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Inspired by my parents’ return from a trip to Chengdu, I recently decided to make the Sichuanese classic, ma po tofu. Combining ground pork and soft tofu under a fiery chili sauce, this dish is a staple comfort food available in different variations at Chinese restaurants around the world.
Ma po tofu’s mouth-numbing delights pose a challenge for home chefs, however, namely how to prepare the dish when family members have different tolerances for spicy food. Rest assured that this tutorial produces a delicious ma po tofu, but I mainly want to focus on solving this particular family conundrum.
Ma po tofu gets its spicy character from three sources: red Sichuan peppercorns, the broad bean paste toban jiang and chili oil. Together, these three ingredients produce a tingling sensation on your lips, a sharp spicy flavor and a silky smooth texture.
Stripped of these three spicy ingredients, ma po tofu actually becomes a mild Cantonese pork and tofu dish that gets its flavor from ginger, garlic and green onions. It’s great for kids and the directions below show how you can separate a portion of your dish during cooking for the spice-intolerant.
The best way to control the recipe’s spiciness for individual tastes is by eliminating the chili oil and modulating the amounts of Sichuan peppercorns and toban jiang you use. The recipe below leans toward the “mild” end of the spectrum and you can easily double or triple the use of each ingredient to turn up the heat.
Finally, chili oil is the “extra” ingredient you need to reach Sichuan levels of heat. Including chili oil in your dish is what will impress guests, both for the spiciness it brings and the certain silky texture it adds to the sauce. Chili oil makes ma po tofu a knockout.
The key phrase while making ma po tofu at home is “spice to taste.” With knowledge of the levers at your disposal, along with a little practice, you can create a family dinner that simultaneously satisfies everyone from spice-averse kindergarteners to spice-loving world travelers.
Happily, ma po tofu is a dish you can prepare from ingredients readily available at your local Chinese market. However, there are three easy ways to punch up the quality of your recipe: 1. Use homemade chicken and meat stock; 2. Use imported Pixian Broad Bean Sauce from Sichuan province; and, 3. Use freshly-imported Sichuan peppercorns from The Mala Market.
Here’s how to make ma po tofu, step-by-step. The detailed tutorial with pictures and directions is at the bottom of the page.
Your turn! What tips can you share from your family’s recipe? Want to ask a question before you start cooking? I’d love to hear from you in the comments section below!
Ma Po Tofu Recipe
Makes: 6 Servings | Prep Time: 15 Minutes | Cook Time: 15 Minutes
Ingredients
1 1/2 pounds soft tofu, cut into 1″ cubes
1/2 pound ground pork
2 tablespoons light soy sauce
1 1/2 tablespoons Shaoxing rice wine
1/2 teaspoon roasted sesame oil
2 teaspoons Sichuan peppercorns (to taste)
1 tablespoon toban jiang (to taste)
1/4 cup chili oil (to taste)
2 tablespoons cooking oil
2 green onions, finely chopped
2 garlic cloves, finely chopped
2 teaspoons ginger, finely chopped
1 cup chicken (or chicken and meat) stock
1 1/2 teaspoons cornstarch
Directions
1. Combine the ground pork with 2 teaspoons of soy sauce, 2 teaspoons of rice wine and the sesame oil. Set aside.
2. Crush the Sichuan peppercorns into a medium-fine powder.
3. Heat 1 tablespoon of the cooking oil in a wok over high heat, then stir fry the ground pork until just browned. Remove the meat and set aside.
4. Heat the remainder of the cooking oil over high heat, then stir fry the green onions, garlic and ginger together for 15 seconds until fragrant. Add the toban jiang and combine, then repeat with the ground Sichuan peppercorns.
5. Reduce heat to medium, combine the chicken stock with the remaining soy sauce and rice wine, then add to the wok.
6. Mix the cornstarch with enough water to form a paste, then add to the wok and stir for one minute to thicken the sauce. Next, add the chili oil.
7. Return the sauce to a boil, then reduce to low and add the ground pork and tofu to the wok. Stir to combine the ingredients, then simmer for 3 minutes to allow the flavors to blend.
8. Top with additional chopped green onions and serve immediately over steamed rice.
Step-By-Step Tutorial
This recipe brings together ground pork and soft tofu under a spicy, chili-infused sauce. You should be able to find all the ingredients you need at your local Chinese market.
Ma Po Tofu gets its spicy character from three sources: red Sichuan peppercorns, the broad bean paste toban jiang and chili oil. Together, these three ingredients produce a numbing sensation on your lips, a sharp spicy flavor and a silky smooth texture.
Combine the ground pork with 2 teaspoons of soy sauce, 2 teaspoons of rice wine and the sesame oil. Set aside.
Crush the Sichuan peppercorns into a medium-fine powder. I put the peppercorns in a plastic bag and then crush them with a rolling pin.
Heat 1 tablespoon of the cooking oil in a wok over high heat, then stir fry the ground pork until just browned. Remove the meat and set aside.
Heat the remainder of the cooking oil over high heat, then stir fry the green onions, garlic and ginger together for 15 seconds until fragrant. For no spiciness in this dish, skip the steps below which include the toban jiang, Sichuan peppercorns and chili oil.
Add the toban jiang and combine. For only medium spiciness, limit the amount of toban jiang you use and skip the step below which includes the chili oil.
Next add the ground Sichuan peppercorns, which are a must for this dish. To limit the numbing sensation, simply reduce the amount of ground peppercorns you add.
Reduce heat to medium, combine the chicken stock with the remaining soy sauce and rice wine, then add to the wok.
Mix the cornstarch with enough water to form a paste, then add to the wok and stir for one minute to thicken the sauce.
Next, add the chili oil. Chili oil is the “extra” ingredient you need to maximize the dish’s spiciness and reach Sichuan levels of heat. The oil also adds a certain silkiness to the sauce.
Return the sauce to a boil, then reduce to low and add the ground pork and tofu to the wok.
Stir to combine the ingredients, then simmer for 3 minutes to allow the flavors to blend.
Top with additional chopped green onions and serve immediately over steamed rice.
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