Ma-Po Tofu

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This authentic Ma Po Tofu is a classic Sichuan favourite, loved for its bold, spicy flavours and satisfying textures. A staple of high-protein cooking, this dish combines tender cubes of tofu with savoury minced pork in a rich, glossy sauce flavoured with fermented bean paste and aromatic ginger. The addition of Sichuan peppercorns provides that signature numbing sensation, creating a deeply comforting yet energising meal that perfectly balances heat and umami.

Ideal for a quick weeknight dinner, this homemade version is far superior to shop-bought alternatives and can be on the table in less than 20 minutes. Serving it with fluffy steamed rice allows the grains to soak up the fragrant sauce, making it a complete and nourishing meal. It is a fantastic introduction to regional Chinese cuisine for those looking to expand their cooking repertoire.

Ingredients for Ma-Po Tofu

60ml brodo di pollo
2 tablespoons hot bean paste
2 cucchiai di salsa di soia
Additive-free kosher salt to taste
450g regular or soft (not silken) tofu, drained and cut into 1/2-inch cubes
1 1/2 to 2 tablespoons corn, peanut, or canola oil
230g pork mince shoulder (preferably 75% lean)
1 tablespoon plus 1 teaspoon finely minced garlic
1 tablespoon plus 1 teaspoon finely minced peeled fresh ginger
1 tablespoon cornflour dissolved in 2 tablespoons water
1 1/2 teaspoons Japanese sesame oil
1/2 to 1 teaspoon toasted Sichuan-peppercorn powder
3 cucchiai di cipollotto affettato finemente
Accompaniment: steamed rice

How to make Ma-Po Tofu

Stir together broth, bean paste, soy sauce, and kosher salt. Set aside.

Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish.

Heat a wok or large heavy skillet over high heat until hot and add 1 1/2 tablespoons corn oil, swirling to coat. Add pork and stir-fry, breaking up lumps and adding remaining 1/2 tablespoons corn oil if meat sticks, until no longer pink. Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes.

Stir reserved sauce, then add to pork and bring to a simmer. Drain tofu in a large sieve and slide into sauce, stirring gently.

Stir cornflour mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.

Turn off heat and sprinkle with sesame oil, Sichuan-peppercorn powder to taste, and 2 tablespoons spring onion. Stir once or twice, then serve sprinkled with remaining tablespoon spring onion.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.