MAPO TOFU
This mapo tofu recipe is the true blue, authentic real deal-the spicy, tongue-numbing, rice-is-absolutely-not-optional mapo tofu that you get in the restaurants!
Provided by Kaitlin
Categories Tofu
Time 35m
Number Of Ingredients 14
Steps:
- First, we toast the chilies. If you have homemade toasted chili oil, you can skip this step. Heat your wok or a small saucepan over low heat. Add ¼ cup of the oil and throw in the fresh and dried peppers. Stir occasionally and heat until fragrant, about 5 minutes, ensuring that the peppers don't burn. Remove from heat and set aside.
- Heat the remaining ¼ cup of oil in your wok over medium heat. Add the ginger. After 1 minute, add the garlic. Fry for another minute, and then turn up the heat to high and add the ground pork. Break up the meat and fry it until it's cooked through. Add your ground Sichuan peppercorns and stir for about 15-30 seconds, taking care to not let it burn, as it will turn bitter if it does.
- Add the spicy bean sauce to the mixture and stir it in well. Add ⅔ cups of chicken broth to the wok and stir. Let this simmer for a minute or so. While that's happening, ready your tofu and also put a ¼ cup of water in a small bowl with your cornstarch and mix until thoroughly combined.
- Add the cornstarch mixture to your sauce and stir. Let it bubble away until the sauce starts to thicken. (If it gets too thick, splash in a little more water or chicken stock.)
- Then add your chili oil from before-peppers and all! If you are using homemade chili oil, ONLY use the standing oil, as it's likely that you have salted it and you only want the oil, not additional salt. Stir the oil into the sauce, and add the tofu. Use your spatula to gently toss the tofu in the sauce. Let everything cook for 3-5 minutes. Add the sesame oil and sugar (if using) along with the scallions and stir until the scallions are just wilted.
- Serve with a last sprinkle of Sichuan peppercorn powder as a garnish if desired.
Nutrition Facts : Calories 335 kcal, Carbohydrate 8 g, Protein 11 g, Fat 29 g, SaturatedFat 5 g, Cholesterol 27 mg, Sodium 126 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
MAPO TOFU RECIPE
Famous Mapo Tofu Recipe From Sichuan Cuisine. Recipe video below.
Provided by Elaine
Categories Main Course
Time 20m
Number Of Ingredients 19
Steps:
- Add a small pinch of salt and ground pepper. Mix well and set aside.
- Cut tofu into square cubes (around 2cms). Bring a large amount of water to a boil and then add a pinch of salt. Slide the tofu in and cook for 1 minute. Move out and drain. This helps to remove the raw soy flavor form tofu.
- Get a wok and heat up around 2 tablespoons of oil, fry the minced meat until crispy. Transfer out and leave the oil in.
- Add another 1 tablespoon of vegetable cooking oil and fry doubanjiang for 1 minute over slow fire until the red turns red (bring us a lovely red color dish) and add fermented black beans, garlic, scallion white and ginger, cook for 30 seconds until aroma. Optionally mix pepper flakes in. Pepper flakes should be added at the end because it contains little water and can be burnt easily.
- Pour in water or stock. Add light soy sauce, sugar and half of the cooked beef (providing more flavors to the soup) after the broth boils and let it continue simmering for 2-3 minutes. Place the tofu in, simmer for another 6-8 minutes. The longer time of simmering helps the tofu to absorb the flavors.
- During the process of simmering, mix 1 tablespoon of cornstarch with 2.5 tablespoons of water in a small bowl to make water starch. Stir the water starch and then pour half of the mixture to the simmering pot. Back push and wait for around 30 seconds and then pour the other half. You can slightly taste the tofu and add pinch of salt if not salty enough. Add cooked beef to creates some crispy texture and then drizzle sesame oil. Mix well.
- Transfer out when almost all the seasonings stick to tofu cubes. Sprinkle Szechuan peppercorn powder (to taste)and chopped garlic greens if using.
- Serve immediately with steamed rice.
Nutrition Facts : Calories 501 kcal, Carbohydrate 21 g, Protein 22 g, Fat 35 g, SaturatedFat 6 g, Cholesterol 35 mg, Sodium 1072 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
MAPO TOFU
This spicy, aromatic Sichuan dish is recognizable from the citrus aroma of Sichuan peppercorns and the spicy fermented flavor of hot bean sauce. According to legend, Mapo Tofu (Pock-Marked Grandma's Tofu) was named after an old Chinese woman who served the dish to her restaurant guests. She became known for it and people began referring to the dish as the pock-marked woman's tofu.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a wok over medium-high heat and toast the Sichuan peppercorns until fragrant, about 10 seconds. Remove from heat and transfer the peppercorns to a bowl to cool. Coarsely grind the peppercorns in a spice grinder or with a mortar and pestle and set aside. In a medium bowl, stir together the chicken broth, hot bean paste, cornstarch, hot sesame oil, soy sauce and sugar; set aside.
