Ma-Po Tofu Recipe

Name: Ma-Po Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 pound Soft Tofu (not Silken), Cut Into 1-inch Cubes; 1 teaspoon Sichuan Peppercorns (I Used Freshly Cracked Black Pepper); 2 Tablespoons Szechuan Chili Sauce; 1 Tablespoon Chinese Black Bean Paste; 4 Tablespoons Hoisin Sauce, Divided; 3/4 Tablespoons Red Pepper Flakes; 1 Tablespoon Cornstarch; 3 Tablespoons Water; 1/4 cups Peanut Oil; 8 ounces, weight Lean Ground Beef; 1 teaspoon Fresh Ginger, Minced; 2 cloves Garlic, Minced; 1 whole Scallion, White And Green Parts, Thinly Sliced; 1 whole Medium Leek (white And Pale Green Parts Only), Washed, Halved Lengthwise, And Cut Into 1/2-inch Slices (about 1/2 Cup); 1/4 cups Rice Wine; 1/2 cups Chicken Broth; 2 Tablespoons Reduced Sodium Soy Sauce; 2 Tablespoons Fresh Cilantro, Chopped (optional)

Servings: persons

1- 1/2 pound Soft Tofu (not Silken), Cut Into 1-inch Cubes
1 teaspoon Sichuan Peppercorns (I Used Freshly Cracked Black Pepper)
2 Tablespoons Szechuan Chili Sauce
1 Tablespoon Chinese Black Bean Paste
4 Tablespoons Hoisin Sauce, Divided
3/4 Tablespoons Red Pepper Flakes
1 Tablespoon Cornstarch
3 Tablespoons Water
1/4 cups Peanut Oil
8 ounces, weight Lean Ground Beef
1 teaspoon Fresh Ginger, Minced
2 cloves Garlic, Minced
1 whole Scallion, White And Green Parts, Thinly Sliced
1 whole Medium Leek (white And Pale Green Parts Only), Washed, Halved Lengthwise, And Cut Into 1/2-inch Slices (about 1/2 Cup)
1/4 cups Rice Wine
1/2 cups Chicken Broth
2 Tablespoons Reduced Sodium Soy Sauce
2 Tablespoons Fresh Cilantro, Chopped (optional)

1
Bring a large pot of water to a boil.
2
Add tofu, remove from heat, and steep (uncovered) for five minutes.
3
With a slotted spoon, transfer tofu to a medium-sized bowl and set aside.
4
In a small bowl, combine chili sauce, black bean paste, half the Hoisin sauce, and red pepper flakes.
5
Set aside.
6
In another small bowl, combine cornstarch and water.
7
Set aside.
8
Heat a large saute pan or wok over medium high heat, then add peanut oil until hot.
9
Add beef, ginger, garlic, scallions and leeks, cooking until meat is fully browned (roughly 3-4 minutes).
10
Add rice wine and cook until mostly evaporated (roughly 1-2 minutes).
11
Add hot bean paste mixture and cook until mixture is incorporated (roughly 1 minute).
12
Add tofu, broth, soy sauce and remaining Hoisin sauce and bring to a boil.
13
Whisk cornstarch mixture if it has begun to separate, and add to the pan.
14
Cook for roughly one minute, or until mixture thickens slightly.
15
Serve over hot rice, garnishing with chopped cilantro.
16
Enjoy with unabashed ardor.

345

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1- 1/2 pound Soft Tofu (not Silken), Cut Into 1-inch Cubes, 1 teaspoon Sichuan Peppercorns (I Used Freshly Cracked Black Pepper), 2 Tablespoons Szechuan Chili Sauce, 1 Tablespoon Chinese Black Bean Paste, and more.

Yes, Ma-Po Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ma-Po Tofu

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