Ma-Po Tofu

February 24, 2026

Tiago Valverde

2 min read

Ingredients

Cut the tofu into cubes on a cutting board using a knife.

Blanch the tofu cubes in boiling water in a pot for 10 seconds, then drain and set aside.

Heat 3 tbsp of oil in a wok over medium-high heat. Add the minced pork and stir fry until brown.

Add the garlic and hot bean paste to the wok and continue stir frying for about 1 minute.

Add the soy sauce and salt and stir to combine.

Add the blanched tofu and soup stock to the wok. Cook for 3 minutes.

Stir in the cornstarch paste to thicken the sauce.

Sprinkle with green onion, sesame oil, and Sichuan peppercorn powder to finish. Serve immediately while hot.

Ma-Po Tofu (麻婆豆腐) was created in the 1860s in Chengdu by a woman named Chen Liu, nicknamed "Mapo" — meaning "pockmarked old woman" in Chinese — who ran a small restaurant near a cooking-oil shop. The name literally describes her appearance: ma (麻) means pockmarked, and po (婆) means old woman. Her dish became so beloved that it spread across China and the world, and her restaurant's lineage continues in Chengdu to this day. The dish is defined by its "mala" (麻辣) flavor profile: numbing heat from Sichuan peppercorns and fiery kick from doubanjiang.
This dish must be served immediately while it is very spicy and hot — the flavor and texture are best straight from the wok.
Silken tofu can be used for a softer texture; handle it gently to avoid breaking the cubes.
Adjust the amount of hot bean paste and peppercorn powder to control the heat level.