Ma Po Tofu


Firm tofu, diced to 2cm 1500g
Minced pork 450g
Cooking oil 70g
Sichuan peppercorns (if you like the numbing taste) 15g
Sugar 20g
Water 300g
spring onion, diced 5


1 Drain tofu and remove excess moisture by placing in between thick kitchen paper with a plate to weigh it down. Cut into 2cm cubes when water is drained.
2 Marinate the pork with Lee Kum Kee (Professional) Gluten Free Oyster Sauce and set aside for 10 minutes.
3 Heat wok to medium heat. Add the oil and peppercorn. Sauté the peppercorns till fragrant taking care not to burn them.
4 Add minced pork, Lee Kum Kee (Professional) Black Bean Sauce and Lee Kum Kee (Professional) Chilli Garlic Paste . Stir-fry till fragrant. Add the tofu, sugar and water when the pork is cooked.
5 Turn the heat down to simmer and cook fur further 5 minutes to reduce the sauce a little. Garnish with spring onions and serve with rice.


1 This dish can also be accompanied by glass noodles as this will soak up the savoury spicy sauce well.
Serves   10 
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