Ma Po Tofu
Lee Kum Kee

Ma Po Tofu

Serves 2-3
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Ma Po Tofu is thought to have existed as early as 1254, with one account indicating it existed in a suburb of Chengdu, the captial city of Sichuan province.

Ma Po Tofu is traditionally served with meat, such as minced pork or beef, but this recipe can be easily adapted for vegetarians by swapping out the meat for Quorn or sweetcorn and the Oyster Sauce for Vegetarian Stir-fry Sauce.


300g firm tofu, about 1 block
90g minced pork
1 Tbsp Sichuan peppercorns (if you like extra spice)
1 Tbsp vegetable oil


1 Drain the tofu and place between thick layers of kitchen paper, place a weight on top to press out excess liquid. Before cooking cut into bite-sized pieces
2 Marinade the pork with Lee Kum Kee Premium Oyster Sauce and set aside for 10 minutes.
3 Heat the oil and sauté the peppercorns for 1-2 minutes. if using. Add minced pork and the Lee Kum Kee Chilli Bean Sauce . Add the tofu when the pork is cooked.
4 Turn the heat down to simmer and cook for a further 5 minutes to reduce the sauce a little before serving.


1 Why not swap the minced pork with Quorn or sweetcorn and use Lee Kum Kee Mushroom Vegetarian Stir-Fry Sauce instead of Lee Kum Kee Premium Oyster Sauce to turn this into a vegetarian dish.
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And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.