Spicy Ma Po Tofu recipe

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Ingredients

1 (16 ounce) package soft tofu, cut into 1/3-inch cubes
1 tablespoon cornstarch
1 tablespoon water, or as needed
6 ½ 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

Nutrition Info

357.9 calories
carbohydrate: 6.3 g
cholesterol: 22.8 mg
fat: 31.4 g
fiber: 0.7 g
protein: 14.7 g
saturatedFat: 5.9 g
servingSize: -
sodium: 917.4 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

An authentically delicious Sichuan recipe for ma po tofu, with soft tofu flavored with ginger, garlic, and the secret weapon - doubanjiang paste.

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