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
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
CHINESE MABO TOFU
A simple, delicious Chinese mabo tofu recipe that has been passed on for years. Easy to prepare!
Provided by poshpal
Categories World Cuisine Recipes Asian Chinese
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Mix cornstarch and water in a small bowl; set aside.
- Brown ground pork in a small skillet over medium-high heat, about 5 minutes. Drain fat.
- Heat the vegetable oil over medium-high heat in a large skillet or wok. Cook the garlic and ginger root in the oil until fragrant, about 1 minute. Stir in tofu and cook for 2 minutes. Season with the soy sauce, hot bean sauce, and sugar; stir to combine.
- Stir in the cooked pork and green onion. Sprinkle with the cornstarch and water mixture; cook and stir until thickened, about 2 minutes. Stir the sesame oil into the thickened mabo tofu.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 8.3 g, Cholesterol 36.7 mg, Fat 17.4 g, Fiber 1.5 g, Protein 22.3 g, SaturatedFat 4.7 g, Sodium 1636.8 mg, Sugar 3.9 g
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.
MABO DOFU - TOFU WITH BEEF
This recipe comes from an English-language Chinese cookbook of my mother's. I have made it...easy and delicious, and better than in the Chinese restaurants. As most Chinese dishes, it is best as part of a meal of a variety of dishes and a group of people. Accompany with Oriental boiled rice. Mabo Dofu (Bean Curd with Ground Beef and Chili Peppers)
Provided by Eduardo Maldonado
Categories Soy/Tofu
Time 20m
Yield 4 side dish servings, 2 serving(s)
Number Of Ingredients 11
Steps:
- Cut bean curd into bite-sized squares and set aside. Heat oil and fry garlic, chili peppers and chopped leek.
- Add meat. When meat changes color, lightly stir in bean curd, soy sauce and = sugar.
- Cover with lid and cook for 10 min.
- Add cornstarch mixture, allowing it to thicken for a few minutes.
- Turn out into serving dish, sprinkle with the sesame oil and serve hot. EmmaDeer
JAPANESE MAPO TOFU (MABO DOFU)
Delicious and warming Japanese style Mapo Tofu (マーボー豆腐/mabo dofu). Ground pork and firm tofu cooked in a rich and mildly spicy Szechuan inspired sauce, best served with rice or noodles. (Serves 2)
Provided by Yuto Omura
Categories Meat
Time 25m
Number Of Ingredients 18
Steps:
- Enjoy!
MAPO DOFU
Steps:
- Place the noodles in a large bowl and cover with boiling water. Let soak until softened, 10 to 15 minutes. Drain and toss with 1/2 teaspoon toasted sesame oil to prevent sticking.
- In a small saucepan or wok, heat the beef stock to a simmer and then keep warm on low heat.
- In a small frying pan set over medium heat, dry-toast the peppercorns until fragrant. Remove from the heat and crush in a mortar and pestle, place in a plastic bag and crush with a rolling pin or use a spice grinder.
- Heat a wok over high heat and add the peanut oil. Add the garlic, ginger, chili and 1 tablespoon of the ground peppercorns and stir-fry a few seconds. Add the pork and chili bean sauce and continue stir-frying. As the pork browns, add the rice wine. When the pork has browned, add the tofu and mix gently. Season the stir-fry with soy sauce,
- black rice vinegar, the remaining 1 teaspoon sesame oil, salt and ground white pepper.
- Add the hot beef stock to the pork and tofu and bring to a boil. In a small bowl, stir together the cornstarch and 2 tablespoons water, then stir into the sauce to thicken. Stir in the scallions and remove from the heat. Serve over the noodles and sprinkle with the remaining peppercorns.
MABO DOFU
My grandmother's recipe for pork tofu. Serve over white rice.
Provided by sakuraiiko
Categories World Cuisine Recipes Asian Chinese
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the sesame oil in a wok or large skillet over medium-high heat, and cook and stir the ginger and garlic until the garlic just begins to brown, about 30 seconds. Stir in the pork, breaking it up as you stir, and cook and stir until the pork is browned and broken into small pieces. Add the chili bean sauce, soy sauce, sake, and oyster sauce, stir to mix the ingredients together, reduce heat, and let simmer until the mixture thickens slightly, about 3 more minutes.
- Thin the sauce with water as needed (sauce should not be watery) and gently stir in the tofu. Simmer until the tofu is hot and coated with sauce, about 10 minutes, stirring a few more times. Serve sprinkled with chopped green onion.
