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.


★★★★★ 1 vote




  • 2 Tbsp
    soy sauce
  • 1 1/2 Tbsp

  • 1/4 lb
    ground pork
  • 1 lb
    tofu, medium firm
  • 1
    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

How to Make Ma Po Tofu


  1. 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.
  2. 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.

Printable Recipe Card

About Ma Po Tofu

Course/Dish: Pork
Regional Style: Asian

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