Ma Po Tofu

I should have read the comments first. The tofu definitely could have used some additional cooking time. I also felt seasoning the pork before cooking it would have helped give it a stronger taste. Other than that it was a nice dish.

This is so tasty! I had made this a few times for myself to take to lunch, and decided to give it a try for dinner. Even my husband, who rolls his eyes and moans whenever I sneak tofu into a dinner, asked to take the leftovers for his lunch the next day! Yesss!!!! Victory!!!

We love this. It's a staple in our rotation. I add extra hot sauce. It's delicious and low calorie!

I make this easy and fabulous recipe twice a month or more. I used stir-fry- ready rice noodles instead of brown rice today. Since we don't eat pork, I substitute ground turkey. I too increased the chile/garlic sauce for extra zing

Very good recipe. Made it twice so far and my whole family likes it. The sauce is great! Saute tofu first (2 batches) sprinkled with some brown sugar-per Sunset, it browns very well this way. I used broccoli, zuch. and ground turkey. Next time will try Boca crumbles.

I also lived in Japan and became addicted to ma po tofu. I make this quite often and like to throw some mushrooms and veggies in it. Some that I've tried that work well are spinach and asparagus. I've also substituted the ground pork with ground turkey and it's just as good. I tend to double my recipe, because I think it tastes even better the next day!

Yummy. I love the sauce and the method is so easy. Have made several times because it is so good. Personal alterations: cut meat in half and/or swap it for Boca faux-meat crumbles, add whatever veggies are on hand with the tofu, powder garlic and ginger for the real thing (for the sake of convenience). Also the tofu never browns, though I probably cook it at that stage for ten minutes rather than four. Still tastes good to me though.

A little salty, and seemed to be missing a little something, perhaps the fermented bean paste in similar recipes. Overall, very good for the effort.

We enjoyed this - quick, easy and flavorful. A little bit spicy for the kiddos, but one of the two of them still ate it. Steamed broccoli was the perfect side.

This is delicious. I lived in Japan and ate this all the time, and this is pretty much exactly what we got there. The Japanese version uses silken tofu and I personally prefer it that way, just make sure you drain it on paper towel with a weight on it and add it straight to the sauce without frying it otherwise it would break up. It's really soft and delicate and perfect for tofu haters as it takes on the flavours of the sauce well.

Excellent with some change. I grew up with my Cantonese mother adding peas and I like a little more sauce (so I added 3/4 cup of broth instead). In addition, I like to marinate the pork in some cornstarch, 1 tablespoon of soy, ginger and garlic power- overnight. Taste great!

We're adding this to our rotation. We made it twice this weekend, once without browning the tofu and once with browned tofu (per other reviewers' suggestions). I liked both but my husband liked the browned tofu much better. One other change we made was to add water chestnuts, which I thought really made a big difference in texture. We served this over brown rice with a side of steamed broccoli (it needs a green veg either in the dish or on the side). I probably wouldn't serve it to company but it's a super tasty weeknight dish and something different from the typical stirfry. Great for leftovers.

This dish is one of my favorites - I love making this for my family. It's not nearly as spicy as the Chinese version, but way less fat and all the flavor!

This is one of Cooking Light's best tofu dishes. My husband, who despises tofu, thought this was really good--although he wished for MORE meat. I stirred in some chopped baby spinach to up the veggie content. Very easy to do. Also economical--feed 4 with 4 oz meat????

This recipe is one of our favorite quick and easy meals. It is full of flavor, tastes great as leftovers, and has a minimal number of ingredients. My only suggestion is to brown the tofu in a separate pan if that is important to you - either way it will taste great!

Such a good recipe and ridiculously simple. I don't change a thing except to brown the tofu on my iron griddle before adding it to the pork. Needs a green vegetable, and I've used lots of different ones:bok choi, yu choi, green beans, and snow peas. Please use certified humanely raised pork.

It was a little salty for my taste, but had a lot of flavor and was good even without the sausage.

This dish turned out great! I adjusted the chile-garlic according to my liking and I also added eggplant at the end of the cooking stage so it doesn't get soggy. I would definately make this again and it is going into my menu rotation.

So good!!

This is a great recipe and feeds about 4 people. I cooked the green onions along with the tofu because I didn't want to put the raw onions on at the end, and the result was fine.

I love this recipe!! I agree with the triple the heat and pre-fry the tofu! We also spice the meat as well! This is definitely a staple in our house!

So easy and tasty. I like my tofu pretty crusty so I browned it and set it aside before cooking the sausage. An absolute keeper.

This was very very tasty and easier than I would've guessed to prepare. I used 3 tsps of the chili paste and it was plenty zesty for us, but I would definitely not have used LESS. I also chose to brown the tofu in the skillet (separately) before cooking the meat or adding the garlic & ginger. In my own experience, I've never been able to successfully brown tofu in a skillet with lots of other things going on. We'll definitely make this again.

This is one of my stand-by recipes. I love the texture of the pork combined with the tofu. I triple the amount of chili garlic sauce, but I love really spicy dishes. I usually double the recipe and freeze what I don't eat (without the rice) to save for a rainy day. One of my very favorites!

We love this recipe in my house. Super versatile; add bell peppers or virtually any other vegetable.