Ma Po Tofu Recipe

Drain tofu well. Cut tofu into 1/2- to 3/4-inch cubes. Optionally blanch the tofu in gently simmering salted water for 1–2 minutes to firm it and remove excess bean flavor, then drain carefully and set aside.

Toast Sichuan peppercorns in a dry skillet over medium heat for about 1–2 minutes until fragrant. Remove and grind to a coarse powder; reserve whole peppercorns if preferred for infusing oil.

Separate scallion whites and greens. Finely mince ginger and garlic. Break dried chiles into pieces and remove seeds if you prefer less heat.

In a wok or large skillet, heat 2 tbs vegetable oil over medium-high heat until shimmering. Add the toasted whole Sichuan peppercorns and broken dried chiles and fry briefly (15–30 seconds) to flavor the oil, being careful not to burn the chiles. Remove and discard peppercorns if you prefer only powdered finish; leave chiles if you like extra heat.

Add the ground pork, breaking it up with a spatula. Cook until the pork is mostly browned and starting to crisp at the edges, about 4–6 minutes. Add the white parts of scallions, minced ginger, and minced garlic; stir-fry until aromatic, about 30–45 seconds.

Push the pork to one side of the wok. Add doubanjiang and sweet bean paste to the oil and fry for 20–30 seconds, stirring, until the paste releases oil and becomes fragrant. This step deepens the flavor.

Stir the cooked pork together with the spicy paste. Add Shaoxing wine and cook off for 10 seconds. Mix light soy, dark soy, stock, water, and sugar in a small bowl then pour into the wok, stirring to combine.

Carefully add the tofu cubes, gently nestling them into the sauce so they absorb flavor without breaking. Bring to a gentle simmer, then reduce heat to medium-low and cook uncovered for 3–4 minutes so tofu heats through and takes on the sauce flavor.

Mix cornstarch with a small amount of cold water to make a slurry (about 1 tbs). Gently stir the slurry into the simmering sauce to thicken slightly, taking care not to break the tofu. Cook for another 1 minute until the sauce is glossy and coats the tofu.

Turn off the heat. Drizzle sesame oil and chili oil over the dish. Sprinkle the ground Sichuan pepper and adjust salt to taste (start with 1/4 tsp and add as needed). Toss gently to distribute flavors.

Garnish with the green parts of the scallions. Serve the Ma Po Tofu immediately over steamed rice. Offer additional chili oil or toasted ground Sichuan pepper at the table for extra heat and numbing spice.