Ma Po Tofu is a classic dish from Sichuan cuisine, beloved for its bold, piquant flavors. It features soft cubes of tofu drenched in a fiery, aromatic sauce made with fermented bean paste, ground pork, and the distinctive tingle of Sichuan peppercorns. Despite its heat, the dish has a comforting quality, with the tofu’s creaminess balancing the spice. Ma Po Tofu is not only a staple in Sichuan households but has also won the hearts of spicy food aficionados worldwide.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
- 14 oz block of soft tofu, cut into cubes
- 1/4 lb ground pork
- 4 tbsp vegetable oil
- 2 tbsp Sichuan bean paste (doubanjiang)
- 1 tbsp fermented black beans (douchi), rinsed and mashed
- 2 garlic cloves, minced
- 1 tsp ginger, minced
- 1 tbsp Sichuan peppercorns
- 1 cup chicken stock
- 2 tsp soy sauce
- 1 tsp cornstarch mixed with 2 tsp water
- Chopped green onions for garnish
Instructions:
- Heat oil; sauté peppercorns, ginger, garlic, bean paste, and black beans.
- Add ground pork; cook until browned.
- Pour in chicken stock and soy sauce; bring to a simmer.
- Gently add tofu; let simmer for 5 minutes.
- Stir in cornstarch mixture; cook until sauce thickens.
- Garnish with green onions.
Ma Po Tofu is a celebration of Sichuan cooking’s complexity, a must-try for those who enjoy the spicier side of life.
The dish’s history dates back to the 19th century and is named after the smallpox-scarred wife (Ma) of a tofu shop owner (Po) in Chengdu, Sichuan. It was here that she invented this dish, which quickly became a culinary sensation.