Spicy tofu with beef and Sichuan peppercorn (Ma po dou fu) from Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home (page 101) by Andrea Nguyen

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Hot-and-sour soup (Suang la tang)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute medium-firm tofu for medium tofu, pork for beef, and other chile bean sauce for Pixian chile bean paste. See recipe notes for variations.

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Reviews about this recipe

  • Ruhlman

    ...I’d used a third of the meat I’d have used in a stir-fry without tofu, and yet the dish was every bit as satisfying to a meat-loving tofu-hater as if it had had 100% meat. This is a big deal.

    Full review
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