Mapo Tofu with Shoots


I can think of nothing better to flavor tofu than pork. This spicy Sichuan dish does just that. The translation of the name is rather unfortunate. It’s named after an old lady (po) whose face was covered in pockmarks (mazi). Not too appetizing but as legend has it she made a mean tofu dish.

I added the shoots to the traditional version. Use pea, sunflower or whatever catches your fancy.

Look for black bean and ponzu sauces in the Asian section of your grocery store.


2 tablespoons black bean sauce
1 cup chicken stock
1 tablespoon rice wine
1 tablespoon ponzu sauce (or substitute 2 teaspoons soy sauce)
2 tsps toasted sesame oil
1 tablespoon honey
1-3 tablespoons Sriracha or other hot chili sauce

Main Dish
2 tablespoons coconut or peanut oil (I use coconut oil, but refined peanut oil has a higher smoking point)
1 pound ground pork
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 block medium or firm tofu, drained and cut into 1-inch cubes
1 tablespoon cornstarch
2 cups pea or sunflower shoots
4 cups cooked rice


  • In a small bowl add all of the sauce ingredients, whisk until well blended and set aside.
  • Heat a wok or large skillet over high heat. Add the oil and swirl to coat the base and sides. Add the pork and stir-fry until it starts to brown, about two minutes. Reduce the heat to medium; add onions, garlic, and ginger and stir-fry about one minute
  • Take two tablespoons of the sauce and set aside. Add cornstarch and stir well.
  • Add the rest of the sauce to the wok and bring the liquid to a boil, the reduce to a simmer. Gently add the tofu cubes. Allow the sauce to simmer for about two to three minutes. Careful not to stir too much. You don’t want the tofu to break up.
  • Add the cornstarch mixture to the wok and simmer for another minute, until the sauce has thickened. Top with pea or sunflower shoots and serve over rice.

Serves 4


Shared on: Monday Mania, Homestead Barn Hop