Ma-Po Bean Curd (Tofu in Spicy Pork Sauce)

Karry Hosford
  • Yield: 4 servings


8large dried Chinese or shiitake mushrooms
2tablespoons cornstarch
1cup chicken stock
1/4cup dry sherry
1/4cup soaking liquid from mushrooms, strained
2tablespoons soy sauce
2teaspoons rice vinegar
2tablespoons vegetable oil
2tablespoons minced fresh ginger
1large garlic clove
8ounces lean ground pork
2tablespoons hot bean paste
1/2cup sliced green onions
2 (14-ounce) packages firm water-packed tofu, cut into 1-inch cubes
1teaspoon dark sesame oil
1/4teaspoon finely ground black pepper
Sliced green onions (optional)


  1. To hydrate mushrooms, soak them in ½ cup hot water for 30 minutes. Drain, reserving soaking liquid. Cut off tough stems. Chop caps, set aside.
  2. Combine cornstarch and next five ingredients (cornstarch through vinegar), stir well to dissolve cornstarch.
  3. Heat oil in wok or large skillet over medium high heat. Add ginger and garlic, stir-fry 15 seconds. Add pork, crumble and cook 2 minutes or until no longer pink. Add bean paste, stir-fry 30 seconds. Add green onions and reserved chopped mushrooms and stir-fry 30 seconds. Add cornstarch mixture; bring to a boil over high heat. Stir sauce until thick. Add tofu, sesame oil and black pepper; stirring gently, being careful not to break up tofu. Cook 1 minute. Garnish with sliced green onions. Serve with rice.

Recipe by Jim Fobel, courtesy of The Soyfoods Council

Nutritional Info *per serving

  • Calories 395
  • Fat 28g
  • Saturated Fat 6.6g
  • Polyunsaturated Fat 8.6g
  • Monounsaturated Fat 10g
  • Cholesterol 31mg
  • Sodium 661mg
  • Carbohydrate 14g
  • Fiber 1.6g
  • Protein 25g