Ma Po Tofu Recipe

prepare tofu

Drain the tofu and cut into 3/4- to 1-inch cubes. Optional: for firmer texture, blanch tofu in gently simmering salted water for 1 minute, then drain carefully and set aside.

Have the garlic, ginger, and sliced scallion greens ready. Reserve the white parts of scallions to use with the aromatics if desired.

Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat. Add the ground meat and break up with a spatula. Cook until browned and starting to crisp, about 3–5 minutes.

When meat is nearly cooked through, add 1 teaspoon light soy sauce and stir to combine. Push the meat to one side of the pan before continuing with aromatics.

In the cleared side of the wok (or add 1 more teaspoon oil if needed), add the doubanjiang and stir-fry briefly, about 20–30 seconds, until fragrant. Add the minced garlic and ginger and stir for another 20–30 seconds without burning.

Add Shaoxing wine to deglaze and let it sizzle for 10 seconds. Stir in chili oil and tianmianjiang/hoisin if using. Mix the sauce components (1 tsp light soy, 1 tsp dark soy, 1 tsp sugar) into the pan.

Add the hot stock (3 tablespoons) and bring to a gentle simmer so the flavors meld, about 30 seconds.

Gently slide the tofu cubes into the simmering sauce and meat mixture. Carefully spoon some sauce over the tofu but avoid stirring too vigorously to keep cubes intact. Simmer gently for 2–3 minutes to heat through and allow flavors to penetrate.

Stir the cornstarch into the 2 tablespoons cold water to form a slurry. Slowly pour the slurry into the simmering pan while gently swirling to distribute. Cook until the sauce thickens and becomes glossy, about 1 minute. If sauce becomes too thick, add 1 tablespoon hot water at a time to loosen.

Add ground white pepper and adjust saltiness with a tiny pinch of salt or additional light soy sauce to taste. Stir in sesame oil.

In a small pan, heat the 2 tablespoons neutral oil until shimmering but not smoking. Add the Sichuan peppercorns and fry briefly (about 10–15 seconds) until aromatic; remove from heat immediately to avoid bitterness. Optionally strain peppercorns out and discard or leave to infuse. Carefully pour the hot infused oil over the finished Ma Po Tofu to release aroma.

Garnish with sliced scallion greens and an additional drizzle of chili oil or chili crisp if desired. Serve immediately with steamed rice.