MAPO TOFU
You can order mapo tofu from many Chinese restaurants, but it's also quite doable at home. You can find the pivotal fermented chile and broad (fava) bean sauce or paste called doubanjiang (sometimes rendered as "toban djan") at a Chinese market. Look for a doubanjiang from Pixian, in Sichuan, and bear in mind that oilier versions have extra heat but may lack an earthy depth. Sichuan peppercorns add mala - tingly zing - and fermented black beans, called douchi, lend this dish a kick of umami. Ground beef is traditional, but many cooks choose pork; you can also try lamb, turkey thigh or a plant-based meat alternatives. Add chile flakes for extra fire, and balance mapo's intensity with rice and steamed or stir-fried broccoli.
Provided by Andrea Nguyen
Categories dinner, lunch, weeknight, grains and rice, meat, one pot, main course
Time 30m
Yield 4 servings (about 4 cups)
Number Of Ingredients 14
Steps:
- Prepare the tofu: Cut the tofu into 3/4-inch cubes and put into a bowl. Bring a kettle of water to a rolling boil. Turn off the heat and when the boiling subsides, pour hot water over the tofu to cover. Set aside for 15 minutes.
- Meanwhile, in a large (14-inch) wok or (12-inch) skillet over medium heat, toast the peppercorns for 2 to 3 minutes, until super fragrant and slightly darkened. (A wisp of smoke is normal.) Let cool briefly, then pound with a mortar and pestle, or pulse in a spice grinder.
- Set a strainer over a measuring cup, then add the tofu to drain; reserve 1 1/2 cups of the soaking water, discarding the rest. Set the tofu and reserved soaking water near the stove with the peppercorns and other prepped ingredients for swift cooking.
- Reheat the wok or skillet over high. When hot - you can flick water in and it should sizzle and evaporate within seconds - swirl in the oil to evenly coat, then add the meat. Stir and mash into cooked and crumbly pieces, 1 to 2 minutes.
- Add 2 1/2 tablespoons doubanjiang, the douchi (if using), ginger and red-pepper flakes (if using). Cook about 2 minutes longer, stirring constantly, until things are vivid reddish brown. Add the soy sauce and sugar, stir to combine, then add the tofu. Gently stir or shake the pan to combine the ingredients without breaking up the tofu much.
- Add the reserved 1 1/2 cups soaking water, bring to a vigorous simmer, and cook for about 3 minutes, agitating the pan occasionally, to let the tofu absorb the flavors of the sauce.
- Slightly lower the heat and taste the sauce. If needed, add the remaining 1/2 tablespoon of doubanjiang for heat, a pinch of salt for savoriness, or a sprinkle of sugar to tame heat.
- Add the scallions and stir to combine. Stir in the cornstarch slurry, then stir in enough to the mapo tofu to thicken to a soupy rather than a gravy-like finish. Sprinkle in the ground peppercorns, give the mixture one last stir to incorporate, then transfer to a shallow bowl. Serve immediately with lots of hot rice.
AUTHENTIC MAPO TOFU RECIPE
This easy Mapo Tofu recipe 麻婆豆腐 has the bursting and mouth-numbing flavor that you must try.Mapo tofu is such a favorite dish due to its simplicity in preparation but offers the flavor of the complex interplay of spices and flavor.
Provided by KP Kwan
Categories Recipes
Time 30m
Number Of Ingredients 15
Steps:
- Mince the meat finely. Marinate with light soy sauce land Shaoxing wine.
- Cut the tofu into 2cm squares.
- Add the vegetable oil to the pan. Add the minced ginger, chopped garlic, and the marinated meat. Stir-fry until aromatic.
- Add all the ingredients in C.
- Add the chicken stock, chili bean paste, chili oil, five-spice powder, sugar. Combine all the ingredients.
- Add the tofu carefully, not to break them.
- Cook the tofu over low heat for five minutes. Let the tofu absorb the flavor of the seasoning ingredients.
- Be gentle as the tofu can break easily.
- Add 1 tablespoon of cornflour slurry to the tofu over medium heat. Combine the slurry with the sauce so that the gravy is thick enough to adhere to the tofu.
- Finally, add 1 teaspoon ground Sichuan peppercorn
- Add the scallion on top. Served.
Nutrition Facts : Calories 474 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 46 milligrams cholesterol, Fat 32 grams fat, Fiber 4 grams fiber, Protein 37 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 580 milligrams sodium, Sugar 6 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 23 grams unsaturated fat
MAPO DOUFU (SICHUAN TOFU GROUND BEEF IN RED CHILE SAUCE)
Make and share this Mapo Doufu (Sichuan Tofu Ground Beef in Red Chile Sauce) recipe from Food.com.
Provided by Member 610488
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place tofu in a bowl with 3 cups boiling salted water. Let sit 15 minutes. Drain and spread on paper towels to dry; set aside.
- Heat oil in a 14 inch flat-bottomed wok or frying pan over medium-high heat. Add garlic and ginger. Cook until fragrant, about 1 minute.
- Add beef; cook, stirring and breaking up meat, until browned, 4-6 minutes.
- Add chives, chiles, paste, and beans. Cook, stirring, until scallions are wilted, about 2 minutes.
- Add stock and tofu. Bring to a boil, stirring gently, so as not to break up the tofu.
- Add sugar and soy. Cook, stirring, until sugar is dissolved, about 1 minute. While stirring, slowly add cornstarch mixture. Cook until sauce has thickened, about 2 minutes more.
- Transfer to a dish and garnish with scallions and pepper. Serve with rice.
Nutrition Facts : Calories 244.8, Fat 11.5, SaturatedFat 3.6, Cholesterol 31.2, Sodium 402.5, Carbohydrate 17.6, Fiber 1.5, Sugar 5.4, Protein 19
SPICY SICHUAN TOFU (MAPO DOUFU)
Provided by Eileen Wen Mooney
Categories Wok Pork Stir-Fry Quick & Easy Dinner Meat Tofu Soy Sauce Gourmet Dairy Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Grind peppercorns in grinder and set aside.
- Cut tofu into 3/4-inch cubes and pat dry.
- Heat wok over high heat until it begins to smoke, then pour oil down side and swirl to coat bottom and side. Stir-fry pork until no longer pink. Add bean sauce, black beans, and chile powder and stir-fry 1 minute. Stir in stock, soy sauce, sugar, tofu, and a pinch of salt. Simmer, gently stirring occasionally, 5 minutes.
- Meanwhile, stir together cornstarch and water until smooth.
- Stir cornstarch mixture into stir-fry and simmer, gently stirring occasionally, 1 minute. Stir in scallions and simmer 1 minute. Serve sprinkled with Sichuan pepper.
- **Serve with:**perfect steamed rice
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
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- Bring a small pot of water to a boil with 1/2 teaspoon salt. Add the cubed tofu and boil for 5 minutes. Remove from heat and set aside.
- While the tofu is blanching, heat 1 tablespoon peanut oil in a large pan or wok over medium heat. Cook the pork for 5 minutes, stirring occasionally, or until cooked through. Transfer to a plate or bowl and set aside.
- Heat the remaining peanut oil in the pan or wok. Add the doubanjiang and stir. Cook for 1 minute.
- Add the hot peppers, green onions, garlic, ginger and Chinese 5 Spice (if using). Cook, stirring, for 1 minute.
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