Local Ma Po Tofu

August 5, 2017 / By Foodland

Local Ma Po Tofu

Using soft tofu is the key to the right texture in this classic, spicy Chinese dish that makes a quick and easy weeknight dinner. Be sure to make extra because it tastes great the next day!
Course Dinner, Main Course
Cuisine Pork
Servings 6 Servings


  • 0.25 cup vegetable oil
  • 3 dried chili peppers
  • 1 teaspoon szechuan peppercors(or togarashi spice)
  • 3 teaspoons fresh ginger(minced)
  • 3 teaspoons garlic(chopped)
  • 0.5 pound ground pork
  • 1 tablespoon Chinese chili bean sauce
  • 3 tablespoons sriracha
  • 2 teaspoons fermented black beans,(chopped finely)
  • 0.75 cup chicken broth
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 package Aloha Tofu, cut into 1-1/2 inch
  • 0.5 cup green onions, sliced


  1. Heat vegetable oil. When hot, add in the dried chili pepper and Szechuan peppercorns and sizzle for 30 seconds. Add in the ginger and garlic and sizzle until fragrant.
  2. Add the ground pork and cook until pork is broken up and cooked through.
  3. Add chili bean sauce, sriracha, black beans, chicken stock, soy sauce, sesame oil and bring to a simmer. In a small bowl, combine water and cornstarch into a paste. Add mixture to the sauce, stir in and allow to thicken.
  4. Gently add the tofu and allow it to sit, moving it as little as possible, for a few minutes. Gently stir to incorporate, breaking up pieces slightly so you have a variety of large and small chunks of tofu.
  5. Garnish with green onions and serve with hot rice.
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