Ma Po’s Tofu (Bean Curd)

This recipe is adapted from the Chinese Renal Kitchen cookbook

Ma Po’s Tofu (Bean Curd)

Ma Po’s Tofu is a popular dish that comes from China’s Sichuan province. The sauce is a spicy bean sauce and the dish is served over steamed rice. Enjoy!


  • Lean ground pork (100 g or 3 1/2 oz)
  • Tofu (medium firm; cut into ½” cubes), 1 block (350 g)
  • Garlic (finely chopped), 2 cloves
  • 1/4 Fresh red chilli pepper* (seeds removed, finely chopped )
  • 1 Green onion (chopped) 1 tbsp (15 mL)
  • Vegetable oil 1 tbsp (15 mL)

* Adjust the amount of chilli pepper used based on how spicy or mild you prefer the dish to be.


  • Vegetable oil 1 tbsp (15 mL)
  • Low sodium soy sauce 1/2 tsp (2.5 mL)
  • Chinese cooking wine 1 tsp (5 mL)
  • Sesame oil 1 tsp (5 mL)
  • Sugar ½ tsp (2 mL)


  • Low sodium soy sauce 1/2 tsp (2.5 mL)
  • Sesame oil 1 tsp (5 mL)
  • Water 3 tbsp (45 mL)
  • Corn starch 1 tbsp (15 mL)


1. Combine marinade ingredients. Add in ground pork, and let it marinate for about 15 minutes.

2. Combine sauce ingredients. Set aside.

3. Heat vegetable oil in a wok or frying pan and sauté garlic and chilli pepper. Add in the pork and stir fry until the meat is cooked thoroughly. Add in the tofu, and stir-fry gently until heated through. Whisk in sauce mixture, stir constantly until sauce thickens. Garnish with green onion. Ready to serve.

Nutrient Analysis

Calories: 110 KCal

Protein: 7.4 g

Carbohydrates: 3.3 g

Fibre: 0.7 g

Total Fat: 8.5 g

Sodium: 35 mg

Phosphorus: 68 mg

Potassium: 102 mg

Renal Diet Nutrient Analysis

Servings per recipe: 8

Serving size: 1/4 cup

Renal and Diabetic Exchanges

1 protein

Leave a Reply