Mabu Dofu Spicy Tofu Food

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MAPO TOFU (MABO DOFU)



Mapo Tofu (Mabo Dofu) image

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

2 cloves garlic
1 knob ginger ((1 inch, 2.5 cm))
2 green onions/scallions
14 oz soft/silken tofu (kinugoshi dofu)
1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)
½ lb ground pork ((you can also use other meat and veggies of your choice))
2½ Tbsp doubanjiang (spicy chili bean sauce/broad bean paste)
2 Tbsp mirin
1 Tbsp miso
1 Tbsp oyster sauce
½ Tbsp soy sauce
1 tsp roasted sesame oil
1 tsp potato starch or cornstarch
4 Tbsp water

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

MAPO DOFU: SPICY TOFU WITH MEAT SAUCE (SZECHWAN STYLE)



Mapo Dofu: Spicy Tofu With Meat Sauce (Szechwan Style) image

Ever wonder what to do with a package of tofu? Something delicious and different so that your guests will ask, "How did you make this? It's wonderful!" Think Chinese cooking is scary and mysterious? This simple and simply delightful recipe can change all that in one stroke. My family loves this and it's so easy, it gives me a break.

Provided by Tumerica

Categories     Soy/Tofu

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons sesame oil
2 tablespoons cooking oil
1 chopped sweet onion (can also use green onions)
1 tablespoon crushed garlic
1 lb ground turkey (can also use ground beef, pork, chicken, lamb)
1 tablespoon chili paste, to taste (we like Sriracha brand)
1 1/2 cups chicken stock
2 -3 tablespoons soy sauce (to taste)
2 -3 tablespoons sake (rice wine or other white wine)
1 tablespoon minced gingerroot
2 (14 ounce) containers silken tofu (drained and cut into cubes)
3 tablespoons cornstarch

Steps:

  • In a large sturdy frying pan (preferably a 12" one), saute the onions and the garlic in the oils until onions are somewhat tender (saute less if using green onions).
  • Add in the ground meat and chop it up with your spatula as you stir-fry. Continue until meat is no longer pink (takes only a few minutes--do not overcook!).
  • Add in ginger, chili paste (to taste--leave it out if cooking for a toddler), sake or other wine, soy sauce, and chicken stock. Bring to a boil, skimming off fat, if needed.
  • Add in the cubed tofu and stir gently, while trying to avoid breaking up the cubes. Cook only until tofu is coated and hot (not long!).
  • Stir the cornstarch into a few tablespoons of water--just to moisten--and add this mixture slowly to the meat and tofu--stirring constantly.
  • Scoop heaping portions of the mapo dofu over steamed white rice and let guests add in more chili paste, if they desire.

Nutrition Facts : Calories 323.2, Fat 19.6, SaturatedFat 3.6, Cholesterol 61.6, Sodium 500.1, Carbohydrate 12.7, Fiber 0.5, Sugar 3.6, Protein 22

MAPO TOFU



Mapo Tofu image

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

½ cup oil ((divided))
1-2 fresh Thai bird chili peppers ((thinly sliced))
6-8 dried red chilies ((roughly chopped))
1/2- 1 1/2 tablespoons Sichuan peppercorns
3 tablespoons ginger ((finely minced))
3 tablespoons garlic ((finely minced))
8 ounces ground pork ((225g))
1-2 tablespoons spicy bean sauce ((depending on your desired salt/spice levels))
2/3 cup low sodium chicken broth ((or water))
1 pound silken tofu ((450g, cut into 1 inch cubes))
1 1/2 teaspoons cornstarch
1/4 teaspoon sesame oil ((optional))
1/4 teaspoon sugar ((optional))
1 scallion ((finely chopped))

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

MABU DOFU (SPICY TOFU)



Mabu Dofu (Spicy Tofu) image

Spicy tofu is very popular in Japan. For a vegetarian version, try Morningstar Farms® Meal Starters™ Grillers® Recipe Crumbles™ instead of pork and swap the chicken bouillon for vegetable. Great both ways! Posted for ZWT II '06

Provided by Cynna

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb firm tofu
1/2 lb ground pork or 1/2 lb veggie crumbles
1/2 onion
1 inch gingerroot
1 garlic clove
1 tablespoon crushed red pepper flakes
3 tablespoons miso
1 cup water
1/2 teaspoon sugar
2 tablespoons sake
1 teaspoon chicken bouillon granules or 1 teaspoon vegetable bouillon granules, granule
1/2 teaspoon salt
1 tablespoon cornstarch
1 teaspoon sesame oil
1 tablespoon vegetable oil

Steps:

  • Press tofu and cut into small cubes.
  • Mince onion, garlic, and ginger root.
  • Mix water, miso, sugar, sake, salt, and bouillon in a bowl.
  • Heat oil in a wok and saute onion, garlic, ginger, and red pepper flake.
  • Add ground pork in the wok and saute.
  • Add miso mixture in the wok and bring to a boil.
  • Add tofu and simmer on medium heat for 10 minutes.
  • Mix cornstarch with 1 tbsp of water and pour into the wok.
  • Stir carefully and pour sesame oil.
  • Serve with rice or noodles and enjoy!

Nutrition Facts : Calories 322.7, Fat 22.1, SaturatedFat 6.2, Cholesterol 40.9, Sodium 892.9, Carbohydrate 10, Fiber 2.1, Sugar 2.9, Protein 20.7

MABO DOFU



Mabo Dofu image

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

1 tablespoon sesame oil
1 (1/2 inch) piece fresh ginger, minced
1 clove garlic, minced, or more to taste
½ pound ground pork
2 teaspoons chili bean sauce (toban djan)
1 tablespoon soy sauce
2 tablespoons sake
2 teaspoons oyster sauce
1 (12 ounce) package tofu, cut into 1/2-inch squares
½ cup water, or more if needed
1 small green onion, chopped

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

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