Dinely

Login

Ma Po Tofu

A fiery, savory Sichuan classic of silky tofu and crispy minced beef in a bold, umami-spicy sauce—perfect over steamed rice.

Servings
4
Difficulty
Easy
Sign in to rate this recipe!
Ma Po Tofu

Ingredients

main

  • 450 g tofu
  • 100 g minced beef
  • 0.5 tbsp sesame oil
  • 1.5 tsp doubanjiang
  • 0.5 tsp fermented black beans
  • 1 tbsp ground pepper
  • 0.5 tsp salt
  • 0.5 tsp Sichuan pepper
  • 1 tbsp soy sauce
  • 400 ml water
  • 2 tbsp olive oil
  • 2 pcs scallions (white, chopped)
  • 4 pcs spring onions (greens)
  • 2 pcs garlic (cloves, chopped)
  • 4 pcs ginger (sliced)
  • 2.5 tbsp water (for slurry)
  • 1 tbsp cornstarch

Directions

  • Add a small pinch of salt and 0.5 tbsp sesame oil to minced beef, mix and set aside.
  • Mix 1 tbsp cornstarch with 2.5 tbsp water to make a slurry.
  • Cut tofu into ~2 cm cubes. Bring a large pot of water to a boil with a pinch of salt, add tofu and cook 1 minute, then drain.
  • Heat about 2 tbsp oil in a wok, fry minced beef until crispy, then remove beef and leave oil.
  • Fry doubanjiang over low heat 1 minute, add chopped garlic, scallion white, sliced ginger and fermented black beans and cook 30 seconds until aromatic, then add ground pepper.
  • Add 400 ml water, bring to boil over high heat, gently slide in tofu, add 1 tbsp soy sauce and the cooked beef, reduce heat and simmer 6–8 minutes, then add chopped spring onion greens.
  • Stir the cornstarch slurry and gradually pour half into the simmering pot, wait ~30 seconds then pour the rest to thicken; taste and add pinch of salt or a little sugar if too spicy.
  • When sauce mostly clings to tofu, sprinkle Sichuan pepper powder to taste and additional chopped spring onion greens if desired, then serve immediately with steamed rice.