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MaPo Tofu

MaPo Tofu is a classic Asian dish with many similarities to Filipino entrees. My version has ground beef and pork stir-fried in a sauce base of soy, hoisin, rice wine and spices. The strong flavors are a good contrast to the simplicity of the firm tofu cubes. This zesty meal is perfect served with steamed jasmine white rice or any boiled rice preferred. This recipe was adapted from The Chinese Takeout Cookbook by Diana Kuan. Serves 4 to 6.
Prep Time16 minutes
Cook Time24 minutes
Total Time40 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian, Chinese, Filipino
Keyword: Beef Pork Tofu Stir fry
Servings: 4 people
Calories: 477kcal

Ingredients

  • 1 block (3 oz) extra firm tofu drain liquid
  • 1/4 cup vegetable oil
  • 1/2 pound ground pork
  • 1/2 pound ground beef
  • 1 medium-sized onion chopped
  • 2 cloves garlic minced
  • 2 stalks scallion whites chopped
  • 1 cup beef or chicken broth
  • 2 Tablespoons tomato paste
  • 2 Tablespoons Shao xing rice wine
  • 2 Tablespoons soy sauce
  • 2 Tablespoons hoisin sauce
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon sesame oil
  • 2 Tablespoons cornstarch
  • 1/4 cup water to disperse cornstarch
  • 2 stalks scallion greens chopped, for garnish
  • 2 pieces bird's eye chilies sliced
  • 2 to 3 drops Sriracha sauce to sprinkle
  • steamed rice for serving

Instructions

To cook the tofu:

  • In a large, nonstick skillet, over medium-high heat, add the cooking oil. After 1 to 2 minutes, when oil is hot, add the whole block of tofu. Brown on each side for 2 minutes, using a large turner. Drain tofu on parchment paper to remove excess oil. Cut into 1-inch cubes. Set aside.

To cook the ground meat:

  • Using the same skillet, discard the excess oil. Leave 2 tablespoons oil. Tilt the pan around to spread the oil. Over medium-high heat add the ground pork and beef. Cook the meat for 8 minutes. The meat will render its own fat and more oil will be apparent in the skillet. Cook till the meat turns brown and sizzles.
  • Move the meat to the sides of the pan. To the empty space in the center, add the garlic, onions and scallion whites. Saute for 2 minutes.
  • In a separate small bowl combine the following: broth, tomato paste, rice wine, soy sauce, hoisin sauce. Blend well. Pour this mixture into the skillet with the ground meat. Season with salt, pepper, red pepper flakes, and bird's eye chilies.
  • Continue cooking for 6 to 7 minutes more till meat is completely done.
  • In a separate small bowl, mix the cornstarch and 1/4 cup water till there are no lumps. Add this slurry to the ground meat in the skillet. Stir a few times so the cornstarch does not stick to the skillet. The liquid will boil in 2 to 3 minutes and will thicken. Add the sesame oil. Turn off the heat.

To assemble the MaPo Tofu:

  • Arrange the ground meat in a bowl. Pour the sauce over it. Garnish with tofu cubes and scallion greens. Drizzle Sriracha sauce all over. Serve warm with rice.

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Nutrition

Calories: 477kcal | Carbohydrates: 13g | Protein: 21g | Fat: 38g | Saturated Fat: 20g | Cholesterol: 81mg | Sodium: 1096mg | Potassium: 482mg | Fiber: 1g | Sugar: 5g | Vitamin A: 255IU | Vitamin C: 6.7mg | Calcium: 37mg | Iron: 2.3mg