MA-PO TOFU (SPICY BEAN CURD WITH BEEF)
Provided by Shirley Cheng
Categories Wine Wok Ginger Stir-Fry Lunar New Year Ground Beef Tofu Spice Leek Soy Sauce
Yield Makes 4 portions
Number Of Ingredients 19
Steps:
- In dry heavy skillet over moderate heat, toast peppercorns, stirring, until fragrant, 3 to 5 minutes. Transfer to bowl and let cool, then grind in spice grinder to fine powder. Set aside.
- In large pot over moderately high heat, bring 4 cups water to boil. Add tofu, remove from heat, and let steep, uncovered, 5 minutes. Using slotted spoon, transfer tofu to medium bowl and set aside.
- In small bowl, whisk together hot bean paste, black-bean paste, 2 tablespoons oyster sauce, and chili powder. Set aside.
- In small bowl, whisk together cornstarch and 3 tablespoons water. Set aside.
- In wok or heavy large sauté pan over moderate heat, heat oil until hot but not smoking. Add beef, ginger, garlic, and scallions and stir-fry until meat is browned, about 1 minute. Add rice wine and cook, stirring occasionally, until most of moisture evaporates, 1 to 2 minutes. Add hot bean paste mixture and cook, stirring occasionally, until mixture is incorporated and oil in pan turns red, about 1 minute.
- Add tofu, leeks, stock, light and dark soy sauces, and remaining 2 tablespoons oyster sauce and bring to boil. Whisk cornstarch mixture to recombine, then add to pan and cook, stirring occasionally, until juices thicken slightly, about 1 minute.
- Transfer to serving dish. Sprinkle with Sichuan peppercorn powder and cilantro, if using. Serve immediately.
BEAN CURD AND SPICY PORK
Provided by Marian Burros
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a nonstick skillet, heat the oil, and saute the garlic, pepper flakes and ginger over medium heat for 30 seconds, stirring.
- Add the pork, and stir to break up, cooking until the pork browns.
- Add the broccoli, and stir well.
- Stir in the tofu, stock, Sherry, black beans, sugar and soy sauce. Cover, and cook over medium-low heat for about 2 minutes, until the broccoli is tender but still crisp.
- Mix the cornstarch with a little water to make a smooth paste. Stir into the skillet, and cook over low heat until the sauce thickens slightly. Season with salt. Serve over cooked rice.
Nutrition Facts : @context http, Calories 250, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 2 grams, Sodium 1015 milligrams, Sugar 4 grams, TransFat 0 grams
SPICY GAI LAN AND BEAN CURD SOUP
Gai Lan, which is known as Chinese broccoli, can be found at many Asian grocers. But if you can't find it, don't despair, fresh tender broccoli can be substituted in a pinch (it tastes quite similar anyway). This makes a wonderful light soup which can be totally vegetarian if you wish. It does turn out a bit spicy with the full three peppers sliced in (with the seeds)(I used fresh red Thai dragons in the recipe), so adjust the heat to your own taste. I think this also might be nice with chicken substituted for the tofu- if you choose to do that, add about 10-12 ounces of chopped cooked chicken where you would add the tofu. Enjoy!
Provided by PalatablePastime
Categories Clear Soup
Time 31m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring broth, ginger, sesame oil, and soy sauce (if using) to a boil in a large sauce pan.
- Add sliced gai lan and chopped chillies, return to a boil, then reduce heat and simmer for 4-6 minutes until crisp-tender.
- Gently add tofu and chopped scallions to soup, stirring without breaking tofu.
- Cook 2-3 minutes on low heat or until soup is heated though.
- Garnish with chopped cilantro and serve hot.
Nutrition Facts : Calories 14.9, Fat 0.7, SaturatedFat 0.1, Sodium 2.6, Carbohydrate 2.2, Fiber 0.5, Sugar 0.8, Protein 0.4
CHINESE SPICY EIGHT TREASURES STIR FRY
This Spicy Eight Treasures Stir fry is another everyday home cooking dish from the old days in Shanghai. The secret of this dish is a combination of 3 things: dried shrimp, loads of garlic and the substitution of spicy bean paste for the sweet bean paste.
