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Ma Po Tofu

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Submitted by staceyi

Mapo tofu stir-fries marinated ground pork with hot bean paste, ginger, garlic, and chiles, then simmers cubed tofu in the spicy sauce. Authentic Sichuan classic ready in under an hour.

YIELD

4 servings

PREP

15 min

COOK

10 min

READY

55 min

Sichuan’s most famous tofu dish, mapo doufu, gets its character from doubanjiang (fermented hot bean paste) and a quick wok sear that crisps the pork before the tofu joins. The marinated pork step is what separates good versions from great: 30 minutes in soy sauce, rice wine, garlic, ginger, and scallion whites lets the meat absorb seasoning before it ever hits the heat.

When you stir-fry the marinated pork, look for a deeply browned, almost crusty texture. That fond is where the Maillard depth lives. Then the bean paste and crushed chiles go in to coat the meat and bloom in the hot oil, releasing the salty-funky-spicy aromatics that define the dish.

Use soft or silken tofu for the most authentic mapo. Firm tofu works in a pinch but lacks that custardy, almost trembling texture against the chunky meat sauce.

A cornstarch slurry at the end binds the broth into a glossy, cling-to-everything sauce. Drizzle of sesame oil off heat is the finishing perfume.

Pro Tips

  • Get the wok properly smoking before the oil goes in. Authentic stir-fry needs that wok hei char that home stoves often skip.
  • Stir the tofu gently with the back of a wooden spoon. Aggressive stirring breaks up the cubes and you lose visual structure.
  • Add the cornstarch slurry slowly while stirring. Dumping it in creates clumps; gradual addition gives a smooth glossy sauce.
  • Top with a generous shake of ground Sichuan peppercorn for the signature numbing tingle (málà).

Variations

  • Use ground beef or even crumbled tempeh for a different protein.
  • Add Sichuan peppercorn directly to the bean paste step for stronger numbing heat.
  • Serve over jasmine rice or with steamed Chinese greens like baby bok choy on the side.

Ingredients

¼ 113.4
POUND G GROUND PORK
1 15
TABLESPOON ML RICE WINE
1 5
TEASPOON ML GARLIC
chopped
1 5
TEASPOON ML GINGER
chopped
1 15
TABLESPOON ML SCALLIONS, SPRING OR GREEN ONIONS
white part only, chopped
2 30
TABLESPOONS ML HOT BEAN SAUCE *
1 5
TEASPOON ML HOT CHILI PEPPER
crushed
1 237
CUP ML CHICKEN BROTH
2 2
PACKAGES PACKAGES TOFU
cubed *
½ 118
CUP ML GREEN PEAS
frozen
1 1
CAN CAN ENOKI MUSHROOM
drained *
1 15
TABLESPOON ML CORNSTARCH
1 15
TABLESPOON ML WATER
1
X SESAME OIL
to taste *

Directions

In a small bowl, combine the pork, soy sauce, rice wine, garlic, ginger and green onions. Mix well.

Put in the refrigerator and marinate for at least 30 minutes.

Heat the wok over high heat. Put in about 2 tablespoons oil.

When smoking, add the pork and stir quickly.

When no longer pink, add the hot bean paste and crushed chili peppers.

Stir.

Add the chicken broth and tofu. Bring to a boil.

Add the peas and mushrooms.

Mix the cornstarch with water.

Add to the wok and stir gently until thickened.

Drizzle with sesame oil and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 114g (4.0 oz)
Amount per Serving
Calories 125 48% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 28mg 9%
Sodium 373mg 16%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 19g
Vitamin A 5% Vitamin C 4%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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