Ma Po Tofu Recipe

Cut the block of tofu into 3/4–1 inch cubes. To reduce breakage, bring a pot of lightly salted water to a gentle simmer, slide the tofu in for 1 minute, then carefully drain and set aside. Alternatively, use the tofu directly if you prefer no poaching.

Measure and set out all sauce ingredients (doubanjiang, soy sauces, Shaoxing wine, sugar, chili oil, sesame oil) in a small bowl so they're ready to add.

Crush the whole Sichuan peppercorns lightly with a mortar and pestle or spice grinder until aromatic but not powdery; reserve half for frying and half for finishing (or grind all for finishing if you prefer).

Heat oil and bloom peppercorns

In a medium skillet or wok over medium heat, add 2 tbsp vegetable oil. Add the whole crushed Sichuan peppercorns and cook 30–45 seconds until fragrant (do not burn). Remove and discard peppercorns if you want a milder texture, or leave them in for additional flavor.

Raise heat to medium-high. Add the ground pork and break it up with a spatula. Cook until mostly browned and starting to crisp, about 4–5 minutes.

Add the minced garlic, minced ginger, and the white parts of the scallions. Stir-fry 45–60 seconds until aromatic but not browned.

Stir in the doubanjiang and cook 30–60 seconds, allowing the paste to fry and bloom in the fat so its oils release and deepen the flavor.

Add the Shaoxing wine to deglaze the pan, scraping any browned bits from the bottom. Cook 30 seconds to evaporate alcohol.

Pour in the 1 cup of chicken or vegetable broth and add light soy sauce, dark soy sauce, tianmianjiang (if using), and sugar. Stir to combine and bring to a gentle simmer.

Gently slide the tofu cubes into the sauce, spooning some sauce over the top to submerge. Reduce heat to medium-low and simmer gently for 4–6 minutes so the tofu absorbs flavor. Avoid vigorous boiling which can break the tofu.

Mix the cornstarch with 2 tbsp cold water to make a slurry, stirring until smooth. Gradually drizzle the slurry into the simmering sauce while gently stirring (or tilting the pan) until the sauce thickens to a glossy, slightly viscous consistency, about 1 minute.

Stir in 1 tsp chili oil, 1 tsp sesame oil, and 1/2 tsp salt (adjust to taste). Gently cook 30 seconds more so flavors meld. If the sauce becomes too thick, thin with up to 2 tbsp water or broth.

Sprinkle ground Sichuan pepper and white pepper evenly over the dish, then drizzle the 1/2 tsp toasted sesame oil on top. Fold gently to avoid breaking tofu.

Transfer the Ma Po Tofu to a shallow serving bowl. Scatter the thinly sliced scallion greens on top and, if desired, add an extra drizzle of chili oil for heat and red color.

Serve immediately with steamed rice (approx. 1 cup rice per person) so diners can spoon sauce and tofu over rice.