Dinner

Ma Po Tofu

Name: Ma Po Tofu
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
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 flakes; 1/2 tsp salt; 1/2 tsp Sichuan pepper, ground into powder; 1 tbs soy sauce, light; 400ml water; 2 tbs olive oil; 2 scallions, chopped; 4 spring onions; 2 cloves garlic, chopped; 4 sliced ginger, sliced; 2 1/2 tbs water; 1 tbs cornstarch

A classic Chinese tofu dish with crispy minced beef, doubanjiang, fermented black beans, and a spicy Sichuan pepper finish.

40 min
330 kcal
Chinese

Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.

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Ingredients

For 4 servings

Steps

Step 1:
Add a small pinch of salt and the sesame oil to the minced beef.
Step 2:
Mix well and set aside.
Step 3:
Mix 1 tablespoon of cornstarch with 2 1/2 tablespoons of water in a small bowl to make a cornstarch slurry.
Step 4:
Cut the tofu into square cubes, about 2 cm wide.
Step 5:
Bring a large amount of water to a boil and add a pinch of salt.
Step 6:
Gently slide in the tofu and cook for 1 minute.
1 min
Step 7:
Remove the tofu and drain.
Step 8:
Heat about 2 tablespoons of oil in a wok.
Step 9:
Fry the minced beef until crispy, then transfer it out, leaving the oil in the wok.
Step 10:
Fry the doubanjiang over low heat for 1 minute.
1 min
Step 11:
Add the garlic, scallion whites, ginger, and fermented black beans; cook for 30 seconds until fragrant.
Step 12:
Stir in the pepper flakes.
Step 13:
Add the water to the seasonings and bring to a boil over high heat.
Step 14:
Gently slide in the tofu cubes, then add the light soy sauce and beef.
Step 15:
Lower the heat after boiling and simmer for 6–8 minutes, then add the chopped garlic greens.
6–8 min
Step 16:
Stir the cornstarch slurry and pour half into the simmering pot.
Step 17:
Wait about 30 seconds, then pour in the remaining slurry.
Step 18:
Taste the tofu and add a pinch of salt if it is not salty enough. If it is too spicy, add some sugar to soften the flavor; take care because the broth is very hot.
Step 19:
Transfer to a serving dish when almost all the seasonings stick to the tofu cubes.
Step 20:
Sprinkle with Sichuan peppercorn powder, to taste, and chopped garlic greens if using.
Step 21:
Serve immediately with steamed rice.