Name: Ma Po Tofu
Total time: 51 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 450g Tofu; 100g Minced Beef; 1/2 tbs Sesame Seed Oil; 1 1/2 tsp Doubanjiang; 1/2 tsp Fermented Black Beans; 1 tbs Pepper; 1/2 tsp Salt; 1/2 tsp Sichuan pepper; 1 tbs Soy Sauce; 400ml Water; 2 tbs Olive Oil; 2 chopped Scallions; 4 Spring Onions; 2 cloves chopped Garlic; 4 sliced Ginger; 2 1/2 tbs Water; 1 tbs Cornstarch

Ma Po Tofu is a classic Sichuan dish featuring silken tofu and minced beef in a spicy, numbing sauce. The sauce gets its characteristic heat and tingle from doubanjiang, fermented black beans, and Sichuan pepper. The tofu is briefly blanched before simmering, which helps it hold its shape and absorb the rich flavors. This dish comes together in under an hour and is best served hot over steamed rice.

Recipes.zone

July 31, 2026

51 minServes 4

Cook mode

Ingredients

For 4 servings

450Tofu
100Minced Beef
7.5mlSesame Seed Oil
11/2 tspDoubanjiang
2.5mlFermented Black Beans
15mlPepper
2.5mlSalt
2.5mlSichuan pepper
15mlSoy Sauce
400Water
30mlOlive Oil
2choppedScallions
4Spring Onions
2cloves choppedGarlic
4slicedGinger
21/2 tbsWater
15mlCornstarch

Method

9 steps · 51 min total

01
Season the beef
In a bowl, combine the minced beef with a small pinch of salt and 1/2 tablespoon of sesame oil. Mix well and set aside to marinate while you prep the other ingredients.
02
Make water starch
Whisk together 1 tablespoon of cornstarch with 2 1/2 tablespoons of water in a small bowl. This is your water starch, which will thicken the sauce later.

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Prepare the tofu

Cut the tofu into 2cm square cubes. Bring a large pot of water to a boil, then add a pinch of salt. Gently slide the tofu cubes into the boiling water and cook for just 1 minute. Carefully remove the tofu with a slotted spoon and drain thoroughly.

Brown the beef

Heat about 2 tablespoons of olive oil in a wok over high heat. Add the seasoned minced beef and fry, breaking it up with your spatula, until it's browned and crispy. Transfer the beef out of the wok, leaving the rendered oil behind.

Sauté aromatics

Reduce the heat to medium-low. Add the doubanjiang to the remaining oil and fry for about 1 minute, stirring constantly, until it smells fragrant and the oil turns reddish. Stir in the chopped garlic, the white parts of the scallions, ginger, and fermented black beans, cooking for another 30 seconds until aromatic. Finally, mix in the pepper.

Simmer the tofu

Pour 400ml of water into the wok with the seasonings and bring it to a boil over high heat. Gently slide in the blanched tofu cubes, then add the soy sauce and the browned minced beef. Once boiling, reduce the heat to a gentle simmer and cook for 6-8 minutes, allowing the tofu to absorb the flavors. Stir in the chopped scallion greens.

Thicken the sauce

Give the water starch a quick stir to recombine it, then pour about half of the mixture into the simmering pot. Wait for around 30 seconds for the sauce to thicken slightly, then pour in the remaining water starch. If you taste the tofu and find it needs more salt, add a pinch. If it's too spicy, a little sugar can mellow the heat, but be careful as the broth is very hot.

Finish and serve

Once the sauce has thickened and almost all of it clings to the tofu cubes, transfer the Ma Po Tofu to a serving dish. Sprinkle with Sichuan peppercorn powder (to taste) and any remaining chopped scallion greens, if you like.

Serve with rice

Serve immediately, ideally with steamed rice.

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Nutrition

Nutrition per serving

Per serving

Calories: 257kcal
Protein: 15.3g
Carbs: 8.9g
Fat: 19.2g
Fiber: 1.7g
Sugar: 1.2g
Sodium: 637mg

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9 steps · 51 min total

Season the beef

Make water starch

Spanish Chicken

Sledz w Oleju (Polish Herrings)

Prepare the tofu

Brown the beef

Sauté aromatics

Simmer the tofu

Thicken the sauce

Finish and serve

Serve with rice

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