Noodle Recipes > Salad Recipes

Ma Po Tofu with Noodles

Ma Po Tofu with Noodles

Preparation time: 20 minutes + soaking
Cooking time:: 10 minutes
Serves: 4


  • 375 g (13 oz) Hokkien egg noodles
  • 450 g (16 oz) silken firm tofu, cut into 2 cm ( inch) cubes
  • 225 g (8 oz) ground pork, minced
  • 1 tablespoons of rinsed and rounghly chopped salted black beans
  • 2 teaspoons cornflour (cornstarch)
  • 2 cloves finely chopped garlic
  • 2 teaspoons ginger, chopped finely
  • 1 tablespoon of peanut oil
  • 2 spring onions (scallions) green part only, with extra slices
  • 2 spring onions (scallions), finely sliced
  • 1 tablespoon dark soy sauce
  • cup chicken stock
  • 1 tablespoon chilli bean paste
  • 1 tablespoon Chinese rice wine
  • teaspoon sesame oil
  • ground white pepper, to taste


  1. Drain the tofu by placing it on paper towels.
  2. In a heatproof bowl with boiling water, place the noodles and soak for 1 minute.
  3. Drain well and rinse with cold water.
  4. Divide the noodles into four serving bowls.
  5. In a small bowl, combine the cornflour and 1 tablespoon of water.
  6. Meanwhile, heat oil in a work over high heat.
  7. Place the spring onion and ginger then cook for 30 seconds, add the minced pork and stir-fry for 2 minutes.
  8. Add the chili beans paste, black beans, soy sauce and stir-fry for 1 minute.
  9. Sit in the chicken stock, rice wine and tofu and cook for 3 minutes.
  10. Add the cornflour mixture into the wok and cook for another 1 minute.
  11. Place over the noodles and season with ground white pepper.
  12. Use the extra spring onion to garnish. Drizzle with sesame oil and serve.

From: www.noodles.net.au

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