Ma Po Tofu Recipe

Ma Po Tofu Recipe

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Ingredients

Adjust Servings:
1/4 pound ground pork
1/2 tablespoon salt
1 tablespoon chili paste
3 green onions
1 tablespoon salted black beans
1 tablespoon ground Szechuan pepper
3 cakes regular tofu medium firmness
3 tablespoon chicken powder
Marinade
1.5 tablespoons tapioca starch
2 tablespoons soy sauce
Mixture
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons cooking oil for stir frying

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This recipe belongs to famous Szechwan cuisines. Ma Po Tofu is roughly translated as pockmarked grandmother bean curd, named for the old woman who supposedly invented the dish.

  • Serves 2
  • Easy

Ingredients

  • Marinade

  • Mixture

Directions

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One of my favorite dish. You can add red pepper and paprika powder to make it tasty because this is a Szechuan dished. In Szechuan, people eat with spicy and hot food.

Tips: To make this recipe easy, you can simply go to the Chinese market to purchase Ma Po Tofu Poder. Usually, it is very cheap. And you can make a really tasty authentic Ma Po Tofu with the powder.

Steps

1
Done

Step 1

Marinate the pork for about 20 minutes, as the pork is marinating, mix marinade ingredients.

2
Done

Step 2

Cut the bean curd into ½ inch square cubes, and blanch (drop into boiling water) for about 2 – 3 minutes, remove from the water and drain. Chop leek or green onions into short lengths.

3
Done

Step 3

Add oil to preheat work, when oil is hot ready add the marinated pork and stir-fry pork until the color darkens, add salt and stir, add the salted black bean, make sure you mash the beans with the cooking ladle until they are well blended with the meat.

4
Done

Step 4

Then add the chili paste, the bean curd, stock, and leek or green onions, turn down the heat and cook for another 3 – 4 minutes.

5
Done

Step 5

While cooking, mix cornstarch, soy sauce, and water together and add to wok and stir gently for a few minutes. Serve and enjoy with freshly ground Szechuan pepper.

Allen

A Chinese foodie and gastronome. I love cooking and blogging.

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