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MaPo Tofu: Stir-Fry Tofu with Szechuan Flavors

MaPo Tofu has always been a favorite dish of mine. It’s that perfect combination of sweet, sour and spicy that I love. This recipe is fairly authentic to how it’s made in the Sichuan region. You find many recipes, but I think this one is very good.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup Vegetable Broth
  • 1/2 lb Ground Pork
  • 1 Tbsp Chili and Garlic Paste
  • 2 tsp Dark Soy Sauce
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Toasted Sesame Oil
  • 2 tsp Sugar
  • 1 1/2 tsp Cornstarch
  • 3 Tbsp Oil
  • 4 cloves Garlic minced
  • 1 inch piece of fresh Ginger root , peeled and minced
  • 1 Red Pepper cut into 1 inch pieces.
  • 6 Green Onions chopped, white part only. Set the green bits aside for dressing the dish at the end.
  • 1 Tbsp Fermented Black Beans mashed.
  • 1 tsp Szechuan Peppercorns ground. These are critical, so keep looking until you find them.
  • 1 Tbsp Chili Bean Paste also call doubanjiang
  • 14 oz Medium Firm Tofu cut into ¾ inch cubes

Equipment

  • Wok

Method
 

  1. Combine the first seven ingredients, except the ground pork, into a small mixing bowl and mix thoroughly, and set aside.
  2. Heat your wok until hot and then add 3 Tbsp of oil and stir fry the ground pork, garlic, ginger, red pepper and green onions until just slightly softened. Add in the black beans, peppercorns and chili bean paste and sauté briefly.
  3. Then add the tofu and gently toss for 1 -2 minutes. Then add the vegetable broth mixture and gently toss until the dish thickens. Sprinkle the reserved green onions on top as garnish and serve with white of brown rice.

Notes

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