Rose’s Kitchen

Mah Po Tofu

Mapo Tofu


350g soft bean curd (cut into 2cm cubes)

100g minced pork

2 cloves garlic, chopped

4 slices ginger, chopped

1 red chilli, diced

2 stalks spring onion, chopped

1 tbsp szechuan hot bean paste

2 tbsp cooking oil

4 tbsp soup stock or water


1 tsp light soya sauce

1 tsp dark soya sauce

1 tsp sesame oil

1 tsp sugar

1/4 tsp pepper

1/2 tsp brown pepper corn

1 tsp chinese rice wine

Cornflour Thickening:

1 tbsp cornflour

2 tbsp water


1.  Marinate minced pork with 1/2 tsp salt, 1/2 tsp sugar, 1 tsp oil and 1 tbsp cornflour for 10 mins.

2.  Heat the 2 tbsp oil in a wok.  When hot, fry the garlic, chilli, ginger and the hot bean paste till fragrant.  Add in the marinated minced pork and continue to fry for a while more.  Sprinkle in 1 tsp chinese rice wine and 4 tbsp water.

 3.  Add in the bean curd cubes and seasoning.  Leave to simmer over low heat for 2 minutes then thicken with cornflour thickening.  Keep stirring for 2 minutes and add the chopped spring onions.

January 12, 2007 - Posted by | Vegetables, Bean Curds and Eggs

1 Comment »

  1. […] I came to London and instead followed a much simpler recipe that I found on a cooking blog called Rose’s Kitchen.  I’d really recommend looking at her blog for many chinese and singaporean dishes. The […]

    Pingback by ma po dofu « Setting Off | February 22, 2008 | Reply

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