Sizzling Mapo Tofu with Pork, Tofu and Eggplant

ma po tofu with eggplant

This recipe for Sizzling Mapo Tofu is an easy and delicious dish to make any night of the week. As preparation only takes about 10 minutes and cooking is just as fast. So, your family dinner will be on the table in no time.

Another thing that I love about this dish are the textures. I love the combination of soft eggplant, tender tofu, small pieces of pork, crisp green onions. And that fiery trio of ginger, garlic and hot sauce really hits the spot. So, this dish couldn’t be more perfect.

I’m sure you have your own go-to dinner recipe when food needs to be on the table as fast as possible. Well, Mapo Tofu is that dish for me. I have been making this dish for many many years. I just love it. It is warming, satisfying and delicious anytime of the year. And, boy, is it fast to make.

I make this dish with pork. but you could easily turn this dish into a vegan dinner by omitting the pork. Because there are so many seasonings, you won’t miss the pork.

I love reading about the history of recipes. And this one is pretty amazing. Mapo Tofu actually dates back atleast 200 years.  It was originally made by an elderly woman at The Chen Xingsheng, a small restaurant near the Wanfu Bridge in north Chengdu, the Capital City of Sichuan province in China, that she ran with her husband.

Ma means pork, and po means elderly, so mapo was actually used to describe the woman who made and served this delicious dish.

ma po tofu with eggplant

If you need a quick and delicious dinner – Mapo Tofu with Eggplant is for you!


Ma Po Tofu

Serves: 4
Cooking Time: 20 minutes


  • Part A
  • 1 eggplant, cubed
  • 2 garlic clove, chopped
  • 2 tsp chopped ginger
  • 1 Tbsp + 1 tsp sambal oelek or other hot chili sauce
  • 300 grams ground pork
  • Part B
  • 360 ml vegetable broth
  • 1/4 cup soy sauce
  • 2 tsp sake
  • dash of pepper
  • 1 package of firm tofu, cut into cubes
  • Part C
  • 4 green onions
  • 3 Tbsp corn starch
  • 1/4 cup water
  • 2 Tbsp sesame oil



Saute eggplant, then remove from pan.


Saute garlic and ginger and when aromatic add the sambal oelek.


Add pork and saute until cooked.


Add Part ‘B’.


Add eggplant back into pan.


Mix cornstarch with water.


Add mixture to pan.


Add sesame oil and green onions.


Serve with rice.



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