Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Chinese / Ma Po Tofu (Spicy Szechwan Bean Curd) Recipe
    Lost? Site Map

    Ma Po Tofu (Spicy Szechwan Bean Curd)

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    45 mins

    10 mins

    Daydream's Note:

    Ma Po, in Chinese, means 'pock-marked old lady'. It refers to a famous Szechwan chef's wife, who created this dish in the 19th century in the provincial capital, Chengdu. Be warned! Ma Po Dofu is hot and spicy, and tofu has never tasted like this before! For a vegetarian version, omit the meat, add more tofu and, after blanching, place in the marinade ingredients for 30 minutes. Brown bean paste/sauce is salty brown sauce made from fermented soybeans, and is found in jars at most Asian markets. It is also known as yellow bean paste/sauce, soy bean condiment, "Yuan Shai Shih" or "Mo Yuen Shih". If unavailable, substitute with black bean sauce. For the Szechwan chile paste, I substituted "toban jiang", (also known as "toban jan/jyan"). Try to obtain the Szechwan peppercorns. They are what give Szechwan cuisine its distinctive flavor. This delicious dish is loosely adapted from a recipe in "Mrs. Chiang's Szechwan Cookbook". It looks complicated, but I assure you it isn't! Just assemble all the ingredients before cooking.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    MARINADE

    Directions:

    1. 1
      Place 1 tablespoon of the chopped ginger in a medium-sized bowl, and reserve the remainder.
    2. 2
      Add the remaining marinade ingredients to the bowl (1 sliced spring onion, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 2 tablespoon of Chinese rice wine, 2 teaspoons cornstarch), and mix well.
    3. 3
      Add the ground beef or pork, give it another stir and set aside for approx 30 minutes.
    4. 4
      Place the tree ears or shiitake mushrooms in small bowl, pour over boiling water, and soak for about 15 minutes until they are soft and gelatinous.
    5. 5
      Drain the soaked tree ears, rinse, remove hard stems, and slice finely.
    6. 6
      Blanch the tofu in boiling water for 2- 3 minutes, then drain.
    7. 7
      Combine the garlic with the reserved ginger, and process together with a stick blender or spice grinder until they form the consistency of a thick paste.
    8. 8
      Heat a wok over a moderately high flame.
    9. 9
      Add the peanut oil, and just as it is starting to smoke, add the garlic/ginger paste and stir-fry, stirring continuously, for approximately 30 seconds.
    10. 10
      Next add the brown bean paste, Szechwan chile paste, water chestnuts and tree ears, and stir-fry for a further minute.
    11. 11
      Give the meat mixture a stir, add it to the wok, and continue to stir-fry over high heat for two to three minutes, until it loses its pinkish color.
    12. 12
      Toss in the tofu and the sliced green onions and continue to toss and fry for about 45 seconds.
    13. 13
      Finally, add the sugar and stir-fry for another 30 seconds.
    14. 14
      Pour in the soy sauce& water, bring to the boil, then reduce heat to moderate and cook for a couple of minutes.
    15. 15
      Add the Szechwan pepper corns and stir thoroughly.
    16. 16
      If there appears to be too much liquid in the wok contents, thicken with a little cornstarch and water.
    17. 17
      Add 1 teaspoon sesame oil and season to taste with salt.
    18. 18
      Serve with steamed rice, and garnish with cilantro.

    Ratings & Reviews:

    • on May 19, 2010

      55

      I have made this on three occasions, exactly as stated. Thank you for a delicious recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 16, 2010

      45

      Very yummy, though a bit too salty for my taste. Next time, cut the amount of soy sauce in step 14 (or perhaps just skip that step)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 12, 2007

      45

      I had to improvise a lot because I couldn't find a few of the items but this sure hit the spot! I used 1/4 c fresh Shiitake mushrooms, 4-5 tablespoons hot black bean sauce instead of brown bean sauce (I had to mash the beans). I also used 1 tablespoon szechwan stir-fry sauce and 1 teaspoon hot chili oil intead of the szechwan chili sauce. I couldn't find Szechwan anything.. so no peppercorns were added to mine :-(

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Ma Po Tofu (Spicy Szechwan Bean Curd)

    Serving Size: 1 (332 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 364.0
     
    Calories from Fat 231
    63%
    Total Fat 25.7 g
    39%
    Saturated Fat 6.3 g
    31%
    Cholesterol 38.5 mg
    12%
    Sodium 813.7 mg
    33%
    Total Carbohydrate 11.4 g
    3%
    Dietary Fiber 2.1 g
    8%
    Sugars 3.1 g
    12%
    Protein 22.1 g
    44%

    The following items or measurements are not included:

    fresh ginger

    dried mushrooms

    brown bean sauce

    szechwan chili sauce

    szechuan peppercorns

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites