Ma Po Tofu On Rice Recipes

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MAPO TOFU



Mapo Tofu image

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

½ cup oil ((divided))
1-2 fresh Thai bird chili peppers ((thinly sliced))
6-8 dried red chilies ((roughly chopped))
1/2- 1 1/2 tablespoons Sichuan peppercorns
3 tablespoons ginger ((finely minced))
3 tablespoons garlic ((finely minced))
8 ounces ground pork ((225g))
1-2 tablespoons spicy bean sauce ((depending on your desired salt/spice levels))
2/3 cup low sodium chicken broth ((or water))
1 pound silken tofu ((450g, cut into 1 inch cubes))
1 1/2 teaspoons cornstarch
1/4 teaspoon sesame oil ((optional))
1/4 teaspoon sugar ((optional))
1 scallion ((finely chopped))

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

MAPO TOFU RECIPE



Mapo Tofu Recipe image

Famous Mapo Tofu Recipe From Sichuan Cuisine. Recipe video below.

Provided by Elaine

Categories     Main Course

Time 20m

Number Of Ingredients 19

450 g soft tofu ( ,I am using Szechuan tender lushui tofu)
100 g minced meat-beef or pork
1/2 tbsp. sesame oil
1/2 tsp. salt
3 tbsp. cooking oil ( , divided)
1.5 tbsp. Doubanjiang ( ,roughly chopped)
1/2 tbsp. fermented black beans ( ,also known as dou-chi and fermented soya beans, roughly chopped)
1 tbsp. pepper flakes or powder ( ,optional)
1/2 tbsp. Sichuan pepper for making fresh ground powder
water or broth for braising ( ,I use 400ml this time)
1 tbsp. light soy sauce
1 tsp. sugar ( ,optional for reducing the spiciness)
2 scallion whites ( ,finely chopped)
4 garlic greens or scallion greens ( ,finely chopped)
2 garlic cloves ( ,finely chopped)
5 ginger slices ( ,finely minced (around 1 teaspoon))
2 and 1/2 tablespoon water
1 tablespoon cornstarch
steamed rice for serving

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

MA PO TOFU ON RICE



Ma Po Tofu on Rice image

Combine ground pork, tofu, and a spicy sauce and it will make a tofu-hater a believer--just ask my husband! Enjoy.

Provided by AFWIFE2004

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 41m

Yield 4

Number Of Ingredients 12

1 (16 ounce) package firm tofu
1 cup fat-free, reduced-sodium chicken broth
3 tablespoons chile-garlic sauce
3 tablespoons low-sodium soy sauce
2 tablespoons cornstarch
2 teaspoons Chinese black bean and garlic sauce
8 ounces lean ground pork
3 cloves garlic, minced
1 tablespoon grated fresh ginger
¼ cup chopped green onions
3 cups hot cooked short-grain rice
ground black pepper to taste

Steps:

  • Cut tofu into 4 slices. Place tofu between 2 paper towels. Let stand until paper towels have absorbed much of the liquid, about 10 minutes. Drain and cut into 1/2-inch cubes.
  • Whisk chicken broth, chile-garlic sauce, soy sauce, cornstarch, and black bean sauce together in a bowl.
  • Heat a wok or nonstick skillet over medium heat. Add pork; cook and stir until browned and crumbly, 5 to 7 minutes. Add garlic and ginger; cook, stirring constantly, until softened, about 2 minutes. Stir in the broth mixture; bring to a boil. Reduce heat to low; simmer sauce until thickened, about 2 minutes.
  • Toss cubed tofu into the sauce; simmer until heated through, about 2 minutes. Remove from heat; stir in green onions. Spoon ma po tofu over hot rice. Season with black pepper.

Nutrition Facts : Calories 503.2 calories, Carbohydrate 52.5 g, Cholesterol 36.7 mg, Fat 18.3 g, Fiber 4.8 g, Protein 33.7 g, SaturatedFat 4.5 g, Sodium 1041 mg, Sugar 0.4 g

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.

