from chili nam yuey, a fermented chili bean curd that gets stir-fried with ground pork and minced ginger until the pork is browned and fragrant.

Then it all simmers in stock with soy and Chinese wine until the liquid nearly cooks away and clings to the tofu. A cornstarch paste pulls the sauce glossy, and a finish of sesame oil, black pepper and spring onion seals it. Reach for tamari to keep it gluten-free.

Chef Tips

• Blanch the tofu gently and drain it well, so it firms without falling apart when you fold it into the sauce.
• Stir-fry the pork until it is genuinely browned and a little crisp. That depth carries the whole dish.
• Simmer until the liquid almost disappears, as directed, so the sauce coats the tofu instead of pooling.

Variations

• Use the original ground beef in place of pork, as the recipe notes was traditional.
• Add doubanjiang (chili bean paste) or Sichuan peppercorns for a more classic, numbing Sichuan heat.
• Make it vegetarian by skipping the meat and leaning on mushrooms and vegetable stock.