New this month
Get the Allrecipes magazine

Spicy Ma Po Tofu

"An authentically delicious Sichuan recipe for ma po tofu, with soft tofu flavored with ginger, garlic, and the secret weapon - doubanjiang paste."
Added to shopping list. Go to shopping list.


25 m servings 358 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

  • offer photo
offer photo

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Place tofu in a bowl and cover with boiling water. Let sit for 1 minute; drain.
  2. Mix water and cornstarch together in a bowl to make a runny paste.
  3. Heat oil in a wok or large skillet over medium heat. Cook and stir spring onions, ginger, peppercorns, and garlic until fragrant, about 1 minute. Stir in ground pork, doubanjiang paste, rice wine, and soy sauce; cook, stirring frequently, until pork is browned, about 5 minutes.
  4. Stir drained tofu into the wok or skillet. Cook and stir until coated with sauce, about 2 minutes. Season with salt. Pour in cornstarch paste and mix well until sauce thickens, about 1 minute.


  • Cook's Note:
  • Doubanjiang is a spicy paste made from fermented broad beans. You can find it in Asian or specialty shops, or online.

Nutrition Facts

Per Serving: 358 calories; 31.4 g fat; 6.3 g carbohydrates; 14.7 g protein; 23 mg cholesterol; 917 mg sodium. Full nutrition

Similar recipes


Read all reviews 1
Most helpful
Most positive
Least positive

I made a few substitutions because I didn't have the ingredients listed. Instead of soft tofu I used firm and I didn't have Szechuan peppercorns, so I used Chinese five spice instead. The flav...