SPICY SICHUAN TOFU (MAPO DOUFU)



Spicy Sichuan Tofu (Mapo Doufu) image

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

1/2 teaspoon Sichuan peppercorns,
1 (14- to 17-ounce) package tofu (not silken), rinsed
3 tablespoons peanut or vegetable oil
5 ounce ground pork butt (not lean; 2/3 cup)
2 1/2 tablespoons toban jiang (hot bean sauce)
1 tablespoon fermented black beans, rinsed, drained, and chopped
2 teaspoon Asian chile powder
1 cup chicken stock or reduced-sodium chicken broth
2 teaspoon soy sauce
1 teaspoon sugar
1 tablespoons cornstarch
4 teaspoons water
4 scallions, chopped (1/2 cup)
Equipment:
Equipment: an electric coffee/spice grinder; a well-seasoned 14-inch flat-bottomed wok.

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

MA PO TOFU (FROM COOKING LIGHT)



Ma Po Tofu (From Cooking Light) image

Tried this the other day and loved it! If you use a couple of 8 oz. packages of diced tofu, found in the produce section of your grocery store, and bottled minced ginger, this goes together in no time. A rice cooker does a great job with brown rice, too, and will keep the rice warm until serving. A quick, healthy dish from Cooking Light.

Provided by LonghornMama

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 (1 lb) package reduced-fat firm tofu, cut into 6 slices
1/2 cup reduced-sodium fat-free chicken broth
1 tablespoon cornstarch
2 tablespoons low sodium soy sauce
1 tablespoon oyster sauce
1 -2 teaspoon chili-garlic sauce (I use 2 teaspoons)
4 ounces ground lean pork
1 tablespoon fresh ginger, grated & peeled
3 garlic cloves, minced
2 cups cooked long-grain brown rice, while it's still hot
1/3 cup green onion, chopped

Steps:

  • Place tofu slices on several layers of paper towels, cover with additional paper towels. Place a dinner plate on top of covered tofu; let stand 30 minutes. Remove plate, discard paper towels. Cut tofu slices into 1/2-inch cubes.
  • Combine broth, cornstarch, soy sauce, oyster sauce and chili garlic sauce, stirring with a whisk.
  • Heat a large nonstick skillet over medium-high heat. Add pork; cook 4 minutes or until done, stirring to crumble. Add ginger and garlic; cook 1 minute, stirring constantly. Add tofu; cook 4 minutes or until golden, stirring frequently. Add broth mixture to pan. Bring to a boil; cook 1 minute or until mixture thickens. Remove from heat.
  • Serve tofu mixture over rice. Sprinkle with onions.

Nutrition Facts : Calories 204.3, Fat 7, SaturatedFat 2.4, Cholesterol 20.4, Sodium 412.5, Carbohydrate 27, Fiber 2.1, Sugar 0.7, Protein 8.1

MAPO TOFU



Mapo tofu image

Even if you're not keen on tofu, give this mapo tofu a go. It's hot and really strongly flavoured thanks to chilli bean paste, fermented black beans and more

Provided by Diana Henry

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 13

450g tofu
3 tbsp groundnut oil
100g pork mince
2 tbsp Sichuan chilli bean paste
1½ tbsp fermented black beans , rinsed (optional, available from souschef.co.uk)
2cm piece ginger peeled and finely chopped
3 garlic cloves , chopped
200ml light chicken stock or water
1 tsp cornflour , mixed with 1 tbsp water
6 spring onions , sliced on the diagonal
1 tbsp Sichuan chilli oil (optional)
½ tsp Sichuan peppercorns , crushed
cooked white rice , to serve

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.

