Tofu Creamy Pasta Sauce Food

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MAPO TOFU



Mapo Tofu image

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

2 teaspoons whole Sichuan peppercorns
1 cup low-sodium chicken broth
3 tablespoons hot bean paste (such as toban djan)
2 tablespoons cornstarch
2 tablespoons hot sesame oil or hot chile oil
2 tablespoons soy sauce
1 tablespoon dark brown sugar
2 tablespoons canola oil
4 cloves garlic, minced
One 1-inch piece of ginger, finely chopped
2 tablespoon salted fermented black beans, rinsed and finely chopped
1 pound ground pork
One 14-ounce package firm tofu, drained, patted dry, and cut into 1/2-inch cubes
1/3 cup thinly sliced scallions, white and light green parts only
5 cups steamed jasmine rice, for serving

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.

THE BEST CRISPY TOFU



The Best Crispy Tofu image

The key to getting tofu nice and crispy is to first remove excess moisture. We wrap the block of tofu in a clean kitchen towel and place a heavy pan on top of it to press out as much water as possible. When searing the tofu, resist the urge to move it around. Instead, allow it to form a crust before flipping, and then again let it cook undisturbed on the other side until browned.

Provided by Food Network Kitchen

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 13

One 14-ounce block firm tofu, drained
2 tablespoons low-sodium soy sauce
Juice of 1 lime
2 teaspoons agave syrup
2 scallions, white parts minced, green parts sliced thin
1/2 teaspoon sriracha
1/2 cup panko
2 tablespoons white sesame seeds
1 tablespoon cornstarch
1 teaspoon garlic salt
1 teaspoon onion powder
Kosher salt and freshly ground black pepper
3 tablespoons olive oil

Steps:

  • Wrap the tofu in a clean dish towel and place on top of a wire rack set inside a rimmed baking sheet. Place a heavy pan on top of the tofu and let it sit for 5 minutes to release as much moisture as possible. Unwrap the tofu and slice lengthwise into 1/2-inch-thick by 1 1/2-inch-wide planks.
  • Whisk the soy sauce, lime juice, agave syrup, scallion whites and sriracha together in a small bowl and set aside. Mix the panko, sesame seeds, cornstarch, garlic salt, onion powder, 1/2 teaspoon kosher salt and a few grinds of pepper in a pie dish or shallow bowl. Press the tofu planks into the panko mixture to coat on all sides.
  • Heat the olive oil in a large skillet over medium-high heat. Add the tofu and cook, undisturbed, until deep golden brown, 4 to 5 minutes. Flip the tofu with a metal spatula and continue cooking undisturbed until a deep golden brown, 4 to 5 minutes more. Transfer to a platter.
  • Reduce the heat to low and add the soy-sauce mixture to the pan. Cook until bubbling and slightly thicker, 1 to 2 minutes. Pour the sauce over the tofu planks and sprinkle with the scallion greens.

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