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Ma Po Tofu

1/4 lb Ground pork
1 tb Soy sauce
1 tb Rice wine
1 ts Garlic; chopped
1 ts Ginger; chopped
1 tb Green onion, white part only; chopped
2 tb Hot bean sauce
1 ts Hot chili peppers; crushed
1 c Chicken broth
2 pk Tofu; cubed
1/2 c Frozen peas
1 cn Straw mushrooms; drained
1 tb Cornstarch
1 tb Water
Sesame oil

In a small bowl, combine the pork, soy sauce, rice wine, garlic, ginger, and green onions. Mix well. Put in the refrigerator and marinate for at leat

30 minutes. 2. Heat the wok over high heat. Put in about 2 tablespoons oil. When smoking, add the pork and stir quickly. When no longer pink, add the hot bean

paste and crushed chili peppers. Stir. 3. Add the chicken broth and tofu. Bring to a boil. Add the peas and mushrooms 4. Mix the cornstarch with water. Add to the wok and stir gently until thickened. 5. Drizzle with sesame oil and serve.

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