Ma Po Tofu

Ma Po Tofu

70
Linda Johnson 0

"This is a great Chinese recipe. I love this dish - you can control the spice by varying the cayenne. I hope you like it as much as I do."

Ingredients

25 m servings 212 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 15.6 g
  • 31%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 578 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. In a small bowl, combine ground pork, sherry and 1 teaspoon cornstarch; set aside.
  2. In a separate small bowl, combine black beans, chile paste, cayenne pepper, soy sauce, garlic, and ginger; set aside.
  3. Heat a large skillet over medium heat. If pork is lean, add 1 tablespoon oil. Cook pork until evenly browned. Stir in black bean mixture, tofu, and peas. Pour in chicken broth, and bring to a boil. Stir in dissolved cornstarch, and cook until thickened.

Footnotes

  • This dish is best served with steamed white rice.
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Reviews

70
  1. 96 Ratings

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This recipe is excellent, and I make it often :-) For those who claim not to like tofu, I think this dish gives tofu to stand on its own, not just be a substitute for meat. If you're a vegtarian...

My husband and I have traveled throughout Asia, and Ma Po Tofu is one of our favorites - we have ordered it wherever available. THIS recipe is by far the best Ma Po Tofu we have ever eaten! I ...

There is nothing wrong with this recipe, but be forewarned: It is NOT a recipe for Ma Po Tofu. First of all, Ma Po Tofu's main flavor is the Sichuan peppercorn. Seriously, this is the main fla...