Ma Po Tofu

Ma Po Tofu

Linda Johnson

"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."
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Ingredients

25 m servings 212 cals
Serving size has been adjusted!
Original recipe yields 4 servings

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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • 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

Read all reviews 73
  1. 99 Ratings

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Most helpful positive review

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...

Most helpful critical review

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...

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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...

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...

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 ...

Hi, I live in China and Love Sichuan food "Ma Po Tofu" and "Shui Jiu Niu Rou" are two of my favorites. Sichuan food is known for not just the "la" what we call "spicy hot" but also "ma la" wh...

This was great! I used beef instead of pork, like my local noodle-house does. I also added a finely chopped half-onion, and added a bit of white pepper, and a dab of sesame oil. I probably us...

Delicious. I've made this dish many times and the BF (who is not normally a tofu fan) and I always gobble it up. For those of you have trouble finding fermented black beans - the black bean past...

I will definitely make this again. I added a few drops of sesame oil and 2 green onions as well, and used black bean sauce instead of the beans. Served over rice, it made a very good hearty meal...

This is a great dish for those just coming into the tofu world! Thank you for sharing it! It's a super hit and often cooked! I too add 1 tsp of sesame oil to the pork/meat section and to sauce...

I was looking for this receipe "FOR TOFU" that my husband could cook without gagging!!! & I find that this receipe is the one!!!!

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