Ma Po Tofu Recipe

Drain the tofu and cut into 1-inch cubes. Briefly blanch in lightly salted boiling water for 1 minute to firm up, then drain and set aside. This reduces breakage when stirring.

Mix cornstarch and 1 tablespoon water to make a slurry; set aside. Combine chicken stock, light soy, Shaoxing wine, dark soy (if using), and sugar in a small bowl; set aside.

If using whole Sichuan peppercorns, lightly toast them in a dry pan until fragrant about 30 seconds, then crush lightly with a mortar and pestle or spice grinder. Keep about 1/2 tsp crushed for cooking and reserve the rest for garnish or oil.

Heat oil and infuse

Heat a wok or large skillet over medium-high heat. Add vegetable oil. When hot, add toasted/crushed Sichuan peppercorns and dried chilies and fry briefly (10–15 seconds) until fragrant but not burned to infuse the oil. Remove and discard whole peppercorns and chilies if preferred or leave small bits for texture.

Add minced garlic and ginger and stir-fry 10–15 seconds until aromatic. Add ground pork and break it up with a spatula. Cook until pork is browned and beginning to crisp in places, about 4–6 minutes.

Stir in doubanjiang and fermented black beans; cook and stir 30–45 seconds to release their aroma and deepen the oil’s color. This step builds the characteristic spicy, savory base.

Pour the prepared stock-sauce mixture into the wok. Bring to a simmer, scraping up any browned bits. Gently add the tofu cubes, spooning sauce over them to coat. Simmer gently (avoid vigorous boiling) for 3–4 minutes so tofu absorbs flavor.

Stir the cornstarch slurry again and slowly drizzle into the simmering sauce while gently stirring to thicken. Cook another 1–2 minutes until the sauce is glossy and slightly thickened, coating the tofu.

Taste and adjust seasoning: add additional soy or a pinch of salt if needed. Stir in sesame oil, Sichuan pepper oil (if using), and chili oil to finish. Fold in sliced green parts of scallions, reserving some for garnish.

Transfer Ma Po Tofu to a shallow serving bowl. Sprinkle with remaining crushed Sichuan peppercorns and extra scallions. Serve hot with steamed rice.