MA-PO TOFU (SIMMERED TOFU WITH GROUND PORK)
I have long enjoyed stir-fried tofu creations like ma-po tofu, a classic dish from Sichuan. But I found making them difficult. This version is easy and quick.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put oil in a deep 10-inch skillet or wok, preferably nonstick, and turn heat to medium-high. A minute later, add garlic, ginger and red pepper flakes, and cook just until they begin to sizzle, less than a minute. Add pork, and stir to break it up; cook, stirring occasionally, until it loses most of its pink color.
- Add scallions and stir; add stock. Cook for a minute or so, scraping bottom of pan with a wooden spoon if necessary to loosen any stuck bits of meat, then add tofu. Cook, stirring once or twice, until tofu is heated through, about 2 minutes.
- Stir in the soy sauce; taste, and add salt and red pepper flakes as necessary. Garnish with cilantro if you like, and serve.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 15 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 523 milligrams, Sugar 2 grams
MA PO TOFU (SIMMERED TOFU WITH GROUND PORK)
Tofu isn't just a meat replacement - just take this ma po, where tofu and ground pork work together side by side. Delicious fiery flavor from red pepper flakes and scallions completes this authentic Sichuan dish.
Time 29m
Yield 8
Number Of Ingredients 11
Steps:
- Put the oil in a deep 12-inch skillet or wok, preferably nonstick, and turn the heat to medium-high. A minute later, add the garlic, ginger and red pepper flakes. Cook just until they begin to sizzle, less than a minute. Add the pork and stir to break it up. Cook, stirring occasionally, until it loses most of its pink color. Add the scallion and stir, then add the stock. Cook for a minute or so, scraping the bottom of the pan with a wooden spoon if necessary to loosen any stuck bits of meat, then add the tofu. Cook, stirring once or twice, until the tofu is heated through, about 2 minutes. Stir in the soy sauce, taste, and add salt and hot pepper flakes as necessary. Garnish with the cilantro if you like and serve.
MA PO TOFU
Spicy Tofu and Ground Pork. This is an adaptation of recipe #78452 by Daydream. I couldn't find many of the items so I improvised. It is essential that you prep everything before starting this recipe, it goes fast once you get started.
Provided by Teddys Mommy
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Place 1 tablespoon of the chopped ginger into a large zip-lock bag, and reserve the remainder.
- Add the remaining marinade ingredients to the bowl (1 sliced green onion, 1 tablespoons soy sauce, 1 teaspoons sesame oil, 2 tablespoons dry sherry, 2 teaspoons cornstarch), and mix well.
- Add the ground pork, mix marinade and ground pork together, and put in refrigerator to marinate for at least 30 minutes.
- Remove hard stems from Shiitake mushrooms 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 a thick paste.
- Heat large skillet over medium-high heat.
- Add the Sesame and Olive Oil (2 tbsp sesame, 1 tbsp olive) and just as it is starting to smoke, add the garlic/ginger pasted and stir-fry, stirring continuously for approximately 30 seconds (take care not to burn the mixture).
- Next add the Black Bean Hot Sauce, Szechwan Stir Fry Sauce, Chili Oil, Shiitake mushrooms, and stir-fry for approximately 60 seconds.
- Stir meat mixture, add it to the skillet, and continue to stir-fry over high heat for two to three minutes, until it looses its pinkish color.
- Toss in the tofu and the sliced green onions and continue to fry for about 45 seconds.
- Pour in the soy sauce and water, bring to a boil, then reduce heat to moderate and cook for a couple of minutes.
- If there appears to be too much liquid in the pan contents, thicken with a little cornstarch and water.
- Serve with steamed rice.
MA PO TOFU (BRAISED SPICY PORK WITH TOFU)
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
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
CHEF CHAN'S MA PAUL TOFU WITH MINCED PORK
At Wu Liang Ye in Manhattan, the Ma Paul Tofu is zippy with flavor, and yet its braised cubes melt creamily. With a little ground pork and leek for texture, the dish is simple to make, once the shopping is done, and comes together quickly. Take care not to overcook the tofu.
Provided by Jonathan Reynolds
Categories easy, quick, main course
Time 30m
Yield 3 servings (or 2 for addicts)
Number Of Ingredients 9
Steps:
- Drain tofu and place on a cutting board. Slice horizontally into thirds. Return stack of slices to tofu container and cut into the tofu crosswise and lengthwise to make 1/2-inch to 3/4-inch cubes. Cover with water and set aside.
- In a skillet or wok over medium-high heat, stir-fry pork until no longer pink, about 1 minute. Add the oil, and when hot, add the leek, chili-soybean paste, garlic and peppercorns. Stir-fry for 1 minute.
- Add the chicken broth and bring to a boil. Pour the water off the tofu, and add the tofu to the skillet, shaking the pan so the tofu settles into the broth. Simmer until very tender, about 5 minutes. Serve with or over rice but never under it.
MA PO TOFU ON RICE
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
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
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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