Meatless Ma Po Tofu Recipe: A Flavorful Sichuan Classic

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Ma Po Tofu is one of the classic dishes of Sichuan cuisine and is traditionally made with ground pork, tofu, chili bean paste, fermented black beans, and Sichuan peppercorns.

According to legend, the dish was created by an innkeeper in Chengdu known as “Ma Po,” or “Pockmarked Old Woman,” and her recipe became famous throughout the region.

Recently I had friends visiting who do not eat pork, so I decided to make a meatless version. Honestly, I didn’t miss it. The bold flavors of the doubanjiang, douchi, garlic, ginger, and peppercorns still make for an amazing dish.

Looking to pair this with another excellent dish, try Spicy Sichuan Fish Recipe with Sweet and Sour Flavors

How can you change this to the classic recipe:

If you want to make it like in Chengdu, just add 1/2 lb of ground pork and sauté it first and then follow the recipe as written.

Ingredients:

1 package Extra Firm or Firm Tofu

1 Tbsp Chili Oil, homemade is best. 

1 Tbsp Shaoxing Rice Wine

4 Tbsp Vegetable Oil

2 1/2 Tbsp Doubanjiang

1 Tbsp Douchi

1 Tbsp Garlic, chopped 

1 Tbsp Ginger, chopped

1/2 tsp Sichuan Peppercorns, toasted and ground. 

1/2 tsp White Peppercorns, toasted and ground. 

1 tsp Sugar

1-2 Ground Red Chili Powder

3/4 cup Broth

4 Green Onions, chopped into 1 inch pieces

2 tsp Potato Starch, mixed with water. 

Preparation:

Cut tofu into cubes. Marinade in rice wine and chili oil.  Heat your vegetable oil and add chili paste and black bean and reduce heat. Add ginger and garlic. Simmer until oil is rich red color. 

Add in peppercorns, ground chili and sugar. Add broth and increase heat. When simmering, slide in tofu and simmer for 3-4 minutes.

Thicken with potato starch slurry as needed. Garnish with green onions and serve with steamed rice.

Meatless Ma Po Tofu Recipe: A Flavorful Sichuan Classic

Ma Po Tofu is one of the classic dishes of Sichuan cuisine and is traditionally made with ground pork, tofu, chili bean paste, fermented black beans, and Sichuan peppercorns. 
According to legend, the dish was created by an innkeeper in Chengdu known as “Ma Po,” or “Pockmarked Old Woman,” and her recipe became famous throughout the region.
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Prep Time 10 minutes
Cook Time 7 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package Extra Firm or Firm Tofu
  • 1 Tbsp Chili Oil homemade is best.
  • 1 Tbsp Shaoxing Rice Wine
  • 4 Tbsp Vegetable Oil
  • 2 1/2 Tbsp Doubanjiang
  • 1 Tbsp Douchi
  • 1 Tbsp Garlic chopped
  • 1 Tbsp Ginger chopped
  • 1/2 tsp Sichuan Peppercorns toasted and ground.
  • 1/2 tsp White Peppercorns toasted and ground.
  • 1 tsp Sugar
  • 1-2 Ground Red Chili Powder
  • 3/4 cup Broth
  • 4 Green Onions chopped into 1 inch pieces
  • 2 tsp Potato Starch mixed with water.

Equipment

  • Wok

Method
 

  1. Cut tofu into cubes. Marinade in rice wine and chili oil. Heat your vegetable oil and add chili paste and black bean and reduce heat. Add ginger and garlic. Simmer until oil is rich red color.
  2. Add in peppercorns, ground chili and sugar. Add broth and increase heat. When simmering, slide in tofu and simmer for 3-4 minutes.
  3. Thicken with potato starch slurry as needed. Garnish with green onions and serve with steamed rice.

Notes

Enjoy my recipes, 

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