Mapo Tofu
Each time Spouse and I stop at a Chinese restaurant, there’s an 80% chance I’ll be ordering this dish called Mapo Tofu. I never bothered to cook it before since it’s so convenient to pick up the phone and order it for delivery. When I scouted for a recipe online, I was pleasantly surprised at how easy it was.
As the Kitchen God would have it, today I had all the ingredients in my pantry and decided to give it a shot. And the taste was not bad at all I must say…even Spouse. who is NOT tofu-friendly, enjoyed it. The Kitchen God’s Wife must have been watching over me too…
Mapo Tofu
.5 lbs. ground pork
2 tbsps. chili garlic sauce
3 tbsps. black bean and garlic sauce
1/2 c. chicken broth/water
sugar to taste
salt to taste
1 tbsp. oyster sauce
1 block medium tofu, cut in cubes
2 tbsps. cornstarch dissolved in 2 tbsps. water
chopped green onions
1 teaspoon sesame oil.
Stir fry pork in a hot wok for 3 minutes. Add chili-garlic and bean sauces. Stir-fry a couple of minutes. Add broth, sugar and salt and bring to a boil.
Add oyster sauce and tofu. Return to a boil. Fold in cornstarch mixture to thicken. Turn off heat. Top with green onions and sesame oil.
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I am not an expert, but I am pretty sure its called Ma Bo
But it is delicious. Try it with Eggplant — and try it with extra hot peppers 
In Japan you can buy little instant Ma Bo packs for about a buck that you just cook up with some Tofu and serve on some steaming hot white rice. Quite tasty.