Ma Po Tofu

Preparation info
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By Neil Perry

Published 2008

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This is a Sichuan classic: grandmother’s tofu. For a treat I have a bowl of this with rice for lunch. Another interesting way to make this is to steam the tofu in larger squares and sauce it with the stir-fried pork — it changes the texture of the dish and accentuates the silkiness of the tofu. This is also made with beef; just substitute it for the pork and away you go.