Nutrition Facts : Calories 310 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 1 milligram of sodium

VEGAN MA PO TOFU



Vegan Ma Po Tofu image

Provided by Elaine Louie

Categories     easy, weekday, main course

Time 1h

Yield 2 servings

Number Of Ingredients 17

2 tablespoons olive oil
1/2 teaspoon ground Szechwan pepper, plus additional as needed
1 tablespoon garlic, finely chopped
2 tablespoons vegetarian oyster sauce
1 tablespoon hot bean paste (also known as spiced broad bean sauce), or as needed
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon chili (hot) sesame oil, plus additional for drizzling
Half a Thai bird's-eye chili, seeded and minced
Freshly ground white pepper
2 teaspoons black Chinese vinegar, or balsamic vinegar
1 16-ounce package of silken tofu, drained and cut in 3/4 inch cubes
1/4 cup minced Chinese preserved vegetable (mustard green root)
2 teaspoons cornstarch
1 tablespoon ginger, julienned and placed in a bowl of cold water
12 coriander leaves, whole, plus stems, minced
1 tablespoon minced red bell pepper.

Steps:

  • In a wok over medium heat, heat olive oil until shimmering. Add 1/2 teaspoon Szechwan pepper, and stir rapidly for 30 seconds. Add garlic, and stir rapidly for 30 seconds. Remove wok from heat, and add oyster sauce, 1 cup water, hot bean paste, soy sauce, sugar, 1 teaspoon chili sesame oil, Thai chili, a pinch of white pepper, vinegar and tofu.
  • Place wok over high heat and cook until bubbling, about 3 to 5 minutes.Add the preserved vegetable. As it begins to heat up, adjust hot bean paste as desired, a teaspoon at a time, up to 3 teaspoons. (This amount will make it tear-inducing hot, the fieriness that Susur Lee likes.) The sauce will begin to thicken, just slightly.
  • In a small bowl, mix cornstarch with 1/4 cup cold water. Pour into the wok, stirring very gently,so as not to break up the tofu. Simmer until sauce is glossy, 30 seconds to 1 minute.
  • Transfer to a medium serving bowl, and garnish with drained julienned ginger, coriander leaves and stems, a drizzle of sesame oil, red bell pepper, and, if desired, a sprinkle of Szechwan pepper. If desired, serve with rice.

Nutrition Facts : @context http, Calories 356, UnsaturatedFat 19 grams, Carbohydrate 19 grams, Fat 24 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 1286 milligrams, Sugar 6 grams

MA PO TOFU (BRAISED SPICY PORK WITH TOFU)



Ma Po Tofu (Braised Spicy Pork With Tofu) image

This spicy, ground pork and tofu recipe served over white rice really hits the spot for me after a long day. With just a few ingredients, and some quick prep you can have dinner on the table in about a half hour. This is cheaper and more satisfying than any takeout I've ordered the last 10 years. Unlike some recipes for ma-po tofu, I eliminate the need to marinate the pork, just braise it in the sauce mixture for 10 minutes and all the flavors permeate the tofu. You can also adjust the heat by reducing the amount of chili paste so that the kids will enjoy it too - and who doesn't want their kids to develop a love for something as healthy as tofu? I also slice the ginger into larger pieces so I can remove it later (I love the taste of ginger but not biting into it)Enjoy!!

Provided by mlao77

Categories     One Dish Meal

Time 35m

Yield 1 cup servings, 4-6 serving(s)

Number Of Ingredients 14

1 lb ground pork
1 tablespoon vegetable oil
1 ounce gingerroot, sliced into 1/4 inch pieces
1 -2 garlic clove, minced
4 -6 green onions, green and white part, sliced into 1-inch pieces
14 ounces firm tofu, drained and cut into large1-inch cubes
1 cup chicken broth, seperated
1 tablespoon cornstarch, more if desired
1 tablespoon sugar
3 tablespoons shao xing cooking wine
3 tablespoons chinese rice wine
1 teaspoon sesame oil
1 tablespoon dark soy sauce
2 teaspoons garlic and red chile paste (to taste)

Steps:

