Ma Po Tofu



clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A plate of Ma Po Tofu

Ma Po Tofu

  • Author: Parry Marsh
  • Active Time: 25 min
  • Total Time: 25 min
  • Yield: 4 servings
  • Category: main dish
  • Cuisine: Chinese


Ma Po Tofu is a traditional Chinese dish from Sichuan Province, that is both flavorful and easy to make. Our version is totally plant-based and fully delicious, so make sure you give it a try. The secret to a good Ma Po Tofu is using doubanjiang and Sichuan peppercorns.

Doubanjiang is a hot and savory Chinese bean paste made from fermented broad beans, chili peppers, soybeans, salt, and flour. You can usually find it in Asian stores, and in some supermarkets in their International section. Despite its name, Sichuan pepper is not closely related to either black pepper or chili pepper. When eaten, Sichuan pepper produces a tingling and numbing effect and has a distinctive and recognizable flavor.


14 oz block soft tofu, not silken (or 400 g)

1 tbsp sesame oil

¼ lb vegan pork, minced (or 450 g) or 1 punnet (250 g) of mushrooms*, diced**

2 tbsp doubanjiang, chopped

2 cloves of garlic, minced

2 tsp ginger, grated or finely chopped

2 tbsp Chinese fermented black beans (optional)

1 cup vegan stock* (chicken, mushroom, or vegetable flavor) 

1 tbsp soy sauce

1 tbsp cornstarch, whisked into 2 tbsp water

½ tsp ground Sichuan pepper, or to taste

Green onions/scallions/spring onions, to serve


  1. Bring a pan of water to a boil, and add a generous pinch of salt.
  2. Cut the tofu into small cubes and gently add them to the pan. Turn the heat down to a simmer, and simmer for two minutes to blanch the tofu. Remove from the heat and set aside while you prepare the sauce.
  3. Heat the sesame oil in a wok or large frying pan over medium heat, then add the vegan pork or mushrooms. Stir-fry until the pork has browned or the mushrooms have cooked.
  4. Turn down the heat and add the doubanjiang and cook, stirring, until it has begun to release its oils and turn everything red.
  5. Add the garlic and ginger and cook for a further minute.
  6. Stir in the Chinese fermented black beans, if using.
  7. Next, turn the heat back up again and stir in the stock and soy sauce, making sure to deglaze your pan.
  8. Once the pan is back up to a simmer, strain the tofu and gently stir it and your ground Sichuan pepper into the pan. Move the tofu around gently so you don’t break it up.
  9. Pour the cornstarch slurry into the pan and let the pan come back up to a simmer, still stirring gently. After about a minute, your sauce should be thick and glossy.
  10. Serve over cooked rice, topped with sliced green onions, and maybe some Chinese steamed greens or green beans as a side dish.


*Up to half of your mushrooms can be dried Chinese mushrooms (also called black mushrooms or dried Shiitake mushrooms), soaked in warm water for 20-30 minutes. You can then use the mushroom soaking water as your stock, or as the basis for stock with added vegan bouillon paste. If you want to make this as a quick weeknight dinner, you can leave the mushrooms soaking in cold water in the fridge in the morning then they’ll be ready to use by dinner time.

**Feel free to use whichever mushrooms you have to hand button, shiitake, and oyster all work particularly well in this recipe.

Try our delicious Collard Greens recipe for a delicious side dish.

Keywords: main dish, tofu, Chinese, easy, 30 minutes or less

For more recipes and tips from experienced mentors and certified dietitians, join Challenge 22 for free!

More like this:

A bowl of gnocchi covered with green sauce made from lamb's lettuce and nuts

Green Gnocchi

A nourishing way to get dinner on the table in minutes! Vibrant lamb’s lettuce combines with almonds and cashews to create a creamy, oil-free, beautiful vegan green sauce. Also delicious drizzled over pasta, veggies, or whatever else your plant-based heart desires!

a bowl of homemade vegan raspberry ice cream with fresh raspberries

Barbie Pink Raspberry Ice Cream

Home made vegan soft serve ice-cream with no bananas, no cashews and no coconut cream. And it’s a beautiful, trending Barbie pink! Use just 3 simple ingredients to get creamy, smooth raspberry ice-cream that’s dairy-free, affordable, and totally vegan!

A close-up of chocolate bounty hearts, and one of them is cut in half showing the coconut filling

Bounty Hearts

Our vegan version of a Bounty bar is pure chocolate-covered coconut bliss. Easy home-made vegan chocolates that are beautiful and melt-in-the-mouth delicious.