- Heat the wok over medium-high heat. Add the canola oil, garlic, ginger and fermented black beans and cook until fragrant, stirring often, about 10 seconds. Add the ground pork and cook, stirring occasionally and breaking up the meat with a wooden spatula or spoon, until it is browned, 3 to 5 minutes. (Lower the heat to medium if the garlic starts to burn.) Add the reserved ground peppercorns, the tofu and the soy sauce mixture. Cook, stirring once to combine, until the sauce is reduced, thickened and glossy, about 2 minutes.
- Remove from heat and garnish with the scallions. Serve with steamed jasmine rice.
MAPO TOFU
I went to China for the first time in 2019 and spent a week in Chengdu, where Mapo Tofu is a speciality. I fell in love with all the Sichuan flavors and recreated this dish in a vegan version. Usually there is fried ground pork or beef in the chili oil over tofu, but in this case I used millet and shiitake mushrooms to create that texture. The Sichuan peppercorns, along with doubanjiang (fermented broad bean and chili paste), are essential to the recipe. You can find them in Chinese markets or online.
Provided by Next Iron Chef All Star: Elizabeth Falkner
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F. Bring a pot of water to a boil and set up a bowl of ice water.
- Cook the gai lan in the boiling water, 3 minutes, then plunge into the ice water to cool. Drain and pat dry.
- Add 2 tablespoons peanut oil and the shiitake mushrooms to a 12-inch cast-iron pan and stir to coat the mushrooms. Put the pan into the oven and roast, stirring as needed, until slightly browned, about 10 minutes. Remove from the pan and allow to cool slightly before roughly chopping. Set aside until ready to use.
- Heat a medium saucepan on medium-high heat and add 1 tablespoon of the peanut oil. Add the millet and toast, stirring, until fragrant, about 1 minute. Add half of the chives to sweat for a minute. Add 1 tablespoon doubanjiang and 3 cups water. Cover and cook for about 20 minutes. (Add more water if it is cooked out and the millet is too al dente).
- Meanwhile, in a wok or wide saucepan, add 2 tablespoons peanut oil. Add the remaining 1/2 cup chives, along with the ginger and garlic, and cook for 1 minute. Add the mushrooms and stir to combine. Add the Shaoxing, dark soy sauce, sugar and remaining tablespoon doubanjiang and continue to cook until heated through, adding a little water if it becomes too dry.
- Combine the two mixtures together and add the Sichuan peppercorns and soy sauce to season. Spoon into a serving bowl and top with the tofu, chile oil and gai lan. Garnish with the peanuts, crispy shallots, cilantro and more chives. Add a pinch of ground Sichuan peppercorns over the top.
MAPO TOFU
Even if you're not keen on tofu, give this mapo tofu a go. It's hot and really strongly flavoured thanks to chilli bean paste, fermented black beans and more
Provided by Diana Henry
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 13
Steps:
- Get all the ingredients ready before you start cooking and set them out in bowls. Drain the tofu and cut it into 1.5cm cubes. Put it in a bowl and cover with very hot water. Leave this while you get on with everything else.
- Heat a wok and pour in the groundnut oil. Get this really hot and fry the pork until it's crispy. Remove with a slotted spoon but leave the oil behind.
- Add the bean paste and cook, stirring for a few mins until fragrant, then add the black beans, ginger and garlic. Cook, stirring, for a min or so, then add the stock and let it bubble away.
- Stir the cornflour and water into the mixture in the wok, drain the tofu and stir it into the sauce. Tip in the spring onions and the mince.
- Add the chilli oil, if using, and sprinkle over the Sichuan peppercorns. The sauce shouldn't need seasoning with salt, as many of the ingredients are salty already. Serve with boiled white rice.
Nutrition Facts : Calories 310 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 1 milligram of sodium
MA PO TOFU ON RICE
Combine ground pork, tofu, and a spicy sauce and it will make a tofu-hater a believer--just ask my husband! Enjoy.
Provided by AFWIFE2004
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 41m
Yield 4
Number Of Ingredients 12
Steps:
- Cut tofu into 4 slices. Place tofu between 2 paper towels. Let stand until paper towels have absorbed much of the liquid, about 10 minutes. Drain and cut into 1/2-inch cubes.
- Whisk chicken broth, chile-garlic sauce, soy sauce, cornstarch, and black bean sauce together in a bowl.
- Heat a wok or nonstick skillet over medium heat. Add pork; cook and stir until browned and crumbly, 5 to 7 minutes. Add garlic and ginger; cook, stirring constantly, until softened, about 2 minutes. Stir in the broth mixture; bring to a boil. Reduce heat to low; simmer sauce until thickened, about 2 minutes.
