Ma Po Tofu

Marsha Gardner


A famous Szechuan recipe - the name Ma Po Tofu is roughly translated as "pockmarked grandmother beancurd," named for the old woman who supposedly invented the dish.

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2 Tbsp
soy sauce
1 1/2 Tbsp


1/4 lb
ground pork
1 lb
tofu, medium firm
leek or 4 green onions
1/4 tsp
kosher salt
1 tsp
chinese blackbeans, fermented or to taste
1 Tbsp
chili bean paste
3 Tbsp
chicken stock
1 Tbsp
2 Tbsp
2 Tbsp
soy sauce
2-3 Tbsp
canola oil, or as needed

Directions Step-By-Step

Mix marinade ingredients. Marinate pork for about 20 minutes.

Cut the tofu (bean curd) into 1/2 inch (1 cm) square cubes, and blanch (drop into boiling water) for 2 - 3 minutes. Remove from boiling water and drain.

Chop leek or green onions into short lengths.
Heat wok and add oil. When oil is ready, add the marinated pork. Stir-fry pork until the color darkens. Add salt and stir. Add the salted black beans. Mash the beans with a cooking ladle until they blend in well with the meat.

Add the chili paste, then the stock, bean curd, and leek or green onions.
Turn down the heat. Cook for 3 - 4 minutes.

While cooking, mix cornstarch, water, and soy sauce together. Add to wok and stir gently. Serve with freshly ground Szechuan pepper.

About this Recipe

Course/Dish: Pork
Regional Style: Asian