4 servings (serving size: 1 1/4 cups tofu mixture and 1/2 cup rice)

How to Make It

Step 1

Cook rice according to directions.

Step 2

Combine 1 tablespoon soy sauce, 1 tablespoon sherry, and pork; set aside.

Step 3

Heat oil in a wok over high heat. Add tofu; stir-fry 3 minutes. Add pork mixture; stir-fry 3 minutes. Stir in onions and next 4 ingredients; stir-fry 30 seconds. Add 1 tablespoon soy sauce, 1 tablespoon sherry, and broth; cook 2 minutes. Combine cornstarch and water; stir with a whisk. Add to wok; cook 30 seconds or until slightly thick, stirring constantly. Serve over rice.

Ratings & Reviews

AmyTich's Review

February 03, 2010
My entire family loved it -- fairly spicy & great flavor. Wonderful texture. I also made it with brown rice. I would add more tofu next time, that is if you like tofu! Wonderful!

Beuhlak's Review

December 16, 2009
Another great recipe from CL! WOW! This recipe has so much flavor, wonderful texture & a great kick! I followed the basic recipe, but added 1/2 a bell pepper and sliced water chestnuts. I also like my tofu crispy, so I stir-fried for about 8 minutes (instead of 3). Oh, I also ground my own pork (HIGHLY recommend). More veggie's would be great, too. I used brown rice, since I'm not into white. The sauce was just enough, but if you like things saucy, then double the recipe. The combo is YUMMY! This one is going to be on our rotation!

8stringfan's Review

February 04, 2010
Pretty good. Actually quite spicy. I doubled the pork, added asparagus and red bell pepper strips (about 2 in. long) and doubled the sauce and seasoning. I also only used 1.5 cups of chicken broth. Everything came out pretty well. If you were to make it as is, it would be really quick, but no way would it all come together from scratch in 15 minutes. As it was, it took me about an hour, start-to-finish, including clean-up and putting the leftovers away.

Run4Cupcakes's Review

December 31, 2009
I had to make this one without the tofu since my husband doesn't like tofu, so the flavor was good but it definitely needed something to vary the texture. Trying to decide what to add next time in place of the tofu - maybe more veggies like baby corn or water chestnuts? I also forgot to buy sherry so I used rice cooking wine instead and it came out fine. I also cut the amount of stock in half since I didn't have the bulk of the tofu in there, and increased the amount of ground pork to 1 lb.

Saecca's Review

March 07, 2010
This was pretty good, but is similar to other recipes I have made before-- I didn't find it new or something memorable. I used brown rice and ground turkey instead of the white rice and the ground pork. This would have been a three star meal, but since it is so quick and easy to make, it jumps up. I would make it again.

anonymous12's Review

August 15, 2012
This was a pretty good recipe. I added some green peppers and did not have traditional chili paste with garlic. I substituted it for a Vietnamese chili paste I had on hand. I also agree it took more than 15 minutes when you account for prep and clean up time. Actual cooking time once everything was prepped was about 15 to 20 minutes or so. But from start to finish I agree with the previous reviewer that it was about an hour. I will make again.

Not to be pedantic, but...

September 22, 2015
It should be called "ma po" tofu. The "ma" is Mandarin for the numbing spice traditionally used in Szechwan cooking, and the "po" is for grandmother or old lady.  All the same, this is a great lower-calorie variation of one of my favorite dishes.