ma po tofu
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.
prep time
cook time
method
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yield
3-4 serving(s)
Ingredients
- MARINADE FOR PORK
- 2 tablespoons soy sauce
- 1 1/2 tablespoons cornstarch
- REMAINDER
- 1/4 pound ground pork
- 1 pound tofu, medium firm
- 1 - leek or 4 green onions
- 1/4 teaspoon kosher salt
- 1 teaspoon chinese blackbeans, fermented or to taste
- 1 tablespoon chili bean paste
- 3 tablespoons chicken stock
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons soy sauce
- 2-3 tablespoons canola oil, or as needed
How To Make ma po tofu
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Step 1Mix 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.
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Step 2Heat 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.
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