Ma Po Tofu

Story behind the dish

In the bustling kitchens of Sichuan, Ma Po Tofu has long been a beloved comfort food that combines bold flavors with a silky, delicate texture. Legend has it that this fiery dish was named after a humble grandmother, “Ma Po,” who perfected her recipe in Chengdu, blending fragrant spices with smooth tofu to delight her family. Today, this iconic dish has traveled globally, cherished for its spicy richness and layers of aromatic ingredients.

Making Ma Po Tofu at home is a wonderful way to bring a piece of Sichuan’s fiery spirit into your own kitchen. The process highlights the wonderful contrast of soft tofu with savory minced beef, all coated in a flavorful, spicy broth. It’s a vibrant, satisfying dish perfect for warming up chilly evenings or impressing guests with your culinary prowess.

Ingredients

• 1 lb (16 oz) tofu, cut into 2 cm (about ¾ inch) cubes
• 3.5 oz (100 g) minced beef
• ½ tablespoon sesame seed oil
• 1½ teaspoons Doubanjiang (fermented chili bean paste)
• ½ teaspoon fermented black beans
• 1 tablespoon crushed pepper flakes (to taste)
• ½ teaspoon salt (or to taste)
• ½ teaspoon Sichuan peppercorns, ground
• 1 tablespoon soy sauce
• 13.5 fl oz (400 ml) water
• 2 tablespoons olive oil
• 2 scallions, chopped
• 4 spring onions (green parts), sliced
• 2 cloves garlic, chopped
• 4 slices fresh ginger
• 2½ tablespoons water
• 1 tablespoon cornstarch

Step-by-step

1. In a bowl, season the minced beef with a pinch of salt and ½ tablespoon sesame seed oil. Mix thoroughly and set aside.
2. Mix 1 tablespoon of cornstarch with 2½ tablespoons of water in a small bowl to create a smooth slurry, known as water starch.
3. Bring a large pot of water to a boil, add a pinch of salt, then gently slide in the tofu cubes. Cook for 1 minute, then remove and drain.
4. Heat about 2 tablespoons of oil in a wok over medium heat. Fry the seasoned minced beef until crispy, then transfer it out and leave the oil in the wok.
5. In the same wok, cook Doubanjiang over low heat for 1 minute to release its aroma. Add garlic, chopped scallion white parts, ginger slices, and fermented black beans. Cook for another 30 seconds, until fragrant. Stir in the pepper flakes.
6. Pour in the water and bring the mixture to a boil over high heat. Gently slide in the tofu cubes. Add soy sauce and cooked beef. Reduce heat to simmer and cook for 6-8 minutes. Add the chopped green parts of the spring onions.
7. Stir the water starch until smooth. Slowly pour half of the slurry into the simmering dish; simmer for about 30 seconds, then add the remaining half. Taste and adjust salt if needed. If you prefer milder heat, add a small pinch of sugar to balance the spiciness.
8. Continue simmering until most of the sauce thickens and coats the tofu and beef evenly. When nearly done, sprinkle with ground Sichuan peppercorns and additional chopped spring onions if desired.
9. Serve immediately, ideally paired with steamed jasmine rice.

Chef’s tips & serving ideas

• For an extra layer of aroma, try adding a splash of Shaoxing wine during the cooking process.
• Garnish with chopped cilantro or a dash of chili oil for extra flavor and color.

Closing thoughts

From the first spicy bite to the lingering warmth on your tongue, Ma Po Tofu promises a hearty, fiery experience that celebrates Sichuan’s legendary spice culture. Whether you’re cooking for friends or enjoying a quiet dinner, this dish is sure to bring joy and a touch of culinary adventure to any table. Embrace the bold flavors and enjoy every delicious spoonful!