Ma Po Tofu

Ingredients

• silken tofu8 oz
• ground pork (or chopped shiitake mushrooms)3 oz
• Doubanjiang2 tbsp
• fermented black beans1 tbsp
• garlic, minced2 clove
• minced ginger1 tsp
• chicken stock or water.5 cup
• cornstarch mixed with 2 tsp water1 tsp
• ground Sichuan peppercorns.5 tsp
• scallions, chopped2 piece

Instructions

1. 1

   Step 1

   Cut silken tofu into cubes and blanch them in hot water.

2. 2

   Step 2

   In a wok, stir-fry ground pork (or mushrooms for a vegetarian version) until cooked.

3. 3

   Step 3

   Add Doubanjiang (spicy broad bean paste), fermented black beans, garlic, and ginger, and stir-fry until fragrant.

4. 4

   Step 4

   Add stock or water and bring to a simmer.

5. 5

   Step 5

   Gently add the blanched tofu cubes to the wok.

6. 6

   Step 6

   Thicken the sauce with a cornstarch slurry.

7. 7

   Step 7

   Stir in ground Sichuan peppercorns and chopped scallions before serving.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Ma Po Tofu can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.