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Ma Fo Tofu

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  Salad oil 2 Tablespoon
  Ground lean pork 1⁄8 Pound
  Hot bean paste/Hot bean sauce 1 Tablespoon
  Salted fermented black beans 2 Tablespoon, rinsed, drained, and chopped
  Garlic 3 Clove (15 gm), pressed or minced
  Minced fresh ginger 1 Tablespoon
  Crushed dried hot red chiles 1 Teaspoon
  Cayenne 1⁄2 Teaspoon
  Regular strength chicken broth 1 1⁄2 Cup (24 tbs)
  Soy sauce 1 Tablespoon
  Soft tofu 1 Pound, rinsed, cut into 3/4-inch cubes, and drained well (Or Regular Variety)
  Cornstarch 1 1⁄2 Tablespoon
  Water 3 Tablespoon
  Thinly sliced green onions 1⁄2 Cup (8 tbs)
  Ground sichuan peppercorns To Taste

Place a wok or 10- to 12-inch frying pan over high heat.
When pan is hot, add oil and swirl over surface.
Add pork; stir-fry until lightly browned and crumbly, about 2 minutes.
Add bean paste, black beans, garlic, ginger, chilies, and cayenne; stir-fry until spices are very aromatic, about 30 seconds.
Add broth, soy sauce, and tofu; bring to a boil.
Simmer, uncovered and stirring occasionally, until tofu is hot, about 3 minutes.
Mix cornstarch and water.
Add to pan along with onion; stir until boiling.
Pour into a bowl and sprinkle to taste with Sichuan peppercorns.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 826 Calories from Fat 401

% Daily Value*

Total Fat 46 g70%

Saturated Fat 3.3 g16.7%

Trans Fat 0.5 g

Cholesterol 36.9 mg12.3%

Sodium 2897.7 mg120.7%

Total Carbohydrates 63 g20.9%

Dietary Fiber 21.5 g85.9%

Sugars 9.3 g

Protein 39 g78.8%

Vitamin A 53.3% Vitamin C 45.4%

Calcium 6.3% Iron 10.6%

*Based on a 2000 Calorie diet


Ma Fo Tofu Recipe