Spicy Ma Po Tofu Recipe

Spicy Ma Po Tofu Recipe

  • 1 (16 ounce) package soft tofu, cut into 1/3-inch cubes
  • 1 tablespoon cornstarch
  • 1 tablespoon water, or as needed
  • 6 1/2 tablespoons vegetable oil
  • 2 spring onions, roughly chopped
  • 1 (3/4 inch thick) slice fresh ginger, chopped
  • 2 teaspoons Sichuan peppercorns
  • 1 clove garlic, minced
  • 5 ounces ground pork
  • 1 tablespoon doubanjiang (spicy broad bean paste)
  • 2 teaspoons rice wine
  • 1 teaspoon soy sauce
  • 1 teaspoon salt, or to taste
  1. Place tofu in a bowl and cover with boiling water. Let sit for 1 minute; drain.
  2. Mix water and cornstarch together in a bowl to make a runny paste.
  3. Heat oil in a wok or large skillet over medium heat. Cook and stir spring onions, ginger, peppercorns, and garlic until fragrant, about 1 minute. Stir in ground pork, doubanjiang paste, rice wine, and soy sauce; cook, stirring frequently, until pork is browned, about 5 minutes.
  4. Stir drained tofu into the wok or skillet. Cook and stir until coated with sauce, about 2 minutes. Season with salt. Pour in cornstarch paste and mix well until sauce thickens, about 1 minute.
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