An authentically delicious Sichuan recipe for ma po tofu, with soft tofu flavored with ginger, garlic, and the secret weapon - doubanjiang paste.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place tofu in a bowl and cover with boiling water. Let sit for 1 minute; drain.

  • Mix water and cornstarch together in a bowl to make a runny paste.

  • 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.

  • 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

357.9 calories; 14.7 g protein; 6.3 g carbohydrates; 22.8 mg cholesterol; 917.4 mg sodium. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
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 flavour was not bad but there was almost no sauce at all. Totally unlike the ma po tofu I used to get in Vancouver (though I knew the tofu texture would be different). With a bit more sauce this would be closer to a 4 star (and next time I'll add no salt as it was quite salty as is). Read More