Ma Po Tofu

Recipe Description

Makes 2 servings.


  • ¾ pound tofu, diced ¼-inch
  • 2 tablespoons vegetable oil
  • 2 garlic cloves, minced
  • 1 chive or small scallion (green part only), chopped
  • ¼ pound ground pork
  • 2 tablespoons hot bean paste|spicy (not sweet) bean paste or Szechuan bean sauce <ref>Hot bean paste|Spicy bean paste is available in Asian groceries.</ref>
  • ? cup chicken broth
  • 2 tablespoons cornstarch
  • ¼ cup cold water
  • 1 tablespoon sesame oil
  • 1 tablespoon hot chili oil|spicy chili oil


  1. Bring a pot of water to a boil, add the tofu and cook for 1 minute to remove acidity.
  2. Remove tofu, drain and set aside.
  3. Heat the vegetable oil medium hot in a wok or large skillet.
  4. Sauté the garlic and chive until garlic aroma is evident, about 2 minutes.
  5. Add the pork, breaking up meat with a wooden spoon.
  6. Cook until all pink is gone, about 5 minutes.
  7. Add the hot bean paste|bean paste, chicken broth and tofu.
  8. Bring to a boil.
  9. Reduce the heat and let simmer about 5 minutes.
  10. Dissolve the cornstarch in water.
  11. Stir the cornstarch slurry into the broth.
  12. Bring to a boil to thicken the sauce.
  13. Just before serving, add the sesame and chile oils.
This article uses material from the "Ma Po Tofu" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License