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
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
SICHUAN MA LAH TOFU
Szechuan pepper is one of the flavors in this dish. Another name for it is prickly ash and it is also used in Indian dishes. Warning, it will make your mouth salivate, but it gets addictive. Another great recipe from Yo Yee.
Provided by alvinakatz
Categories Chinese
Time 5m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Put tofu on a plate to drain.
- Smash garlic and mix with everything except tofu and cilantro.
- Pour water from the tofu plate and pour the sauce over the tofu.
- Garnish with cilantro and serve chilled or at room temperature.
Nutrition Facts : Calories 207.2, Fat 11.8, SaturatedFat 2.3, Sodium 530.8, Carbohydrate 10, Fiber 2.2, Sugar 5.8, Protein 19.8
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
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- Cut the tofu into small cubes and set aside. Bring a pot of water to a boil and add a pinch of salt. Turn the heat down to a simmer then add the tofu and cook for 2 minutes. Remove from the heat and let soak in the salted water while you prepare the rest of the dish.
- In a wok, heat up the oil over medium heat. Add the pork and cook, breaking up, until the fat renders out and the pork is cooked through. Turn down the heat and add the doubanjiang and cook, stirring, until the oils release from the doubanjiang and everything looks bright red.
- Stir in the garlic and ginger and cook for 1 minute. Add the stock and soy sauce and bring the heat up so everything comes up to a simmer.
- Drain the tofu and add it to the wok, pushing it around gently so you don’t break it. Stir in the cornstarch slurry and bring up to a gentle simmer, until the sauce is thick and glossy, about 1 minute.
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