Ma Po Tofu (麻婆豆腐)

Ma Po Tofu is a popular Chinese dish from Sichuan province, China. It consists of spicy sauce, tofu and minced meat.

Course Main Course

Cuisine Asian, Chinese

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 156kcal

Minced 4 cloves of garlic.
Cut 3 sticks of green onion.
Cut a block of soft tofu (19 oz) into cubes and set them aside.
Add ½ tablespoon of vegetable oil into a non-stick pan. After that, turn on the heat to medium high and stir fry minced garlic a little bit.
Next, add ½ pound of ground pork and stir fry or loose up ground pork.
The following, add ¼ teaspoon of salt, 1 tablespoon of soy sauce, 2 tablespoons of oyster sauce, 1 teaspoon of sugar, 1.5 tablespoons of chili oil (homemade), ½ cup of water and keep stir fried until the pork is cooked.
In a small container, mix 1 tablespoon of cornstarch and 1 tablespoon of water.
After, pour cornstarch mixture with the pork and keep stir frying until the sauce is thickened.
Lastly, add cut tofu and be gentle. Do not stir too hard because the soft tofu will break easily and cook it for a minute.
Top with green onion from step 2 and ready to serve.

Add ½ tablespoon of homemade Sichuan style chili oil at a time, depending on how spicy you can tolerate it. Personally, I like to use 1.5 tablespoons of chili oil because this is how spicy my family can handle.

I like to use this homemade Sichuan chili oil because it is very aromatic, so it gives a good flavor to the meat and tofu.

We like to use soft tofu because it has a smooth and soft texture. On the other hand, some people like to use medium firm or firm.

If you use soft tofu, I suggest not to stir-fry too hard with the pork and add tofu last.