- Toss cubed tofu into the sauce; simmer until heated through, about 2 minutes. Remove from heat; stir in green onions. Spoon ma po tofu over hot rice. Season with black pepper.
Nutrition Facts : Calories 503.2 calories, Carbohydrate 52.5 g, Cholesterol 36.7 mg, Fat 18.3 g, Fiber 4.8 g, Protein 33.7 g, SaturatedFat 4.5 g, Sodium 1041 mg, Sugar 0.4 g
MA PO TOFU (FROM COOKING LIGHT)
Tried this the other day and loved it! If you use a couple of 8 oz. packages of diced tofu, found in the produce section of your grocery store, and bottled minced ginger, this goes together in no time. A rice cooker does a great job with brown rice, too, and will keep the rice warm until serving. A quick, healthy dish from Cooking Light.
Provided by LonghornMama
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place tofu slices on several layers of paper towels, cover with additional paper towels. Place a dinner plate on top of covered tofu; let stand 30 minutes. Remove plate, discard paper towels. Cut tofu slices into 1/2-inch cubes.
- Combine broth, cornstarch, soy sauce, oyster sauce and chili garlic sauce, stirring with a whisk.
- Heat a large nonstick skillet over medium-high heat. Add pork; cook 4 minutes or until done, stirring to crumble. Add ginger and garlic; cook 1 minute, stirring constantly. Add tofu; cook 4 minutes or until golden, stirring frequently. Add broth mixture to pan. Bring to a boil; cook 1 minute or until mixture thickens. Remove from heat.
- Serve tofu mixture over rice. Sprinkle with onions.
Nutrition Facts : Calories 204.3, Fat 7, SaturatedFat 2.4, Cholesterol 20.4, Sodium 412.5, Carbohydrate 27, Fiber 2.1, Sugar 0.7, Protein 8.1
MA PO TOFU (BRAISED SPICY PORK WITH TOFU)
This spicy, ground pork and tofu recipe served over white rice really hits the spot for me after a long day. With just a few ingredients, and some quick prep you can have dinner on the table in about a half hour. This is cheaper and more satisfying than any takeout I've ordered the last 10 years. Unlike some recipes for ma-po tofu, I eliminate the need to marinate the pork, just braise it in the sauce mixture for 10 minutes and all the flavors permeate the tofu. You can also adjust the heat by reducing the amount of chili paste so that the kids will enjoy it too - and who doesn't want their kids to develop a love for something as healthy as tofu? I also slice the ginger into larger pieces so I can remove it later (I love the taste of ginger but not biting into it)Enjoy!!
Provided by mlao77
Categories One Dish Meal
Time 35m
Yield 1 cup servings, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a wok, heat vegetable oil on medium high heat for 2 minutes. Have all your ingredients ready next to your cooking area as you will need them close at hand as cooking progresses.
- Add garlic and ginger to the wok and stir-fry for about 1 minute, be careful not to burn the garlic.
- Add the ground pork to the wok and break up into large chunks. Let the pork sear and gently combine the garlic and ginger as you continue to break up the meat, abour 3-4 minutes. If desired, you may season the pork at this stage with salt and black pepper, but this is not necessary.
- For the sauce, combine the sugar, cooking wine, rice wine, sesame oil, soy sauce and chili paste. Add the sauce mixture to the wok. Gently combine and bring the wok to a simmer.
- Add green onions, tofu and 1/2 cup of chicken stock. Gently fold ingredients together, be careful not to break up the tofu (you want it to retain their cubed-shape).
- Cover wok with a lid and lower heat to low and braise pork and tofu for 10 minutes.
- Remove lid and raise heat to medium. Stir cornstarch into remaining 1/2 cup of chicken stock to make a slurry. Add the slurry to the wok and gently stir to thicken sauce, about 2 minutes. Remove the ginger now, if desired.
- Serve over white rice and enjoy!
Nutrition Facts : Calories 514.3, Fat 32.7, SaturatedFat 10.3, Cholesterol 106.7, Sodium 541.2, Carbohydrate 10.6, Fiber 1.5, Sugar 4.5, Protein 39.5
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MAPO TOFU RECIPE | CHINESE RECIPES | PBS FOOD
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- Add the chicken stock, cornstarch, soy sauce and sugar to a small bowl and stir to combine.
- Heat a wok or large frying pan until hot. Add the sesame oil, garlic, ginger and green onions and stir-fry with a spatula until fragrant. Add the black beans and Sichuan pepper and continue stir-frying.
- Add the ground pork and use the spatula to break it up into small grains (you don’t want clumps of meat). When the pork is cooked, add the doubanjiang and stir to distribute.
- Give the stock mixture a good stir to incorporate anything that may have settled, and then pour it over the pork and tofu. Toss to coat, then boil until the sauce thickens.
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