  • In a wok, heat vegetable oil on medium high heat for 2 minutes. Have all your ingredients ready next to your cooking area as you will need them close at hand as cooking progresses.
  • Add garlic and ginger to the wok and stir-fry for about 1 minute, be careful not to burn the garlic.
  • Add the ground pork to the wok and break up into large chunks. Let the pork sear and gently combine the garlic and ginger as you continue to break up the meat, abour 3-4 minutes. If desired, you may season the pork at this stage with salt and black pepper, but this is not necessary.
  • For the sauce, combine the sugar, cooking wine, rice wine, sesame oil, soy sauce and chili paste. Add the sauce mixture to the wok. Gently combine and bring the wok to a simmer.
  • Add green onions, tofu and 1/2 cup of chicken stock. Gently fold ingredients together, be careful not to break up the tofu (you want it to retain their cubed-shape).
  • Cover wok with a lid and lower heat to low and braise pork and tofu for 10 minutes.
  • Remove lid and raise heat to medium. Stir cornstarch into remaining 1/2 cup of chicken stock to make a slurry. Add the slurry to the wok and gently stir to thicken sauce, about 2 minutes. Remove the ginger now, if desired.
  • Serve over white rice and enjoy!

Nutrition Facts : Calories 514.3, Fat 32.7, SaturatedFat 10.3, Cholesterol 106.7, Sodium 541.2, Carbohydrate 10.6, Fiber 1.5, Sugar 4.5, Protein 39.5

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From therecipes.info


WHAT IS MA PO TOFU AND WHY YOU SHOULD TRY IT - FOOD & DATING
Ma Po Tofu is a popular traditional Chinese dish. Originating in the Sichuan province, this dish comprises of tofu set in a spicy sauce, red suspension, based on doubon (fermented bean and chili paste), douchi (fermented black beans), and minced meat (typically beef). Sometimes translated as “pockmarked grandma’s beancurd,” Ma Po Tofu is ...
From foodanddating.com


VEGAN MAPO TOFU - COOK WITH MANALI
2021-03-05 Sauté the paste for 1 to 2 minutes in the oil. 5- Then add ginger-garlic along with chili bean sauce. Also add the mushrooms to the pan. Stir and increase the heat to medium. 6- Cook the mushrooms for around 6 minutes until they are caramelized. 7- Then add water and stir. 8- Add the soy sauce and mix.
From cookwithmanali.com


HOW TO MAKE KUZUSHI MAPO DOUFU/TOFU RICE BOWL - WHAT JAPAN EATS
2021-01-19 Add 150ml of water and bring them to boil. Transfer all the tofu into the frying pan. Add 1Tbsp. of sake, 1/2 Tbsp. of oyster sauce, 1tsp. of chicken stock powder, 1tsp. douqijiang, 2pinches of ground pepper and give them a mix. Try to cut the tofu into tiny little pieces. Add in the Japanese leek (green onion) and 1Tbsp. of Chinese chili oil.
From whatjapaneats.com


MAPO TOFU (AUTHENTIC AND BETTER THAN TAKEOUT) - RASA …
2022-06-06 Instructions. Cut the tofu into small pieces, drain the water from the tofu and set aside. Heat up a wok and pour in the cooking oil and chili oil. Add the chopped garlic, ground pork, spicy bean paste and stir-fry until the pork is half-done. Then add in chili powder, soy sauce, fermented black beans and stir-fry until aromatic.
From rasamalaysia.com


MAPO TOFU RECIPE (麻婆豆腐) - OH MY FOOD RECIPES
2020-08-04 Minced 4 cloves of garlic. Cut 3 sticks of green onion. Cut a block of soft tofu into cubes and set them aside. Add ½ tablespoon of vegetable oil into a non-stick pan. After that, turn on fire to medium high and stir fry minced garlic a little bit. Next, add ½ pound of ground pork and stir fry or loose up ground pork.
From ohmyfoodrecipes.com


MAPO TOFU RAMEN RECIPE | LEITE'S CULINARIA
2019-04-24 Cook for a minute or two and then add the garlic, ginger, and pork and fry until the pork is browned, about 4 minutes. Stir in the black beans, doubanjiang, sugar, and ground pepper and chiles. Cook for a few minutes, stirring often, to let the flavors meld. Add the chicken stock and sesame oil and bring to a boil.
From leitesculinaria.com


