Ma Po Tofu

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Total Time
1hr 10mins
Prep
45 mins
Cook
25 mins

Spicy Tofu and Ground Pork. This is an adaptation of Ma Po Tofu (Spicy Szechwan Bean Curd) by Daydream. I couldn't find many of the items so I improvised. It is essential that you prep everything before starting this recipe, it goes fast once you get started.

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Ingredients

Nutrition

Directions

  1. Place 1 tablespoon of the chopped ginger into a large zip-lock bag, and reserve the remainder.
  2. Add the remaining marinade ingredients to the bowl (1 sliced green onion, 1 tablespoons soy sauce, 1 teaspoons sesame oil, 2 tablespoons dry sherry, 2 teaspoons cornstarch), and mix well.
  3. Add the ground pork, mix marinade and ground pork together, and put in refrigerator to marinate for at least 30 minutes.
  4. Remove hard stems from Shiitake mushrooms and slice finely.
  5. Blanch the tofu in boiling water for 2-3 minutes, then drain.
  6. Combine the garlic with the reserved ginger, and process together with a stick blender or spice grinder until they form a thick paste.
  7. Heat large skillet over medium-high heat.
  8. Add the Sesame and Olive Oil (2 tbsp sesame, 1 tbsp olive) and just as it is starting to smoke, add the garlic/ginger pasted and stir-fry, stirring continuously for approximately 30 seconds (take care not to burn the mixture).
  9. Next add the Black Bean Hot Sauce, Szechwan Stir Fry Sauce, Chili Oil, Shiitake mushrooms, and stir-fry for approximately 60 seconds.
  10. Stir meat mixture, add it to the skillet, and continue to stir-fry over high heat for two to three minutes, until it looses its pinkish color.
  11. Toss in the tofu and the sliced green onions and continue to fry for about 45 seconds.
  12. Pour in the soy sauce and water, bring to a boil, then reduce heat to moderate and cook for a couple of minutes.
  13. If there appears to be too much liquid in the pan contents, thicken with a little cornstarch and water.
  14. Serve with steamed rice.
Most Helpful

5 5

Like you, I had to improvise a little too, but it still came out really good. I made a vegetarian version and subbed water chestnuts for the pork (which gave it a nice crunch). I also increased the shiitakes to a 3 ounce package, which made this dish really special. For the liquids, I omitted the sesame oil, used ground bean sauce (which is brown, and used a little less, about 3 tablespoons), and oyster sauce for the stir fry sauce. I don't think the changes altered the basic integrity of the recipe, and we were very pleased with the results. It was quite delicious, and definitely restaurant quality. Next time I will actually double the amount of shiitakes I used, since that was my favorite part.