Bean Curd Szechuan Style Ma Po Dofu Recipes

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MA-PO TOFU (SPICY BEAN CURD WITH BEEF)



Ma-Po Tofu (Spicy Bean Curd with Beef) image

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

1 teaspoon Sichuan peppercorns
1 1/2 pounds soft (not silken) tofu, cut into 1-inch cubes
2 tablespoons Chinese hot bean paste (also called chili bean sauce)*
1 tablespoon Chinese black-bean paste or sauce*
4 tablespoons oyster sauce
2 tablespoons Asian chili powder*
1 tablespoon cornstarch
1/4 cup peanut oil
4 ounces ground beef
1 (1/4-inch) piece fresh ginger, minced (about 1 teaspoon)
2 cloves garlic, minced
1 scallion (white and green parts), thinly sliced on diagonal
1/4 cup Shaohsing rice wine
1 medium leek (white and pale green parts only), washed, halved lengthwise, and cut into 1/2-inch slices (about 1/2 cup)
1/2 cup chicken stock or low-sodium chicken broth
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
2 tablespoons fresh cilantro, chopped (optional)
*Available at Asian markets and in the Asian section of some supermarkets

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.

MA PO TOFU (SPICY SZECHWAN BEAN CURD)



Ma Po Tofu (Spicy Szechwan Bean Curd) image

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

1/2 lb ground beef (authentic) or 1/2 lb pork
3 inches fresh ginger, peeled and finely chopped
1/4 cup tree ears dried mushrooms (about 1/2 ounce) or 1/4 cup dried shiitake mushroom (about 1/2 ounce)
1 cup boiling water
1 lb firm tofu, cut into 1/2 inch cubes (or smaller if preferred)
6 garlic cloves, peeled and coarsely chopped
6 whole canned water chestnuts, rinsed and finely chopped
4 green onions, sliced finely
3 tablespoons peanut oil
2 -3 teaspoons brown bean sauce (or substitute black bean sauce)
2 -3 teaspoons szechwan chili sauce (or substitute Asian hot chile sauce with garlic)
1 teaspoon sugar
2 tablespoons light soy sauce
1/2 cup water
1/2 teaspoon ground roasted szechuan peppercorns, to taste
1 teaspoon sesame oil
salt
1/2 cup chopped cilantro
freshly cooked rice
1 spring onion, sliced finely
1 tablespoon soy sauce
1 teaspoon sesame oil
2 tablespoons rice wine or 2 tablespoons dry sherry
2 teaspoons cornstarch

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

BEAN CURD SZECHUAN-STYLE (MA PO DOFU)



Bean Curd Szechuan-Style (Ma Po Dofu) image

Literally translates as" "pock-marked old lady tofu." For more background see Daydream's recipe (which is very different from this one) "recipe #78452" A simpler version from some of the others I have seen on this site. This version is adapted from a Chinese cookbook that my Mandarin tutee gave me as a college graduation gift--"Chinese Cooking" from JG press. It is very helpful to have all of your ingredients prepared and ready to go before you start the wok because it goes very fast from that point on! Where it calls for 'hot bean sauce' I use tobanjan/lajiaojiang (chili bean paste), 'Lan Chi' (lanji in pinyin) brand, but the recipe says you can also substitute two dried red chiles. You can experiment with different tofu to see what keeps its shape the best; I have personally found that the semi-firm, locally made fresh tofu that I can get at the Uwajimaya here holds up well. This recipe reminds me of the tofu that I used to order at one of my favorite restaurants in Shanghai.

