Ma–Po Tofu (Spicy Bean Curd with Beef)
Ma–Po Tofu (Spicy Bean Curd with Beef) is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. In dry heavy skillet over moderate heat, toast peppercorns, stirring, until fragrant, 3 to 5 minutes.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionIn dry heavy skillet over moderate heat, toast peppercorns, stirring, until fragrant, 3 to 5 minutes.
Transfer to bowl and let cool, then grind in spice grinder to fine powder.
In large pot over moderately high heat, bring 4 cups water to boil.
Add tofu, remove from heat, and let steep, uncovered, 5 minutes.
Using slotted spoon, transfer tofu to medium bowl and set aside.
In small bowl, whisk together hot bean paste, black-bean paste, 2 tablespoons oyster sauce, and chili powder.
In small bowl, whisk together cornstarch and 3 tablespoons water.
In wok or heavy large sauté pan over moderate heat, heat oil until hot but not smoking.
Add beef, ginger, garlic, and scallions and stir-fry until meat is browned, about 1 minute.
Add rice wine and cook, stirring occasionally, until most of moisture evaporates, 1 to 2 minutes.
Add hot bean paste mixture and cook, stirring occasionally, until mixture is incorporated and oil in pan turns red, about 1 minute.
Add tofu, leeks, stock, light and dark soy sauces, and remaining 2 tablespoons oyster sauce and bring to boil.
Whisk cornstarch mixture to recombine, then add to pan and cook, stirring occasionally, until juices thicken slightly, about 1 minute.
Transfer to serving dish.
Sprinkle with Sichuan peppercorn powder and cilantro, if using.
Serve immediately.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.