January 11, 2011

Vegetarian Ma Po Tofu

I love that Ma Po Tofu translates to something like "old pock-marked woman tofu." Sounds delicious already, huh?

This is more of a faux Ma Po Tofu. It doesn't incorporate the black bean sauce and such that goes into the real thing. This, however, will taste fairly similar. And it's still so so good. Plus, it's a heck of a lot easier to make than the real thing.

This is also a vegetarian version, making it even simpler to make. It normally would come with a little bit of ground pork, but it's not enough to make a huge taste difference, at least for me.

If you know of a tastier yet simple method for making Ma Po Tofu, I'd like to hear it. Enjoy!


1 block silken tofu, cut into bite-sized pieces
1 tablespoon water
2 tablespoons low-sodium soy sauce
1 tablespoon oyster sauce
1 to 2 teaspoons chili garlic sauce, depending on how spicy you want it
2 garlic cloves, minced
1/2 tsp sesame oil
1 medium onion
1/2 pound white mushrooms
cooked rice, enough for 1/2 cup per serving


Combine water, soy sauce, oyster sauce, and chili garlic sauce, stirring with a fork.

Heat sesame oil in a large skillet over medium-high heat. Add onions, mushrooms and garlic. Cook until onions are translucent, stirring constantly.

Add the sauce mixture to the pan and stir. Let it reheat.

Add tofu, and gently fold sauce around it until everything is hot.

Serve over 1/2 cup of rice.

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