Ma Por Tofu is a well-known spicy, hot and delicious dish from the Szechuan province in China. The name is translated as “pockmarked grandmother tofu,” derived from an old woman who supposedly invented the dish.
Ma por tofu is a combination of tofu set in a spicy, hot sauce, cooked with pork or beef mince, fermented black beans and garlic.
The tasting sensations you get from this particular dish is often described using these seven Chinese adjectives and characteristics: 鲜 (fresh), 香 (aromatic), 酥 (flaky), 麻 (numbing), 辣 (spicy hot), 烫 (hot temperature),嫩 and (soft).
For me it is the numbing effect on the tongue due to the chillies but I just keep on eating because it`s just so damn tasty. Some of you remembered these characteristics and as I mentioned on FB, if you comment I will put your comments about this dish in my blog so here they are…..
Prep Time: 15 minutes
Cooking Time: 15 minutes
300 g pork mince or beef mince
450 g tofu cut into bite size cubes
4-6 red Thai chillies
3 garlic cloves
1 spring onion
150 ml hot water
2 tablespoons groundnut oil
1 tablespoon preserved fermented black beans
1 tablespoon light soy sauce
1 teaspoon chicken powder
1 teaspoon white pepper powder
¼ teaspoon salt
2 tablespoons cold water mix with 1 ½ teaspoon corn flour
• Mash the fermented beans, chillies and garlic cloves into a paste and set aside. Heat a wok on a medium/high heat. Add oil, once hot, add the paste, salt and stir fry for 10 -15 seconds.
• Add the minced meats and break it up quickly. Stir fry for 3 minutes.
• Add water, chicken powder, light soy sauce and pepper powder. Coat the meat well.
• Cut tofu cubes into bite size chunks and add into the wok. Gently mix with a big spatula.
• In a separate bowl, mix together the thickening agents and pour into the wok. Simmer for 8-9 minutes until the sauce thickens. Sprinkle with freshly chopped spring onions. Serve!