An authentic Sichuan classic, Ma Po Tofu features tender cubes of silken tofu and minced pork enveloped in a vibrant, spicy, and numbing sauce. This iconic dish balances the 'ma' (numbing) from Sichuan peppercorns and the 'la' (spicy) from chili bean paste, creating a deeply savory and unforgettable culinary experience.
Prep15 min
Cook15 min
Servings4
Serving size: 1 serving
377cal
20gprotein
11gcarbs
29g
Ingredients
450 g soft tofu (or silken tofu, cut into 1-inch cubes)
225 g ground pork (preferably with 20% fat)
3 tbsp canola oil (or other neutral, high-smoke point oil)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Perfectly spiced Ma Po Tofu with fluffy rice - a protein-packed, gut-friendly comfort food!
This chinese_american dish is perfect for dinner. With 639.4300000000001 calories and 25.09g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tbsp
shaoxing wine
(or dry sherry)
1 tbsp light soy sauce
240 ml chicken broth (or vegetable broth)
1 tsp granulated sugar (to balance flavors)
1 tsp sichuan peppercorn powder (freshly ground is best, adjust to taste)
1 tbsp cornstarch
2 tbsp water (for cornstarch slurry)
1 tsp toasted sesame oil (for aroma)
0.5 tsp salt (for blanching tofu)
Instructions
1
Prepare Tofu and Slurry
Bring a medium pot of water to a boil. Add 1/2 tsp of salt, then gently slide in the tofu cubes. Simmer for 2 minutes. This seasons the tofu and helps it firm up. Carefully drain using a slotted spoon and set aside.
In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water until smooth to create a slurry. Set aside for later.
2
Stir-fry Aromatics and Pork
Heat the canola oil in a wok or large skillet over medium-high heat until it shimmers.
Add the ground pork and stir-fry, breaking it up with a spatula, until it's browned and slightly crispy, about 4-5 minutes.
Reduce heat to medium-low. Push the pork to one side. Add the doubanjiang to the clear space and fry for 1-2 minutes, stirring constantly, until the oil turns a deep red and becomes fragrant. This step is crucial for flavor.
Add the fermented black beans, minced garlic, ginger, and the white parts of the scallions. Stir everything together with the pork and cook for another minute until aromatic.
3
Build the Sauce and Simmer
Pour in the Shaoxing wine to deglaze the wok, scraping up any flavorful bits from the bottom.
Add the chicken broth, light soy sauce, and sugar. Stir to combine and bring the sauce to a gentle simmer.
Carefully slide the blanched tofu into the wok. Use the back of your spatula to gently push the tofu into the sauce, avoiding vigorous stirring to prevent it from breaking. Let it simmer for 3-5 minutes, allowing the tofu to absorb the flavors.
4
Thicken and Finish
Give the cornstarch slurry a quick re-stir. While gently stirring the sauce, slowly pour in the slurry in three parts, pausing between each addition to allow the sauce to thicken. Stop when it reaches a gravy-like consistency that coats the tofu.
Turn off the heat. Gently stir in the toasted sesame oil and the Sichuan peppercorn powder.
Transfer to a serving bowl, garnish with the green parts of the scallions, and serve immediately with steamed white rice.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
