This classic stir-fry is one of the most popular dishes from the Sichuan province in southwest China. It features tofu, often with a ground meat; Yan uses ground pork here. What sets this dish apart is the spicy sauce, which has plenty of heat plus deep, complex flavors from the chili garlic sauce and the black bean garlic sauce.
Frequently asked questions
What is ma po tofu?
Ma po tofu (also called mapo tofu) is said to have been created in the 1800s by a woman named Mrs. Chen at her family’s restaurant in northern Chengdu. The name translates from Chinese to "pockmarked old lady," as an unfortunate reference to Mrs. Chen, and the way the soft tofu looks after it has been stir-fried.
What are Sichuan peppercorns?
Sichuan peppercorns are not peppercorns, but are the berries of the prickly ash tree. Prickly ash is a member of the citrus family, and Sichuan peppercorns have a slightly citrusy flavor. They are most notable for the numbing effect they have on your mouth when eaten.
Notes from the Food & Wine Test Kitchen
Have all of your ingredients prepped and ready before you start to stir-fry, because once you start cooking, it goes very fast and you won't have time to chop anything. The marinade and sauce can be made a day in advance and kept in an airtight container in the refrigerator.