Provided by Cinizini

Categories     Soy/Tofu

Time 27m

Yield 2-3 serving(s)

Number Of Ingredients 15

1/2-3/4 lb bean curd
1/4 lb boneless lean pork (finely chopped or ground)
1 teaspoon soy sauce
1 teaspoon dry sherry
1 teaspoon sweet bean paste or 1 teaspoon hoisin sauce
3 tablespoons vegetable oil or 3 tablespoons salad oil
1 teaspoon gingerroot, minced
2 teaspoons szechuan hot bean sauce (tobanjan or lajiaojiang)
2 teaspoons garlic, minced (about 2-3 cloves)
3/4 cup water
2 tablespoons soy sauce
2 green onions, whole, thinly sliced
2 tablespoons cornstarch
2 tablespoons water
1/2 teaspoon szechuan peppercorns, roasted and crumbled (huajiao) (optional)

Steps:

  • Cut bean curd into .5-inch cubes, place in a colander and leave to drain for 15 minutes.
  • Meanwhile, in a small bowl blend the marinade: 1 tsp of soy sauce, sherry, and sweet bean or hoisin sauce; add pork and stir to coat.
  • Stir in 1 tsp of the oil and marinate for 15 minutes.
  • Heat a wok or wide frying pan over high heat.
  • When pan is hot, add remaining veg oil.
  • When oil begins to heat (i.e. passes the "water droplet test" where a sprinkling of water thrown into the oil starts to crackle--careful here) add ginger and garlic.
  • Stir once, then add pork and stir-fry until meat isn't pink any more, about 2 minutes.
  • Stir in hot bean sauce (lajiaojiang or tobanjan).
  • Add drained beancurd, the water and the 2 Tbsp soy sauce.
  • Simmer for 3 minutes, then add green onion.
  • Re-mix cornstarch and water with a fork, add to pan and cook, stirring, until sauce bubbles and thickens (this happens very quickly).
  • Sprinkle with crushed szechuan peppercorns just before serving.
  • Serve over large mounds of hot white rice.
  • I have served this along with some stir-fried Chinese broccoli (gai lan) seasoned with a little oyster sauce, or some baby bok choy stir fried with a little sesame oil.
  • For a vegetarian version, this recipe also works if you omit the meat.
  • You could also try using some kind of veggie sausage, like Morningstar crumbles, in place of the pork.

MA-PO BEAN CURD



Ma-Po Bean Curd image

Provided by Marian Burros

Categories     dinner, main course

Time 15m

Yield 2 servings

Number Of Ingredients 10

1-pound package firm tofu, cut into 1/2-inch pieces
1 teaspoon canola oil
1 1/2 tablespoons coarsely grated ginger
1 large clove garlic, minced
4 ounces lean ground pork
2 minced scallions
2 to 3 teaspoons chili paste with garlic
2 teaspoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil
2/3 cup no-salt-added chicken stock (plus a little extra)

Steps:

  • Drain tofu and cut into 1/2-inch pieces.
  • Heat oil in nonstick skillet and saute ginger and garlic for 30 seconds. Add pork, stirring to separate pieces and cook about 1 minute to brown.
  • Add the scallions, chili paste, soy sauce, sesame oil and chicken stock and stir well. Add the tofu and stir in gently; cook, uncovered, over low heat about 5 minutes. If necessary, add a little more stock. Serve over rice.

Nutrition Facts : @context http, Calories 482, UnsaturatedFat 22 grams, Carbohydrate 16 grams, Fat 28 grams, Fiber 6 grams, Protein 51 grams, SaturatedFat 4 grams, Sodium 351 milligrams, Sugar 2 grams, TransFat 0 grams

MAPO TOFU



Mapo Tofu image

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

16 ounces medium or medium-firm tofu (if unavailable, go with firm)
1 rounded teaspoon Sichuan peppercorns
3 tablespoons canola oil
6 ounces ground beef or pork (preferably 80 or 85 percent lean), roughly chopped to loosen
2 1/2 to 3 tablespoons doubanjiang (fermented chile bean sauce or paste)
1 tablespoon douchi (fermented black beans, optional)
1 teaspoon minced fresh ginger
1/2 teaspoon red-pepper flakes (optional)
2 teaspoons regular soy sauce
1 rounded teaspoon granulated sugar, plus more if needed
Fine sea salt
2 large scallions, trimmed and cut on a sharp bias into thin, 2-inch-long pieces
1 1/2 tablespoons cornstarch dissolved in 3 tablespoons water
Cooked white rice, for serving

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.

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