Ma Puo Do Fu (Pork with Tofu)

Man oh man. A good friend of mine gave me this recipe, and it sounded good, but pretty basic. Shame on me – this dish was not good – it was great. This did not take much work at all – maybe 10 minutes of prep work, and 20 minutes on the stove. So if you’re making brown rice, start that up before you do anything else (that takes 45 minutes right there). I made this with a side dish of cabbage and served over rice.
Ma Puo Do Fu

  • 1 lb. ground pork
  • 8 oz. medium tofu (i used firm, because that’s what they had at the store, and it was fine)
  • 2 cloves garlic
  • about 4 green onions
  • 2 tablespoons ginger
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 1/2 cup water
  • 1 tablespoon flour
  • 1 habanero or serrano pepper
  • hot sauce

Chop up the white parts of the onions, the ginger, the garlic, and pepper and cook with the pork while it’s browning. In the meantime, stir oil, soy sauce, water, and a splash of hot sauce into a measuring cup.  Once the meat is browned, and the onions and garlic are translucent, cube tofu and add.  (Tell me you didn’t poke the tofu at least once, just to watch it jiggle).   Stir a bit just to get it warmed up, but you don’t want to overmanipulate it or it will break up on you. Sprinkle flour or cornstarch over the meat very finely, so that it doesn’t clump.  Pour in the liquid mixture, so that the dish is somewhat soupy. Bring to a simmer, and let the liquid reduce for about 10 minutes – you need this to thicken so it’s got a little liquid in it, but isn’t soupy any more – the flour will help it thicken to more of a gravy-like consistency.  Think of the chinese dishes you get in the restaurant that are served over rice. That’s what you want to this stuff to be like (but it will taste a hell of a lot better).

While this is simmering, you can make a side dish and chop up the green part of the scallions. I lightly braised some cabbage in olive oil and a little water and tossed with toasted sesame seeds while it was still a bit crunchy.

Once the sauce thickens to the right consistency, top with scallions in your serving dish or while plating, and serve over rice.

Leave a Response