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
MAPO TOFU
From About.com: Chinese Food A famous Szechuan recipe - the name Ma Po Tofu is roughly translated as "pockmarked grandmother beancurd," named for the old woman who supposedly invented the dish.
Provided by Nado2003
Categories Soy/Tofu
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix marinade ingredients. Marinate pork 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 leek or green onions into short lengths.
- Heat wok and add oil. When oil is ready, add the marinated pork. Stir-fry pork 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 meat. Add the chili paste, then the stock, bean curd, 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.
Nutrition Facts : Calories 254.8, Fat 17.2, SaturatedFat 3.7, Cholesterol 27, Sodium 1201.8, Carbohydrate 9.1, Fiber 0.9, Sugar 2.2, Protein 17.6
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 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.
MAPO DOUFU
This is one of those extremely simple recipes that is a staple of its culture, yet it is so difficult to find an authentic recipe. I received this from someone who was born and raised in Sichuan province. Serve with fresh steamed white rice.
Provided by Loving The Alien
Categories World Cuisine Recipes Asian Chinese
Time 27m
Yield 4
Number Of Ingredients 10
Steps:
- Place red pepper flakes in a small bowl of hot water. Let soak until softened.
- Heat a wok over medium-high heat until very hot; pour in oil. Add peppercorns; toss briefly until aromatic. Add garlic; stir until aromatic, 10 to 15 seconds. Add ground pork; saute until until browned and crumbly, about 2 minutes.
- Mix doubanjiang and red chile flakes into the pork mixture. Let simmer for about 1 minute. Add tofu and water; gently stir to coat. Bring to a boil. Reduce heat to medium-low; let simmer until flavors meld, 3 to 4 minutes. Remove from heat and toss in green onions.
Nutrition Facts : Calories 260.4 calories, Carbohydrate 7.9 g, Cholesterol 18.3 mg, Fat 21 g, Fiber 1.2 g, Protein 12.6 g, SaturatedFat 4.1 g, Sodium 604.3 mg, Sugar 3.8 g
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.
MAPO DOFU: SPICY TOFU WITH MEAT SAUCE (SZECHWAN STYLE)
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
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
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
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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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