Recipe: Ma Po Tofu (Chinese)

Posted: May 18, 2005 in food

Serves 3-4
1 small packet soft white tofu
About 270g minced pork (substitute with chicken, beef or turkey)
Garlic & onions to your taste
Chili bean paste
Half a cup of water or chicken stock
Light and dark soy sauce
Sesame oil
Black pepper
Salt & cumin powder (optional)
Cornstarch paste (cornstarch mixed with water)
Cooking oil

Pre-cooking preparation:
1. Cut the tofu into bite sized cubes. Try not to smash the tofu. If you can’t man handle tofu I suggest you cut them into slightly bigger cubes so that by the time you serve it they’ll be perfectly sized.
2. Marinate the pork. Mix in a pinch of salt (optional), black pepper, a tsp of light and dark soy sauce, a dash of cumin powder (optional). Then let it sit for at least 3 minutes.
3. Cornstarch paste. Use only maximum of one tsp of cornstarch and mix with enough water to dilute it.
4. Chop up the onion and garlic depending on your taste.

Cooking instructions:
1. Heat up about one tbsp of cooking oil on medium heat. Sauté the garlic and onion.
2. When they brown a little, insert the pork. Make sure you loosen the meat.
3. Once the meat is half cooked, add more pepper, light and dark soy sauce to your taste. In addition add a few dashes of sesame oil and two tbsp of chili bean paste.
4. Cook the pork a little longer before adding the water or stock and tofu. Mix the contents well and let it simmer on a low fire.
5. Right before taking it out, mix in the cornstarch paste. Stir well. Done.

Note: Ma Po Tofu should always be eaten with white rice.


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