Spicy Ma Po Tofu

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

• Preparation Time: 15 mins
• Cooking Time: 9 mins
• Total Time: 24 mins
• Calories: 358 Calories

Ingredients

• 1 tablespoon cornstarch
• 1 clove garlic, minced
• 1 teaspoon salt, or to taste
• 1 teaspoon soy sauce
• 1 tablespoon water, or as needed
• 2 teaspoons rice wine
• 1 (16 ounce) package soft tofu, cut into 1/3-inch cubes
• 6 ½ tablespoons vegetable oil
• 2 spring onions, roughly chopped
• 1 (3/4 inch thick) slice fresh ginger, chopped
• 2 teaspoons Sichuan peppercorns
• 5 ounces ground pork
• 1 tablespoon doubanjiang (spicy broad bean paste)

Recipe Instructions

Step 1

Place tofu in a bowl and cover with boiling water. Let sit for 1 minute; drain.

Step 2

Mix water and cornstarch together in a bowl to make a runny paste.

Step 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.

Step 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.