Ma Po Tofu - Chinese Spicy Pork and Tofu Dish

Ma Po Tofu may be hot and spicy but in our opinion, it is totally delicious. It's really easy to make and hits the spot. There are so many different recipes for Ma Po Tofu, each one varying on the amount of peppercorns used and some using chilli powder and spicy bean paste.

Some using only chilli powder which I don't think is usual. So, after studying several different recipes this is what I came up with.

Ma Po Tofu

Tofu (in my opinion) is right strange stuff and quite why anyone would really want to eat it I'll never know. With that said I'd have it again in this dish as the spices liven it up. On its own, it tastes of nothing and it's very wobbly!

If my recipe is right or wrong this was one amazing dish that I will be making again. It's one of those things you just want to keep eating; even when you've only just finished. You will need Szechuan peppercorns.

Doubanjiang is a spicy, salty paste made from fermented broad beans, soybeans, salt, rice, and various spices. Now, I didn't have such a thing in my cupboard. But I did have a nice tub of Gochujang, which is similar as in it's a very spicy bean paste used in Korean cuisine and so I used that.

Ma Po Tofu

Now, this dish is very hot and spicy; but in our opinion, it is totally delicious. If you like spice you will love this.
prep time: 10 minscook time: 10 minstotal time: 20 mins


300g block silken tofu
350g low fat pork mince
1 tablespoon groundnut oil (peanut oil)
1 tablespoon chili oil
2 cloves garlic - finely chopped
fresh ginger - peeled and finely chopped to make 1 tablespoon
2 heaped tablespoons spicy bean paste (Gochujang)
1 tablespoon dark brown sugar
2 tablespoon Szechuan peppercorns - toasted then ground to powder *don't burn them or they'll taste bitter
1 tablespoon light soy sauce
1 tablespoon Shaohsing (Chinese rice wine)
1 teaspoon fermented black beans - rinsed and finely chopped
100ml water
4 spring onions - sliced 


Prepare all the ingredients as above and drain the water from the tofu and cut into small cubes then set aside.  

When you're ready to cook, heat up your wok and pour in the groundnut and chili oil.

Add the pork, chopped garlic, ginger, and spicy bean paste and sugar then stir-fry until the pork is just half cooked. 

Now add the toasted and ground Szechuan peppercorns, soy sauce, Shaohsing, and fermented black beans.  Stir-fry for a minute or so.

Carefully tip in the tofu and the water.  Stir very gently to mix the tofu into the sauce being careful not to break the cubes. 

Lower the heat and simmer for about 3 to 5 mins or until the sauce thickens up a bit.

Now add in the sliced spring onions.  Have a taste and add a small pinch of salt if you really need to.  Stir again carefully because of the tofu and serve straight away with rice. 
Created using The Recipes Generator


  1. That looks really spicy Jan. Not sure my taste buds could handle the heat! It does look good though! xx

  2. Can i have some, please Jan!

  3. I'm always up for anything spicy!Looks so tasty!


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