TOFU BEAN - RECIPES | COOKS.COM
Add water. Bake at 350 degrees for 1/2 hour. Turn slices once during baking. Ingredients: 5 (oil .. sauce .. tofu ...) 6. TOFU AND CHICKEN (OR PORK) Cut chicken and tofu into cubes. Shred green onion ... onion, and spices. Cook uncovered until heated through and …
From cooks.com


THE BEST SOFT TOFU RECIPE | MA PO TOFU 麻婆豆腐 - EAZZYCHINESE
2021-04-28 Add the cooking oil in the heated wok, then the fermented soy bean and cook for 30 seconds under medium fire Add the chilly flakes Then the garlic and ginger, and stir for 10 seconds under low fire
From eazzychinese.com


MA PO TOFU RECIPE | RECIPELAND
Ma Po Tofu recipe. Ready In: Makes servings, 125 calories per serving Ingredients: ground pork, soy sauce, tamari, rice wine, garlic, ginger, scallions, spring or ...
From recipeland.com


MA PO TOFU & BROCCOLI - THE VEGAN TASTE
Sichuan tofu, broccoli, and green beans over rice. Mapo doufu or Mapo tofu (麻婆豆腐) is a popular Chinese dish from Sichuan province. The origin of mapo tofu can be traced to 1862 during the Qing Dynasty (1644-1911) and to a couple surnamed Chen, who ran Chen Xingsheng Restaurant, a small eatery near Wanfu Bridge in north Chengdu.
From thevegantaste.com


MARINATED 'MA PO' TOFU WITH SEASONED STICKY RICE. - JUST NICOLE
2019-11-11 Print Recipe. Ma po tofu was apparently named after the woman who created it. However, it typically means Grandma skin, or pockmarked. For similarity of the texture of the tofu and the creator’s skin! Am not sure how I would feel about that if it happened to me! Me- “Yay, I created a new dish!”
From justnicole.co.uk


SICHUAN MAPO TOFU & JASMINE RICE RECIPE - FOODIE GLOBE TROTTER
2020-05-13 Cook Rice. Place jasmine rice in a rice cooker or medium pot with lid. Rinse rice by adding cold water to pot, swirling, and carefully draining 2-3 times until the water runs clear. Add 1.5 cups of water to rice. For rice cooker, press start/cook. For stovetop, bring rice to a boil on medium-high heat, cover, reduce heat to low, and cook for 20 ...
From thefoodieglobetrotter.com


MAPO TOFU - DINNER, THEN DESSERT
2019-02-24 Instructions. Add the vegetable oil to a wok or large skillet with the pork, mushrooms, bamboo shoots and onions and cook on medium high heat until cooked through, about 3-4 minutes. Add in the sesame oil, garlic, ginger and green onions and cook for an additional 30 seconds while you whisk together the broth, cornstarch, soy sauce, sugar and ...
From dinnerthendessert.com


VEGETARIAN MAPO TOFU - CHINA SICHUAN FOOD
2020-09-01 1. For the tofu, I recommend using regular tofu not firm tofu or silken tofu. The taste of firm tofu is not so tenderer but silken tofu is too easy to break. Choose the right type of tofu is a key point here. 2. Blanching tofu in hot boiling water can remove the raw taste of tofu and avoid the cubes from breaking in the later cooking process. 3.
From chinasichuanfood.com


MA PO TOFU RECIPE VEGETARIAN RECIPES ALL YOU NEED IS FOOD
Slide the tofu in and cook for 1 minute. Move out and drain. Move out and drain. Fry doubanjiang for 1 minute over slow fire until the oil turns red and then add garlic, scallion white, ginger and fermented black beans to cook for 30 seconds until aroma.
From stevehacks.com


MA PO TOFU | RECIPES| LEE KUM KEE HOME | CANADA
Cut tofu into small cubes. Remove excess water with paper towel. Boil the tofu until cooked through, set aside. Saute LKK Minced Garlic and LKK Minced Ginger until fragrant. Add ground pork and stir-fry until cooked through. Stir in LKK Panda Brand Oyster Flavoured Sauce and LKK Chili Bean Sauce and stir-fry until fragrant, then add water. Add ...
From ca.lkk.com


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