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Ma Fo Tofu Recipe
|Salad oil||2 Tablespoon|
|Ground lean pork||1⁄8 Pound|
|Hot bean paste/Hot bean sauce||1 Tablespoon|
|Salted fermented black beans||2 Tablespoon, rinsed, drained, and chopped|
|Garlic||3 Clove (15 gm), pressed or minced|
|Minced fresh ginger||1 Tablespoon|
|Crushed dried hot red chiles||1 Teaspoon|
|Regular strength chicken broth||1 1⁄2 Cup (24 tbs)|
|Soy sauce||1 Tablespoon|
|Soft tofu||1 Pound, rinsed, cut into 3/4-inch cubes, and drained well (Or Regular Variety)|
|Cornstarch||1 1⁄2 Tablespoon|
|Thinly sliced green onions||1⁄2 Cup (8 tbs)|
|Ground sichuan peppercorns||To Taste|
Serving size: Complete recipe
Calories 826 Calories from Fat 401
% Daily Value*
Total Fat 46 g70%
Saturated Fat 3.3 g16.7%
Trans Fat 0.5 g
Cholesterol 36.9 mg
Sodium 2897.7 mg120.7%
Total Carbohydrates 63 g20.9%
Dietary Fiber 21.5 g85.9%
Sugars 9.3 g
Protein 39 g78.8%
Vitamin A 53.3% Vitamin C 45.4%
Calcium 6.3% Iron 10.6%
*Based on a 2000 Calorie diet
When pan is hot, add oil and swirl over surface.
Add pork; stir-fry until lightly browned and crumbly, about 2 minutes.
Add bean paste, black beans, garlic, ginger, chilies, and cayenne; stir-fry until spices are very aromatic, about 30 seconds.
Add broth, soy sauce, and tofu; bring to a boil.
Simmer, uncovered and stirring occasionally, until tofu is hot, about 3 minutes.
Mix cornstarch and water.
Add to pan along with onion; stir until boiling.
Pour into a bowl and sprinkle to taste with Sichuan peppercorns.