China Ma Po Tofu
This dish originated in Sichuan province and is now commonly served in Japan and Korea as well. Minced pork and tofu are cooked in a sauce made of hot bean paste, soy sauce, and garlic. Ma po tofu may also include beef, onions, and other vegetables.
Recipe Servings: 6
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 cup (240 ml) peanut oil
- 8 pieces firm tofu, cut into ½-inch (1.3-cm) cubes
- 4 oz (113 ml) ground pork
- 1 tsp (5 ml) chopped garlic
- 1 Tbsp (15 ml) hot bean paste
- 2 Tbsp (30 ml) soy sauce
- 1 tsp (5 ml) salt
- 1 cup (240 ml) chicken stock
- 2 tsp (10 ml) cornstarch
- 2 tsp (10 ml) water
- 1 Tbsp (15 ml) chopped green onion
- 1 tsp (5 ml) sesame oil
- 1 tsp (5 ml) brown peppercorn powder
- Cooked rice, as needed for serving
Directions
- Pour peanut oil into a skillet set over medium-high heat.
- Add tofu to the hot oil and fry for 30 seconds.
- Remove tofu and drain off all but 3 tablespoons (45 ml) of the oil.
- Reheat oil and fry pork until cooked through.
- Add garlic, hot bean paste, soy sauce, salt, stock, and fried tofu to the hot oil, cooking for 3 minutes.
- Mix together cornstarch and water in a small bowl to make a paste.
- Add paste to skillet, stirring to thicken the sauce.
- Sprinkle with green onion and sesame oil.
- Garnish with brown peppercorn powder and serve hot with cooked rice.
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