Mapo Tofu Mabo Dofu Food

MAPO TOFU RECIPE

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.

MAPO TOFU (MABO DOFU)

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.

MAPO TOFU

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.

MAPO TOFU

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.

MABO DOFU - TOFU WITH BEEF

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

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

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.

MAPO TOFU

Steps:

• Wrap tofu w/ thick paper towel, let sit for 20 minutes to dry.
• Chop finely both garlic and ginger.
• Cut garlic chives into 1/2 inch pieces.
• Dissolve chicken stock in the hot water.
• Dissolve potato starch in water.
• Cut tofu horizontally into 2 pieces; then cut block into 3/4" cubes.
• Heat up your cooking pan, pour in sesame oil.
• Add pork and brown at high heat thoroughly.
• Add chopped garlic and ginger, reduce heat to medium.
• Push aside the cooking garlic and add the chili bean paste and sweet bean sauce to cleared area of pan; fry sauces at low heat and mix together, stirring constantly to prevent burning. Mix condiments and pork together; stir fry until evenly browned.
• Add sake, stirring until moisture is gone.
• Add chicken stock, soy sauce and sake to the pan, stirring lightly.
• Carefully add tofu blocks to pan, gently spread blocks in pan; let boil in high heat, then reduce to medium low and let simmer for 2-3 minutes, allowing tofu to soak in flavors of the sauce.
• Add garlic chives, mixing gently to prevent tofu blocks from breaking.
• Mix potato starch and water thoroughly before slowly adding it to the pan.
• Gently mix by sliding spatula on pan away from you.
• Heat on high heat for 30 seconds, then remove from heat and serve on top of rice.
• Optional: sprinkle on sichuan pepper for added flavor and heat!

IRON CHEF CHINESE - CHEF CHEN'S MAPO TOFU

Steps:

• Cut tofu into 1 inch cubes. Heat enough water in a large saucepan, add 1/2 teaspoon salt and tofu pieces. Bring to boil and cook tofu on medium high heat for 8 to 10 minutes and remove from heat. Precooking tofu in water prevents tofu from breaking apart easily later. Set aside.
• While tofu is cooking, make cornstarch paste by mixing 1 T cornstarch and 1 T water. Set aside.
• Set wok on high heat for 1 minute until hot. Add 2 T vegetable oil and swirl the pan, then add ground pork, stirring to separate.
• When ground pork is browned, add Chinese brown bean sauce ie tenmenjan, tenmienjan, or tenmenjiang, Chinese chili bean sauce ie toubanjan or doubanjiang, fermented black beans, and ichimi tougarashi or minced dried red chili pepper. Continue to cook for 1 minute.
• Add chili oil, drained tofu pieces, chicken stock, garlic chives, soy sauce, and sake. Stir fry gently for 1-2 minutes.
• Add cornstarch paste to thicken and add sesame oil. Swirl gently and cook for another 3-4 minutes on medium high heat. Sprinkle Szechuan peppercorn on top.
• Serve with steamed white rice.