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Vegan Stir Fry Recipes
Contributed by Vegetarians and Vegans from around the world
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Ma Po Tofu With Tempeh
From: VegBear

Traditionally served with ground pork, but I think tempeh is delicious.


Marinade for Ground Tempeh

  • 1 1/2 tablespoons tapioca starch
  • 2 tablespoons soy sauce
  • 1 (10 ounce) package crumbled tempeh
  • 1 lb regular tofu (medium firmness)
  • 1 leek or 3 green onions
  • 1/4 teaspoon salt
  • 1 teaspoon preserved black bean
  • 1 tablespoon chili paste
  • 3 tablespoons vegetable stock


  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 2 tablespoons soy sauce
  • freshly ground szechwan pepper
  • oil, for stir-frying as needed

Mix marinade ingredients. Simmer tempeh in marinade for about 20 minutes.

Cut the tofu (bean curd) into 1/2 inch (1 cm) square cubes, and blanch (drop into boiling water) for 2 - 3 minutes. Remove from boiling water and drain.

Chop the leek or green onions into short lengths.

Heat wok and add oil. When oil is ready, add the marinated tempeh.

Stir-fry tempeh until the color darkens. Add salt and stir. Add the salted black beans. Mash the beans with a cooking ladle until they blend in well with the tempeh. Add the chili paste, then the stock, tofu, and leek or green onions.

Turn down the heat. Cook for 3 - 4 minutes.

While cooking, mix cornstarch, water, and soy sauce together. Add to wok and stir gently. Serve with freshly ground Szechuan pepper.