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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.
Prepare Tofu and Slurry
Stir-fry Aromatics and Pork
Build the Sauce and Simmer
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.
This sichuan recipe takes 30 minutes to prepare and yields 4 servings. At 377.05 calories per serving with 20.16g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Thicken and Finish
Replace the ground pork with 225g of finely chopped shiitake mushrooms or a plant-based ground meat alternative. Substitute the chicken broth with vegetable broth or mushroom stock.
Reduce the amount of doubanjiang to 1.5 tablespoons and use a milder version if available. You can also reduce or omit the Sichuan peppercorn powder for less numbing heat.
Add 1 tablespoon of chili oil with sediment (like Lao Gan Ma) at the end along with the sesame oil for an extra layer of fragrance and spice.
Both tofu and pork provide high-quality protein, which is essential for muscle repair, immune function, and overall body maintenance.
Tofu is a good source of isoflavones, calcium, and manganese, which support bone health and provide antioxidant benefits.
Garlic and ginger are known for their anti-inflammatory and immune-boosting properties, adding a healthy punch to this flavorful dish.
A typical serving of this Ma Po Tofu (about 1.5 cups, without rice) contains approximately 350-450 calories, depending on the fat content of the pork and the amount of oil used.
Ma Po Tofu can be part of a healthy diet. Tofu is a great source of plant-based protein, and the dish includes aromatics like ginger and garlic which have health benefits. However, it can be high in sodium and fat due to the sauces and oil. To make it healthier, use less oil and low-sodium soy sauce and broth.
Doubanjiang is a spicy, salty paste made from fermented broad beans, soybeans, and chili peppers. It's the heart of Ma Po Tofu's flavor. While there's no perfect substitute, you could use a mix of Korean gochujang and miso paste in a pinch, though the flavor profile will be different.
Absolutely! A common vegetarian version uses finely chopped shiitake mushrooms, which provide a meaty texture and umami flavor. You can also use crumbled firm tofu or a plant-based ground meat substitute. Just be sure to use vegetable broth instead of chicken broth.
Silken tofu is the most traditional choice; it has a very delicate, custard-like texture that melts in your mouth. Soft tofu is slightly firmer and easier to handle without breaking. Both work well, so choose based on your preference for texture and ease of cooking.
Store leftover Ma Po Tofu in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat or in the microwave. Avoid high heat, which can cause the tofu to become tough.
This recipe goes great with these complete meals
