Ma Po Tofu (Ma Po Dofu)

A famous Szechuan recipe - the name Ma Po Tofu is roughly translated as "pockmarked grandmother bean curd," named for the old woman who supposedly invented the dish.



  • 3 cakes regular tofu (medium firmness)
  • 1/4 pound ground pork
  • 1/4 teaspoon salt
  • 1 teaspoon salted black beans
  • 1 tablespoon chili paste
  • 3 tablespoons stock (chicken broth)
  • 1 leek or 3 green onions
  • Freshly ground Szechuan pepper


  • 1 1/2 tablespoons tapioca starch
  • 2 tablespoon soy sauce


  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 2 tablespoons soy sauce
  • Oil for stir-frying


  1. Mix marinade ingredients . Marinate pork for about 20 minutes.
  2. Cut the bean curd into 1/2 inch (1 cm) square cubes, and blanch (drop into boiling water) for 2 - 3 minutes. Remove from boiling water and drain.
  3. Chop leeks or green onions into short lengths.
  4. Heat wok and add oil. When oil is ready, add the marinated pork. Stir-fry pork until the color darkens. Add salt and stir. Add the salted black beans. Mash the beans with a cooking ladle until they blend in well with the meat. Add the chili paste, then the stock, bean curd, and leek or green onions.
  5. Turn down the heat. Cook for 3 - 4 minutes.
  6. While cooking, mix cornstarch, water and soy sauce together. Add to wok and stir gently.
  7. Serve with freshly ground Szechuan pepper.

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