Ma Po Tofu with Steamed Rice – 麻婆豆腐

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Diced tofu and meat glistening in that dangerously red sauce served over rice. This popular Chinese dish originating from the Si Chuan province, well-known for their tongue-numbing cuisines, serves up as a comfort food for chilli lovers anywhere. While retaining its authentic spicy flavours, we have developed a meat free version of this Si Chuan classic using tofu and meat free pieces.

Quorn Meat Free Pieces is made with Mycoprotein, a nutritionally healthy source of protein derived from fermentation of a natural fungus and is a low calorie alternative to diced meat. Packed with proteins and fibre, these guilt-free meatless chunks are surprisingly tender. Accompanied by tofu, of which its humble appearance doesn’t measure up to the health benefits it offers. High in protein and rich in a variety of vitamins and minerals, this beancurd is a versatile ingredient that readily absorbs any flavour.

Healthy and rich in flavours, the dish gets its distinct spicy kick from the Si Chuan pepper oil. Remember to give the sauce a quick taste test before adding in anything. Carefully push the ingredients and get all that mouthwatering hot sauce over those soft tofu cubes and crisp Quorn pieces. Easily recreate this meat free version of the iconic savoury, tongue tingling Ma Po Tofu in just under an hour!

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  • Servings: 4

  • Time: 30 mins

  • Skill: Easy


  1. 150g Quorn pieces

  2. 2 blocks Tofu (white/cubes)

  3. 5 shitake mushrooms (minced)

  4. ½ tsp minced garlic

  5. ½ tsp minced shallots

  6. 2 tbsp vegetable oil

  7. 200ml vegetable consommé (refer recipe below)

  8. 2 tsp hot bean sauce

  9. 2 tsp vegetarian oyster sauce

  10. ½ tsp sugar

  11. Corn starch for coating

  12. Dash of dark soy sauce

  13. Dash of Si Chuan pepper oil

  14. Dash of corn starch solution

  15. Spring onions (chopped)

  16. Coriander (chopped)

  17. Steamed rice


  1. Boil some hot water add a bit of dark soy sauce and pour over cut tofu and soak about 10 minutes and drain the liquid set aside.

  2. Lightly coat 150g Quorn pieces with corn starch, deep fry until golden brown. Drain and set aside.

  3. Heat 2 tbsp vegetable oil, add minced garlic and shallots, fry until fragrant. Add minced shitake mushrooms and fry for a few more minutes.

  4. Add 2 tsp hot bean sauce, 200ml vegetable consommé, ½ tsp sugar, 2 tsp vegetarian oyster sauce, dash of dark soy sauce and Si Chuan pepper oil.

  5. Add fried Quorn pieces, mix well and bring to boil. Thick with dash of corn starch solution then add tofu cubes.

  6. Mix well and serve with steamed rice. Garnish with chopped spring onions and coriander.

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