Photo: Randy Mayor; Styling: Melanie J. Clarke
Yield
4 servings (serving size: 1/2 cup rice, about 2/3 cup tofu mixture, and about 1 tablespoon onions)

This recipe for ma po tofu, a Chinese stir-fry, is simple to make and good for you, too. Add a side of chilled melon and a cold glass of dry riesling for a satisfying supper.

How to Make It

Step 1

Place tofu slices on several layers of paper towels; cover with additional paper towels. Place a dinner plate on top of covered tofu; let stand 30 minutes. Remove plate; discard paper towels. Cut tofu slices into 1/2-inch cubes.

Step 2

Combine broth, cornstarch, soy sauce, oyster sauce, and chili garlic sauce, stirring with a whisk.

Step 3

Heat a large nonstick skillet over medium-high heat. Add pork; cook 4 minutes or until done, stirring to crumble. Add ginger and garlic; cook 1 minute, stirring constantly. Add tofu; cook 4 minutes or until golden, stirring frequently. Add broth mixture to pan. Bring to a boil; cook 1 minute or until mixture thickens. Remove from heat.

Step 4

Serve tofu mixture over rice. Sprinkle with onions.

Chef's Notes

In addition to tofu's potential health benefits for women, it may also help protect against prostate cancer. Depending on how much chili garlic sauce you use, you can customize the heat in this mix of lean ground pork, tofu, and Asian spices.

Ratings & Reviews

csness's Review

nwilker
September 13, 2010
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!

Caroline09's Review

Omahamama77
January 02, 2011
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.

ninewest's Review

Kuulei
January 26, 2011
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!

ajknightfan's Review

JeffTracy86
June 23, 2010
It was a little salty for my taste, but had a lot of flavor and was good even without the sausage.

jayessgee's Review

acwilson
July 31, 2012
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

Omahamama77's Review

alice809
May 20, 2011
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.

Ramonalite's Review

Heidelind1
July 22, 2013
We love this. It's a staple in our rotation. I add extra hot sauce. It's delicious and low calorie!

lapattack01's Review

lizspalding
February 10, 2011
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.

shankoene's Review

SuchAGoodCook
March 17, 2009
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.

chef1greg's Review

honucooks
July 04, 2009
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.