Ma Po Tofu Recipe recipe.

Ma Po Tofu Recipe

Recipe icon.
January 04, 2019 by Alexander Sorenson
  • Serves: 4
Ma Po Tofu is a go-to dish for Szechuan restaurants, and it’s what I use as a litmus test for their quality. Here is a quick and easy homemade rendition of this popular recipe. Is it strictly authentic? No. But it’s delicious and easy. The meat can be left out if you’d prefer a vegetarian version.
Skip To The Recipe Buy The Products Used In This Recipe

This recipe is based on the excellent (and much more authentic) recipe by J. Kenji López-Alt, founder at Serious Eats.

Ma Po Tofu Recipe
Recipe icon.
January 04, 2019 by Alexander Sorenson
  • Serves: 4

Ma Po Tofu


  • 1/4 cup(s) canola oil
  • 1 teaspoon(s) cornstarch
  • 2 teaspoon(s) cold water
  • 1 1/2 pound(s) silken tofu, cut into ½-inch cubes
  • 1/4 pound(s) ground beef (or pork, turkey, etc)
  • 3 garlic cloves , grated on a microplane
  • 1 tablespoon(s) fresh ginger , grated on a microplane
  • 2 tablespoon(s) Xiaoxing wine
  • 1 tablespoon(s) dark soy sauce
  • 1 cup(s) sliced mushrooms (preferably shiitakes)
  • 1/4 cup(s) chicken stock
  • 1/4 cup(s) Blank Slate Kitchen Szechuan Chili Oil
  • 1/4 cup(s) scallion greens, finely sliced
  • 1/8 cup(s) cilantro leaves


  1. Mix corn starch and cold water.
  2. Bring a medium pot of water to a boil.
  3. Add tofu and cook for 1 minute.
  4. Drain in a colander.
  5. Heat oil in wok.
  6. Add mushrooms and cook, stirring constantly for 1 minute.
  7. Add ground meat and cook, stirring constantly for 1 minute.
  8. Add garlic and ginger and cook about 15 seconds.
  9. Add wine, soy sauce, and stock.
  10. Bring to a boil.
  11. Mix in corn starch mixture and cook for 30 seconds.
  12. Add tofu and carefully fold in, trying not to break it.
  13. Stir in chili oil and half of scallions and simmer for 30 seconds longer.
  14. Transfer to a serving bowl.
  15. Sprinkle with remaining scallions and cilantro and drizzle with more chili oil.
  16. Serve immediately with white rice.
New Message
Sending ...
Profile picture for
Meet Alexander Sorenson , Chef and Creator
Blank Slate was founded by chef Alex Sorenson, who has worked in a wide range of fine dining restaurants throughout New York City, and the world at large, having lived and worked in France, Rwanda and Borneo. The New York Times has described his cooking as having a “brightness to it, a clever happiness that comes through on the plate.” Alex routinely travels to the far corners of the earth in search of the best ingredients and exciting new flavors, techniques and dishes to inspire Blank Slate Kitchen’s products.
®2020 MakerPlace Inc. By Makers for Makers. Founded and Headquartered in Erie, PA.