How to Cook Ma Po Tofu

Heat a medium saucepan filled with water until it reaches a simmer. Reduce heat to low, and slide the tofu into the saucepan. Keep the water at a low simmer while continuing to make the rest of the dish.

Heat a wok or large skillet over high heat. Add 1 1/2 tablespoons corn, peanut, or canola oil to the wok, and swirl it around to coat the skillet.

Add the ground pork to the heated wok and cook until no longer pink. Break up clumps of meat as you’re cooking. Add the remaining 1/2 tablespoon oil to the meat if it begins to stick to the wok.

Add the garlic and ginger to the wok, and continue cooking for an additional two minutes. Stir in your reserved sauce, and return the mixture to a simmer.

Drain the poached tofu using a sieve, and add it to the wok. Stir gently to combine.

Dissolve the cornstarch in 2 tablespoons water, add to the wok and bring to a boil. Stir gently. Cook until the mixture has thickened and become glossy — about 15 seconds.

Remove the wok or skillet from the heat, and sprinkle with sesame oil, Sichuan-peppercorn powder, and two tablespoons of scallions. Stir until the ingredients are combined. Sprinkle with the remaining scallions, and serve. Present with a bowl of steamed rice for a tasty Chinese meal that’s sure to be a crowd pleaser.