Provided by Judy
Categories Fish and Seafood Pork Tofu
Time 45m
Number Of Ingredients 14
Steps:
- Stir fry the spiced bean curd with a teaspoon of oil over medium heat for 2 minutes. Take it out of wok and set aside. Stir fry the carrot with a teaspoon of oil using medium heat for about two minutes...until softens slightly. Take it out of wok and set aside. Repeat the process another two times with the edamame and the cubed pork and set both aside.
- Then add a tablespoon of oil to the pan and stir-fry the garlic over medium heat for about a minute. Add the shrimp and stir to combine. Add the peanuts and stir for another 3-5 minutes, until they start to smell fragrant. Then add the green pepper and mix well. Now add all the pre-cooked ingredients: the bean curd, carrot, edamame and pork. Continue to stir and cook for another few minutes so that everything comes together. Add cooking wine, spicy bean paste, sugar, sesame oil, and the black bean chili sauce. Stir everything together and keep stirring until most of the liquid has evaporated and all the ingredients are well-coated in sauce. Plate and serve!
Nutrition Facts : Calories 384 kcal, Carbohydrate 16 g, Protein 24 g, Fat 26 g, SaturatedFat 3 g, Cholesterol 39 mg, Sodium 204 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
MA PO TOFU (SPICY SZECHWAN BEAN CURD)
Ma Po, in Chinese, means 'pock-marked old lady'. It refers to a famous Szechwan chef's wife, who created this dish in the 19th century in the provincial capital, Chengdu. Be warned! Ma Po Dofu is hot and spicy, and tofu has never tasted like this before! For a vegetarian version, omit the meat, add more tofu and, after blanching, place in the marinade ingredients for 30 minutes. Brown bean paste/sauce is salty brown sauce made from fermented soybeans, and is found in jars at most Asian markets. It is also known as yellow bean paste/sauce, soy bean condiment, "Yuan Shai Shih" or "Mo Yuen Shih". If unavailable, substitute with black bean sauce. For the Szechwan chile paste, I substituted "toban jiang", (also known as "toban jan/jyan"). Try to obtain the Szechwan peppercorns. They are what give Szechwan cuisine its distinctive flavor. This delicious dish is loosely adapted from a recipe in "Mrs. Chiang's Szechwan Cookbook". It looks complicated, but I assure you it isn't! Just assemble all the ingredients before cooking.
Provided by Daydream
Categories Soy/Tofu
Time 55m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Place 1 tablespoon of the chopped ginger in a medium-sized bowl, and reserve the remainder.
- Add the remaining marinade ingredients to the bowl (1 sliced spring onion, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 2 tablespoon of Chinese rice wine, 2 teaspoons cornstarch), and mix well.
- Add the ground beef or pork, give it another stir and set aside for approx 30 minutes.
- Place the tree ears or shiitake mushrooms in small bowl, pour over boiling water, and soak for about 15 minutes until they are soft and gelatinous.
- Drain the soaked tree ears, rinse, remove hard stems, and slice finely.
- Blanch the tofu in boiling water for 2- 3 minutes, then drain.
- Combine the garlic with the reserved ginger, and process together with a stick blender or spice grinder until they form the consistency of a thick paste.
- Heat a wok over a moderately high flame.
- Add the peanut oil, and just as it is starting to smoke, add the garlic/ginger paste and stir-fry, stirring continuously, for approximately 30 seconds.
- Next add the brown bean paste, Szechwan chile paste, water chestnuts and tree ears, and stir-fry for a further minute.
- Give the meat mixture a stir, add it to the wok, and continue to stir-fry over high heat for two to three minutes, until it loses its pinkish color.
- Toss in the tofu and the sliced green onions and continue to toss and fry for about 45 seconds.
- Finally, add the sugar and stir-fry for another 30 seconds.
- Pour in the soy sauce& water, bring to the boil, then reduce heat to moderate and cook for a couple of minutes.
- Add the Szechwan pepper corns and stir thoroughly.
- If there appears to be too much liquid in the wok contents, thicken with a little cornstarch and water.
- Add 1 teaspoon sesame oil and season to taste with salt.
- Serve with steamed rice, and garnish with cilantro.
Nutrition Facts : Calories 364, Fat 25.7, SaturatedFat 6.3, Cholesterol 38.6, Sodium 813.8, Carbohydrate 11.5, Fiber 2.2, Sugar 3.1, Protein 22.2
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