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Ma Po Tofu (P.F. Changs)

Sichuan items can be purchased from an Asian market. (here are some suggestions if you wish to substitute the Sichuan items: Canola oil can be used in place of the pepper-corn oil. Miso and chili paste can be mixed together to form a chili bean past, and kosher dills are a good substitute for Sichuan preserved vegetables.


  • 1 package tofu
  • 2 tablespoons canola oil
  • 1 tablespoon Sichuan pepper-corn oil
  • 2 tablespoons Sichuan chili bean past
  • 2 tablespoons Sichuan preserved vegetables
  • 1 tablespoon fermented black beans
  • 1 teaspoon ground Sichuan chilis
  • 1 can vegetable broth
  • 2 teaspoons granulated sugar
  • 2 teaspoons soy sauce
  • 2 scallions chopped
  • 4 tablespoons Cornstarch
  • 6 tablespoons water

How to Make It

  1. cut tofu into one inch cubes and then cook in simmering salted water for a minimum of three minutes, then strain well and reserve. Next use a hot wok to heat both oils and chili bean paste. Cook over medium heat for 30 seconds, then add preserved vegetable, black beans and ground chilies. Cook for an additional 20 seconds. Next add the stock, sugar, soy sauce and tofu, and simmer for 5 minutes. Add scallions and simmer an additional 30 seconds. Mix together the cornstarch and water, then add to the mixture in the wok one small bit at a time until it reaches desired thickness. Serve with steamed broccoli.