Nutrition Facts : Calories 260.2 calories, Carbohydrate 3.3 g, Cholesterol 40.9 mg, Fat 19.5 g, Fiber 0.3 g, Protein 17.2 g, SaturatedFat 5.5 g, Sodium 436.8 mg, Sugar 1.3 g
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 (MABO DOFU)
Japanese-style Mapo Tofu (Mabo Dofu) is incredibly flavorful but less spicy than the Sichuan version. It's a delicious meal ready in 30 minutes that even children can enjoy!
Provided by Namiko Chen
Categories Main Course
Time 25m
Number Of Ingredients 14
Steps:
- Gather all the ingredients.
- Combine all the ingredients for the seasonings (the doubanjiang, mirin, miso, oyster sauce, soy sauce, sesame oil, cornstarch, and water) in a bowl and mix well together.
- Mince the garlic cloves and ginger finely.
- Cut the green onions into small pieces. Drain the tofu and cut into 1-inch (2.5 cm) cubes.
- In a large frying pan, heat the vegetable oil on medium heat and sauté the garlic and ginger. Make sure you don't burn them. Once they are fragrant, add the ground pork and break it up with a spatula or wooden spoon.
- When the meat is no longer pink, add the seasonings mixture and stir thoroughly. Bring the sauce to a boil
- Once the sauce is boiling, add the tofu and gently coat it with the sauce. Stir frequently, without mashing the tofu, until it is heated through. Add the green onions and stir to incorporate just before taking the pan off the heat. Serve immediately.
Nutrition Facts : Calories 263 kcal, Carbohydrate 9 g, Protein 17 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 41 mg, Sodium 845 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 9 g, ServingSize 1 serving
MA-PO TOFU
Ma-Po Tofu is a fiery Sichuan classic is named for the pockmarked (po) wife (ma) who supposedly invented it at her husband's restaurant.
Categories Wok Ginger Pork Poach Stir-Fry Quick & Easy Dinner Tofu Soy Sauce Gourmet Sugar Conscious Dairy Free Tree Nut Free No Sugar Added
Yield Makes 3 or 4 main course servings
Number Of Ingredients 15
Steps:
- Make sauce:
- Stir together broth, bean paste, soy sauce, and kosher salt. Set aside.
- Poach tofu:
- Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish.
- Stir-fry pork:
- Heat a wok or large heavy skillet over high heat until hot and add 1 1/2 tablespoons corn oil, swirling to coat. Add pork and stir-fry, breaking up lumps and adding remaining 1/2 tablespoon corn oil if meat sticks, until no longer pink. Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes.
- Finish stir-fry:
- Stir reserved sauce, then add to pork and bring to a simmer. Drain tofu in a large sieve and slide into sauce, stirring gently.
- Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.
- Turn off heat and sprinkle with sesame oil, Sichuan-peppercorn powder to taste, and 2 tablespoons scallion. Stir once or twice, then serve sprinkled with remaining tablespoon scallion.
More about "mabo dofu food"
AUTHENTIC MAPO TOFU (麻婆豆腐) - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
Ratings 56Calories 397 per servingCategory Main
- Heat vegetable oil and Sichuan peppercorns in a large nonstick skillet over medium high heat. When the Sichuan peppercorns turn dark brown and crispy, scoop them out with spatula and transfer into a bowl layered with paper towel to soak extra oil. Save to use for garnish the dish.
- When oil is hot, add ground meat and Doubanjiang. Stir-fry over medium heat with a spatula, until pork is evenly coated with Doubanjiang. Add green onion and stir fry for another minute.
JAPANESE MAPO TOFU RECIPE (マーボー豆腐 - MABO DOFU)
From norecipes.com
4.2/5 (8)Calories 501 per servingCategory Entree
- To make the sauce for the Mabo Dofu, add the chicken stock, mirin, oyster sauce, toasted sesame oil, and potato starch to a bowl and whisk to combine.
- Preheat a large frying pan over medium-high heat until hot. Add the vegetable oil, onions, garlic, ginger, and miso, and stir-fry the mixture until the onions are tender and the miso starts to brown.
- When the pork is cooked through, give the sauce ingredients another stir to reincorporate the settled starch and then pour it into the pan. Add the tofu and gently spread it around so that it's submerged in the sauce.
MAPO TOFU RECIPE | CHINESE RECIPES | PBS FOOD
From pbs.org
- 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.
MAPO TOFU - WIKIPEDIA
From en.wikipedia.org
Main ingredients Tofu, douban (fermented … Region or state SichuanPlace of origin China
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