Ma-po Tofu (spicy) Recipe
Make Ma-po Tofu (spicy) Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tofu and dredge
Sauce base
Aromatics and garnish
Method
Prep and fry tofu
- 1
Prepare tofu
Drain and press the firm tofu for 10-15 minutes to remove excess moisture. Cut into 3/4-inch to 1-inch cubes.
- 2
Coat and fry
Toss tofu cubes in rice flour until lightly coated. Heat the neutral oil in a large nonstick skillet over medium-high heat. Fry tofu in batches until crisp and golden on all sides, about 3-4 minutes per batch. Transfer to paper towels to drain.
Make sauce and slurry
- 3
Make the sauce base
In a small bowl whisk together doubanjiang, soy sauce, rice vinegar, sugar, and 1/2 cup stock.
- 4
Prepare slurry
In a separate small bowl, combine cornstarch with 2 tablespoons water to form a smooth slurry.
- 5
Thicken the sauce
Pour the sauce base into the pan and stir in the slurry. Simmer until the sauce is glossy and thick enough to coat a spoon, about 1-2 minutes.
Finish and serve
- 6
Aromatics
In the same pan used for frying, add minced garlic, minced ginger, and ground Sichuan pepper. Sauté briefly until fragrant, about 15-30 seconds.
- 7
Combine tofu with sauce
Add the fried tofu to the sauce and gently toss to coat. Simmer 1-2 minutes to let flavors meld.
- 8
Finish and serve
Drizzle with sesame oil and scatter sliced scallions. Serve immediately with steamed rice.