Ma Po tofu

Ma Po tofu | casaveneracion.com

Spicy, salty, a bit pungent with a heady aroma, this classic and very popular Chinese dish from the Sichuan (Szechuan) province is a favorite with my family because it is both delicous and easy to prepare.

There are two recipes for Ma Po tofu in the archive but I don’t mind posting a third. Any recipe can be improved or tweaked further to suit the cook’s or the diner’s palate. In the case of Ma Po tofu, I was looking for a particular combination of spices and seasonings that would give it that certain oomph! That happened yesterday, finally. How? I added an essential ingredient that I did not have during my previous attempts at cooking the dish — Sichuan peppercorns. And there’s the matter of adding Shao Xing rice wine. There’s a bonus too! Because miso soup has become a family favorite — we have it at least once a week — I have become a wiz at cutting perfect cubes of soft tofu. And I have learned to stir them without breaking them.

Ingredients

  • 1 block of silken tofu, about 300 grams, cut into 1-1/2 inch cubes
  • 1 tbsp. of Sichuan peppercorns
  • 1 tbsp. of fermented black beans
  • 2 thin slices of ginger, finely chopped
  • 2 cloves of garlic, finely minced
  • 2 shallots, chopped
  • 1 tbsp. of chili bean paste1
  • 1/4 c. of Shao Xing rice wine2
  • 4 tbsps. of cooking oil
  • 1/4 k. of ground pork
  • fish sauce, to taste3
  • 6 stalks of green onion (onion leaves), cut into half-inch lengths
  • a handful of cilantro, roughly chopped

Instructions

  1. Measure the sichuan peppercorns. Use a mortar and pestle to pound and grind them.
  2. Measure the fermented black beans, drain (if soaked in brine) and rinse. If using dry black beans, soak in a little warm water to rehydrate.
  3. Add the fermented black beans to the sichuan peppercorns and grind with a circular motion of the wrist. Continue grinding until the mixture resembles a coarse paste.
  4. Heat the cooking oil. Add the ground pork and cook until the meat changes color. Add the ground Sichuan peppercorns and black beans and cook until fragrant, about a minute. Add the garlic, ginger, shallots and chili bean paste. Season with fish sauce then pour in the Shao Xing rice wine. Bring to the boil. Add the tofu cubes, stir lightly, lower the heat, cover and simmer for 5 to 7 minutes.
  5. Transfer the cooked Ma Po tofu to a serving platter, sprinkle the onion leaves on top followed by the cilantro, and serve immediately.

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Quick notes

1Chili bean paste is available in the Oriental section of some supermarkets. I use Lee Kum Kee.

2If Shao Xing rice wine is unavailable, substitute any good quality Chinese cooking wine.

3Use fish sauce sparingly because the black beans are already very salty.

Preparation time: 10 minute(s)

Cooking time: 12 minute(s)

Number of servings (yield): 4

Comments

  1. Camille says

    Hi Ms. Connie,

    My hubby can’t have pork or beef because of hypertension. Is it ok to use ground chicken instead?

  2. says

    Hahaha! Will the smoke detector not make a shrill alarm as soon as smoke ensues from our nostrils and ears the moment we munch on this delectable dish? ;) mukhang really maanghang???

  3. says

    In an Asian store in Quezon City, Haley.

    Camile, oh yes!

    Crisma, naku, highly toned na ang spiciness ng version ko because I really don’t enjoy ultra spicy dishes. I like them spicy but not so spicy that you can’t taste the other flavors in the dish anymore.