Ma-Po Tofu Recipe

Name: Ma-Po Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup chicken broth; 2 tablespoons hot bean paste; 2 tablespoons soy sauce; Additive-free kosher salt to taste; 1 lb regular or soft (not silken) tofu, drained and cut into 1/2-inch cubes; 1 1/2 to 2 tablespoons corn, peanut, or canola oil; 1/2 lb ground pork shoulder (preferably 75% lean); 1 tablespoon plus 1 teaspoon finely minced garlic; 1 tablespoon plus 1 teaspoon finely minced peeled fresh ginger; 1 tablespoon cornstarch dissolved in 2 tablespoons water; 1 1/2 teaspoons Japanese sesame oil; 1/2 to 1 teaspoon toasted Sichuan-peppercorn powder; 3 tablespoons thinly sliced scallion; Accompaniment: steamed rice

Servings: persons

1/4 cup chicken broth
2 tablespoons hot bean paste
2 tablespoons soy sauce
Additive-free kosher salt to taste
1 lb regular or soft (not silken) tofu, drained and cut into 1/2-inch cubes
1 1/2 to 2 tablespoons corn, peanut, or canola oil
1/2 lb ground pork shoulder (preferably 75% lean)
1 tablespoon plus 1 teaspoon finely minced garlic
1 tablespoon plus 1 teaspoon finely minced peeled fresh ginger
1 tablespoon cornstarch dissolved in 2 tablespoons water
1 1/2 teaspoons Japanese sesame oil
1/2 to 1 teaspoon toasted Sichuan-peppercorn powder
3 tablespoons thinly sliced scallion
Accompaniment: steamed rice

1
Stir together broth, bean paste, soy sauce, and kosher salt.
2
Set aside.
3
Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish.
4
Heat a wok or large heavy skillet over high heat until hot and add 1 1/2 tablespoons corn oil, swirling to coat.
5
Add pork and stir-fry, breaking up lumps and adding remaining 1/2 tablespoon corn oil if meat sticks, until no longer pink.
6
Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes.
7
Stir reserved sauce, then add to pork and bring to a simmer.
8
Drain tofu in a large sieve and slide into sauce, stirring gently.
9
Stir cornstarch mixture and add to stir-fry.
10
Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.
11
Turn off heat and sprinkle with sesame oil, Sichuan-peppercorn powder to taste, and 2 tablespoons scallion.
12
Stir once or twice, then serve sprinkled with remaining tablespoon scallion.

553

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup chicken broth, 2 tablespoons hot bean paste, 2 tablespoons soy sauce, Additive-free kosher salt to taste, and more.

Yes, Ma-Po Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ma-Po Tofu

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