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Ma Po Tofu


This is one of the province of Sichuan’s most popular dishes. It’s relatively cheap and delicious. Serve with white rice.


  • 400 gr soft tofu
  • 150 gr minced pork, lean
  • 2 Tbsp vegetable oil
  • 4 garlic cloves, chopped
  • ½ inch ginger, chopped
  • 3 green onions, slivered
  • ½ tsp Sichuan pepper
  • 2 small, chilies in vinegar, chopped (or 2 tsp vinegar)
  • 2 Tbsp chili paste*
  • 1 Tbsp cornstarch

*Chili pastes can be found in Asian groceries and there is a wide variety from which to choose and it can be confusing. Ideally, pick a product that comes either from Sichuan or Yunnan which contains as few additives as possible.


  • 1 cup chicken stock or water
  • 1½ Tbsp Light Soy Sauce
  • 1 c. Tbsp rice wine vinegar or Sherry
  • ½ tsp sesame oil
  • ½ tsp salt
  • 1 tsp sugar



  1. 1

    Cut tofu into ½-inch cubes. Set aside.

  2. 2

    Heat oil in a wok and sauté the pork, stirring constantly (2 minutes). Remove the pork but, leave the oil in the wok.

  3. 3

    Add garlic, ginger and green onions. Sauter for 1 minute.

  4. 4

    Add Sichuan pepper, hot chilies and chili paste. Sauter for 1 minute.

  5. 5

    Mix the ingredients for the sauce and add to the wok. Bring to a boil.

  6. 6

    Add the pork and tofu then simmer for 3 – 4 minutes.

  7. 7

    Dilute the cornstarch in a little cold water, then add to the wok, stirring to thicken the sauce. Cook for 30 seconds more.

  8. 8

    Place in a dish and add garnishes.