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Feb 2, 2005 09:25 PM

Mabu tofu recipe?

  • j

Does anyone have a recipe for this dish? We've tried the packaged sauces from 99 Ranch, and none really comes close. The dish as I've had it in restaurants, both in Shanghai and Monterey Park, is pretty saucy and very spicy. The packaged sauces produce a very low sauce:meat:tofu ratio, and have very little heat.


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    1. I love this recipe which I have heavily adapted. I have no idea how authentic it is.

      Ma-Po Bean Curd
      (adapted from Cook’s Choice)

      1 T vegetable or peanut oil
      1 T (or more) minced ginger root
      2 or 3 cloves garlic, minced
      6-8 oz ground chicken, turkey or pork (optional)
      1/2 cup low sodium chicken broth or water
      1 1/2 to 3 T soy sauce, divided
      1/2 tsp sugar
      1 to 3 tsp Asian chili paste with garlic (3 makes it very spicy)
      1 T (or more) fermented black beans (also called salted beans), rinsed
      1/2 to 1 T oyster sauce (optional – really changes the taste, try both ways)
      1 package tofu, drained and cubed (can use firm or soft)
      1 T cornstarch mixed with 2 T water
      1/2 T sesame oil
      2 T sliced green onions (garnish)

      Heat a wok or large skillet on medium-high, add oil, sauté ginger till fragrant, add garlic and poultry or meat if using and sauté until poultry or meat turns white.

      Add broth or water, 1 1/2 T soy sauce, sugar, chili paste, black beans, and oyster sauce if using, stir well to blend and add tofu.

      Bring to a simmer, reduce heat, cover and simmer 5 to 10 minutes.

      Uncover, raise heat, and stir in cornstarch mixture until mixture thickens. Taste and add remaining soy sauce, a bit at a time, to taste. Stir in sesame oil and green onion and serve.

      Serves 2-4, depending on what else you serve with it. Very good with baby bok choy or baby Chinese spinach (yu choy).

      1. a

        Fuschia Dunlop's recipe is simple and good. Here's a link.


        1 Reply
        1. re: Aromatherapy

          I make Fuschia's recipe, only with ground pork, adjusted slightly for more heat. I wouldn't bother with a recipe that doesn't call for Sichuan peppercorns. Or at least add some (ground, pan-roasted) at the end, if using a recipe that omits them.