Beijing Ma Tofu is a snack in Beijing. Its main ingredients are tofu, minced meat, plain oil and douban hot sauce.

Ma tofu is a Beijing snack, which is made by grinding mung beans with water, filtering the upper liquid bean juice after fermentation, and leaving flocculent mung bean residue. The cooking method is to add sheep's tail oil (mainly fat on sheep's tail), red pepper, green beans (or soybeans) and potherb mustard, which tastes slightly sour and is a home-cooked dish in old Beijing. In some restaurants with old Beijing flavor, this dish is often served. Before cooking, the store will take the initiative to ask the guests whether to use sheep oil with heavy taste or plain oil with light taste, such as soybean oil, peanut oil and rapeseed oil.

Ma tofu appeared in the Ming Dynasty. Some people can't accept it because of the strong smell of sheep oil, but many people have a special liking for this mellow taste. After fried, the sesame bean curd will bubble and appear honeycomb, which also produces a Beijing proverb "Fried sesame bean curd-big glug". The raw material of sesame bean curd is mung bean, so it has a certain effect of clearing away heat and fire.