Ma po tofu

    25 min

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

    4 people made this

    Serves: 3 

    • 500g soft tofu, cut into 1cm cubes
    • 1 tablespoon cornflour
    • 100ml vegetable oil
    • 2 spring onions, roughly chopped
    • 2cm piece root ginger, chopped
    • 1 clove garlic, minced
    • 2 teaspoons Sichuan peppercorns
    • 150g minced pork
    • 20g doubanjiang (spicy chilli bean paste)
    • 2 teaspoons rice wine
    • 1 teaspoon soy sauce
    • 1 teaspoon salt, or to taste

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Place tofu in a bowl and pour over boiling water from the kettle. Let sit for no longer than 1 minute, then drain.
    2. Stir the cornflour together with about the same amount of water. Stir well to make a runny paste; set aside.
    3. Heat oil in a wok over medium heat; add spring onions, chopped ginger, garlic and peppercorns until fragrant. Stir in minced pork, doubanjiang paste, rice wine and soy sauce; cook and stir till pork is browned and cooked through.
    4. Add drained tofu; mix well. Cook and stir for 2 minutes; season with salt. Pour in the runny cornflour paste and mix well for about a minute. Taste and adjust seasoning, if needed. Serve.


    Doubanjiang is a spicy paste made from fermented broad beans. You can find it in oriental or speciality shops, or online.

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