Ma Po Tofu

Name: Ma Po Tofu
Yield: 3-4
Cuisine: Asian
Ingredients: MARINADE FOR PORK; 2 Tbsp soy sauce; 1 1/2 Tbsp cornstarch; REMAINDER; 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 cornstarch; 2 Tbsp water; 2 Tbsp soy sauce; 2-3 Tbsp canola oil, or as needed

By Marsha Gardner
@mrdick1950

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.

Rating:

★★★★★ 1 vote5

Serves:

3-4

Ingredients

Add to Grocery List

MARINADE FOR PORK
2 Tbsp

soy sauce
1 1/2 Tbsp

cornstarch
REMAINDER
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

cornstarch
2 Tbsp

water
2 Tbsp

soy sauce
2-3 Tbsp

canola oil, or as needed

How to Make Ma Po Tofu

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.