Tofu is a very versatile ingredient that can be substituted in any recipe you have at home.

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These recipes use simple and easy to find ingredients. Superior Tofu only uses Canadian grown non-GMO soybeans, and no artificial flavours or preservatives.


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Ma Po Tofu

Makes 4-6 Servings


  1. 454g Smooth Medium Firm Tofu, drained and cut into 1/2-inch cubes
  2. 1½ to 2 tbsp cooking oil
  3. 1/2 lb ground pork
  4. 1 tbsp finely minced garlic
  5. 1 tbsp finely minced peeled fresh ginger
  6. 1 tsp Sesame oil
  7. ½ tsp Sichuan-peppercorn powder
  8. 3 tbsp thinly sliced scallion

Sauce Ingredients

  1. 1/4 cup chicken broth
  2. 2 tbsp hot bean paste
  3. 2 tbsp soy sauce
  4. Salt to taste

Cornstarch Mixture

  1. 1 tbsp cornstarch
  2. 2 tbsp water


  1. Make sauce:
    1. In a bowl, stir together broth, bean paste, soy sauce, and kosher salt. Set aside.
  2. Poach tofu:
    1. Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish.
  3. Stir-fry pork:
    1. Heat a wok or large heavy skillet over high heat until hot and add 1½ tbsp cooking oil, swirling to coat. Add garlic and fry until lightly golden. Then add pork and stir-fry, breaking up lumps and add ½ tbsp more oil if meat sticks. Cook meat until no longer pink. Add ginger and stir-fry over moderate heat until very fragrant, about 2 minutes.
  4. Finish stir-fry:
    1. Add sauce to the pork and bring to a simmer.
    2. Drain tofu in a large sieve and slide into wok, stirring gently.
    3. Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 30 seconds.
    4. Turn off heat and sprinkle with sesame oil, Sichuan-peppercorn powder to taste, and 2 tbsp scallions. Stir once or twice, then serve sprinkled with remaining tablespoon scallion.

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