Ma Po Tofu


  • 3/4 pound tofu, diced 1/4-inch
  • 2 tablespoons vegetable oil
  • 2 garlic cloves, minced
  • 1 chive or small scallion (green part only), chopped
  • 1/4 pound ground pork
  • 2 tablespoons spicy (not sweet) bean paste or Szechuan bean sauce*
  • 2/3 cup chicken broth
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 1 tablespoon sesame oil
  • 1 tablespoon spicy chili oil


  1. Bring a pot of water to a boil, add the tofu and cook for 1 minute to remove acidity. Remove tofu, drain and set aside.
  2. Heat the vegetable oil medium hot in a wok or large skillet. Sauté the garlic and chive until garlic aroma is evident, about 2 minutes. Add the pork, breaking up meat with a wooden spoon. Cook until all pink is gone, about 5 minutes.
  3. Add the bean paste, chicken broth and tofu. Bring to a boil. Reduce the heat and let simmer about 5 minutes.
  4. Dissolve the cornstarch in water. Stir the cornstarch slurry into the broth. Bring to a boil to thicken the sauce.
  5. Just before serving, add the sesame and chili oils.

Yield: 2 servings

* Spicy bean paste is available in Asian groceries.

Nutrients per serving: 435 calories, 28 grams protein, 14 grams carbohydrates, 31 grams fat, 33 mg cholesterol, 543 mg sodium

Source: The Wichita Eagle 10/31/01

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