Ma Po Tofu is a very popular and delicious Chinese dish. It was supposedly invented by an old lady (Po) with pockmarks (Ma) on her face. The dish can be intensely spicy. Our version is a little less spicy and easier to make. But it is still very delicious!
Other than tofu and ground pork, the main ingredient of this dish is the chili bean paste. Chili bean paste is made from fermented soybeans. It is salty and spicy and adds a wonderful and complex flavor to this tofu dish.
This saucy dish goes very well with steamed rice, Chinese steamed buns (mantou), or even a nice piece of bread.
- 19 ounces medium firm tofu,
- 1/2 pound ground pork
- 1-1/2 tablespoon chili bean paste
- 1 cup frozen peas
- 1 teaspoon cornstarch
- 1/4 cup water
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 3 to 4
- Place a non-stick pan on stove.
- Turn heat to medium and add oil.
- When oil is hot, add pork.
- Stir fry pork for 1 minute.
- Add chili bean paste.
- Stir fry pork until fully cooked.
- Add tofu and stir fry for 1 minute.
- Add peas and stir fry for 1 minute.
- Add soy sauce and mix well.
- While pork is being cooked, add cornstarch to water and mix well.
- Add cornstarch mixture to tofu.
- Stir until sauce is thickened.
- Turn off heat and serve on a plate.
- We like our tofu medium firm. If you like, you can use softer or firm tofu instead.
- For extra flavor, a dash of sesame oil may be added at the end.
- If you really like it spicy, you may add more chili bean paste.
- Chili bean paste is available in many (if not all) Chinese supermarkets.