1.5 tbsp of hot bean paste
1.5 tbsp of shoyu
1 lb tofu (cubed)
1 tbsp of cooking oil
1 tbsp minced garlic
1 tbsp minced ginger
1 chopped shallot (optional)
1/2 lb ground pork
1 cup chopped vegetables (peppers, mushrooms, whatever leftovers you have)
1/2 tbsp white ppper (optional)
1 tbsp hoisin
1 tsp sesame oil
3 tbsp scallions
1 finely chopped chili

Mix the hot bean paste and shoyu. Put aside. Place oil over medium heat in frying pan or wok. Lightly brown shallots, garlic, and ginger. Add pork and cook until lightly pink, add cup of vegetables of choice ( I often add whatever leftover veggies I have; I always seem to have a half of pepper and a mushroom or two). Cook until ground pork is brown. Add tofu, hot bean paste and shoyu sauce you put aside earlier, and chili.

Let simmer until ideal consistency is reached. The longer you cook it, the more it will thicken. Some people like their ma po tofu very thick; if that’s the case make a slurry of cornstarch and water and add to the ma po tofu. Be sure to continue stirring until slurry is dissolved into tofu mixture or it will get lumpy. I don’t care to use corn starch when I don’t need to, so I let the sauce thicken up on its own.

Add hoisin sauce and stir. Finish with sesame oil and scallions. I like to eat the ma po tofu on quinoa and even on noodles!