Experience the rich flavors of Sichuan cuisine with this recipe for Ma Po Tofu. This dish combines soft tofu with a savory and easy sauce for a truly delightful meal. For best results, adjust the spice level with more Lee Kum Kee Chiu Chow Chili Oil if desired, stir the tofu gently to prevent breaking, and for a vegetarian version, simply omit the pork and use vegetable broth.
Prepare the Tofu: Cut the tofu into cubes, simmer in salted water for 2-3 minutes, then drain and set aside.
Cook the Pork: Heat 1 tbsp. oil in a pan, cook ground pork until browned, then set aside.
Sauté Aromatics: In the same pan, add remaining oil, sauté ginger, garlic, and green onions until fragrant.
Prepare the Sauce: Add the Lee Kum Kee sauce for ma po tofu and broth to the pan, stir well and bring to a simmer.
Combine and Thicken: Return pork to the pan, add tofu, simmer for 5 minutes. Stir in cornstarch mixture and cook until sauce thickens.
Final Touch: Sprinkle with Sichuan peppercorns and garnish with green onions if desired.
Serving Suggestions
Serve hot with steamed rice or noodles. Enjoy the perfect balance of spicy, savory flavors in this Ma Po Tofu recipe.
