Spicy Szechwan Ma Po Tofu: Authentic Chinese Recipe

Ma Po Tofu Recipe

Description: Ma Po, in Chinese, means ‘pock-marked old lady’. It refers to a famous Szechwan chef’s wife, who created this dish in the 19th century in the provincial capital, Chengdu. Be warned! Ma Po Tofu is hot and spicy, and tofu has never tasted like this before! For a vegetarian version, omit the meat, add more tofu and, after blanching, place in the marinade ingredients for 30 minutes. Brown bean paste/sauce is salty brown sauce made from fermented soybeans, and is found in jars at most Asian markets. It is also known as yellow bean paste/sauce, soybean condiment, “Yuan Shai Shih” or “Mo Yuen Shih”. If unavailable, substitute with black bean sauce. For the Szechwan chile paste, I substituted “toban jiang”, (also known as “toban jan/jyan”). Try to obtain the Szechwan peppercorns. They are what give Szechwan cuisine its distinctive flavor. This delicious dish is loosely adapted from a recipe in “Mrs. Chiang’s Szechwan Cookbook”. It looks complicated, but I assure you it isn’t! Just assemble all the ingredients before cooking.

Recipe Category: Soy/Tofu

Keywords: Beans, Chinese, Asian, Spicy, < 60 Mins, Stove Top, Stir Fry

Servings: 4

Ingredients:

Instructions:

1. Prepare Marinade: Place 1 tablespoon of the chopped ginger in a medium-sized bowl, and reserve the remainder. Add the remaining marinade ingredients to the bowl (1 sliced spring onion, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 2 tablespoon of Chinese rice wine, 2 teaspoons cornstarch), and mix well. Add the ground beef or pork, give it another stir and set aside for approximately 30 minutes.

2. Soak Dried Mushrooms: Place the dried mushrooms in a small bowl, pour over boiling water, and soak for about 15 minutes until they are soft and gelatinous.

3. Prepare Ingredients: Drain the soaked mushrooms, rinse, remove hard stems, and slice finely. Blanch the tofu in boiling water for 2-3 minutes, then drain. Combine the garlic with the reserved ginger, and process together with a stick blender or spice grinder until they form the consistency of a thick paste.

4. Stir-fry: Heat a wok over moderately high flame. Add the peanut oil, and just as it is starting to smoke, add the garlic/ginger paste and stir-fry, stirring continuously, for approximately 30 seconds. Next, add the brown bean paste, Szechwan chili paste, water chestnuts, and soaked mushrooms, and stir-fry for a further minute.

5. Cook Meat Mixture: Give the meat mixture a stir, add it to the wok, and continue to stir-fry over high heat for two to three minutes until it loses its pinkish color.

6. Add Tofu: Toss in the tofu and the sliced green onions and continue to toss and fry for about 45 seconds.

7. Seasoning: Finally, add the sugar and stir-fry for another 30 seconds. Pour in the soy sauce and water, bring to a boil, then reduce heat to moderate and cook for a couple of minutes. Add the Szechwan peppercorns and stir thoroughly. If there appears to be too much liquid in the wok contents, thicken with a little cornstarch and water.

8. Finishing Touches: Add 1 teaspoon sesame oil and season to taste with salt. Serve with steamed rice, and garnish with cilantro.

Nutritional Information (per serving):

• Calories: 364
• Fat: 25.7g
• Saturated Fat: 6.3g
• Cholesterol: 38.6mg
• Sodium: 813.8mg
• Carbohydrates: 11.5g
• Fiber: 2.2g
• Sugar: 3.1g
• Protein: 22.2g

This Ma Po Tofu recipe is a delightful blend of spicy and savory flavors, perfect for those craving a taste of authentic Szechwan cuisine. Enjoy the rich aroma and bold taste of this traditional dish that will surely leave your taste buds tingling with satisfaction!