Ma Po Tofu

The recipe Ma Po Tofu can be made in about 45 minutes. This recipe serves 8. One serving contains 783 calories, 67g of protein, and 28g of fat. For $4.9 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. 35 people were impressed by this recipe. Head to the store and pick up fermented black beans, black vinegar, peppercorns, and a few other things to make it today. It works well as a main course. It is a good option if you're following a dairy free diet. It is brought to you by Chow. Overall, this recipe earns an excellent spoonacular score of 91%. If you like this recipe, take a look at these similar recipes: Pan-Fried Tofu with Spicy Lemongrass Sauce (Tofu Nuong Xa), Baked Italian Herb Tofu + How to Press Tofu Like a Champ, and Pressure Cooker Saag Tofu (Indian Spinach and Tofu).

Servings: 8

 

Ingredients:

1 bay leaf

1/2 cup Chinese black vinegar, plus more as needed

1 (4-pound) boneless pork shoulder, untrimmed and cut into 1-inch cubes

1 cardamom pod

Chile oil, as needed

Steamed white rice

2/3 cup packed dark brown sugar, plus more as needed

2 ounces dried arbol chiles

2 tablespoons fermented black beans, finely chopped

2 tablespoons coarsely chopped fresh cilantro

1/4 cup peeled and minced fresh ginger (about 1 [3- to 4-inch] piece)

1/4 cup minced fresh garlic (about 1/2 medium head)

1/3 cup kosher salt

4 ounces beech mushrooms, stems trimmed

2 tablespoons Sichuan peppercorns

2 scallions, thinly sliced (white and light green parts only)

1 cup Shaoxing wine

2 tablespoons soy sauce, plus more as needed

1/4 cup star anise pods

2 (1-pound) packages soft tofu, drained and cut into 1-inch cubes

3 tablespoons tomato paste

2 cups water

1/4 cup plus 1 tablespoon distilled white vinegar, plus more as needed

Equipment:

bowl

oven

baking sheet

meat grinder

dutch oven

colander

frying pan

Cooking instruction summary:

For the marinade:1Place all ingredients in a large bowl and stir to evenly coat the pork. Cover and refrigerate for at least 2 hours and up to 4 hours.For the sauce:1Heat the oven to 400F and arrange a rack in the middle. Place the chiles in a single layer on a baking sheet and toast until slightly darkened and fragrant, about 3 to 5 minutes. Let cool completely. Using a spice grinder or clean coffee grinder, grind the chiles into a fine powder. Transfer to a medium bowl. Grind the star anise pods along with the Sichuan peppercorns into a fine powder and add to the chiles; set aside.2When the pork is ready, set a colander over a large bowl and transfer the pork and marinade mixture to the colander. Set the marinade aside. Using a meat grinder fitted with a coarse (1/4-inch) dye, grind the pork into a large Dutch oven or a heavy-bottomed pot with a tightfitting lid.3Add the ground spice mixture, reserved marinade, brown sugar, salt, water, bay leaf, and cardamom pod to the ground pork and stir to combine. Bring to a simmer over medium-high heat, then reduce the heat to medium and simmer, stirring occasionally, until the meat is no longer pink, about 15 minutes. Reduce the heat to low, cover, and simmer until the flavors have melded, about 2 hours, stirring every half hour. Meanwhile, place the vinegar, garlic, ginger, tomato paste, fermented black beans, and soy sauce in a medium bowl and stir to combine; set aside.4When the pork is ready, remove from heat, add the reserved black bean mixture and the mushrooms, and stir to combine. Taste and season with chile oil, additional soy sauce, brown sugar, and black or white vinegar as needed to balance the flavors. (At this point, you can cool the sauce completely, then transfer it to a container with a tightfitting lid and freeze it for up to 1 month.)To serve:1Place 3 cups of the sauce in a large frying pan over medium-high heat until simmering. Add the tofu, stir gently to combine, and simmer until the tofu is heated through, about 3 minutes.2Transfer to a serving bowl, garnish with cilantro and scallions, and serve with steamed rice. Share This RecipePrintEmailSave (116)

 

Step by step:


1. For the marinade:1

2. Place all ingredients in a large bowl and stir to evenly coat the pork. Cover and refrigerate for at least 2 hours and up to 4 hours.For the sauce:1

3. Heat the oven to 400F and arrange a rack in the middle.

4. Place the chiles in a single layer on a baking sheet and toast until slightly darkened and fragrant, about 3 to 5 minutes.

5. Let cool completely. Using a spice grinder or clean coffee grinder, grind the chiles into a fine powder.

6. Transfer to a medium bowl. Grind the star anise pods along with the Sichuan peppercorns into a fine powder and add to the chiles; set aside.2When the pork is ready, set a colander over a large bowl and transfer the pork and marinade mixture to the colander. Set the marinade aside. Using a meat grinder fitted with a coarse (1/4-inch) dye, grind the pork into a large Dutch oven or a heavy-bottomed pot with a tightfitting lid.3

7. Add the ground spice mixture, reserved marinade, brown sugar, salt, water, bay leaf, and cardamom pod to the ground pork and stir to combine. Bring to a simmer over medium-high heat, then reduce the heat to medium and simmer, stirring occasionally, until the meat is no longer pink, about 15 minutes. Reduce the heat to low, cover, and simmer until the flavors have melded, about 2 hours, stirring every half hour. Meanwhile, place the vinegar, garlic, ginger, tomato paste, fermented black beans, and soy sauce in a medium bowl and stir to combine; set aside.4When the pork is ready, remove from heat, add the reserved black bean mixture and the mushrooms, and stir to combine. Taste and season with chile oil, additional soy sauce, brown sugar, and black or white vinegar as needed to balance the flavors. (At this point, you can cool the sauce completely, then transfer it to a container with a tightfitting lid and freeze it for up to 1 month.)To serve:1

8. Place 3 cups of the sauce in a large frying pan over medium-high heat until simmering.

9. Add the tofu, stir gently to combine, and simmer until the tofu is heated through, about 3 minutes.2

10. Transfer to a serving bowl, garnish with cilantro and scallions, and serve with steamed rice.

11. Share This Recipe

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Nutrition Information:

Quickview
807k Calories
68g Protein
29g Total Fat
59g Carbs
38% Health Score
Limit These
Calories
807k
40%

Fat
29g
45%

  Saturated Fat
5g
33%

Carbohydrates
59g
20%

  Sugar
22g
25%

Cholesterol
136mg
45%

Sodium
5312mg
231%

Alcohol
4g
27%

Get Enough Of These
Protein
68g
137%

Vitamin B3
23mg
120%

Vitamin B1
1mg
103%

Selenium
68µg
98%

Vitamin B6
1mg
96%

Vitamin B2
1mg
74%

Phosphorus
636mg
64%

Manganese
1mg
60%

Iron
7mg
43%

Vitamin A
2043IU
41%

Potassium
1347mg
38%

Zinc
5mg
37%

Vitamin B12
1µg
33%

Vitamin B5
2mg
30%

Calcium
266mg
27%

Magnesium
105mg
26%

Vitamin K
27µg
26%

Fiber
6g
24%

Copper
0.47mg
23%

Vitamin E
2mg
18%

Vitamin C
7mg
9%

Folate
13µg
3%

covered percent of daily need
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