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.
MA-PO BEAN CURD
Provided by Marian Burros
Categories dinner, main course
Time 15m
Yield 2 servings
Number Of Ingredients 10
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
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
MAPO TOFU (BEAN CURD)
We grew up eating this in Chinese restaurant. It's quite expensive so i researched and came up with this recipe. Really good! I have been making it for 7 years now.
Provided by shygirl
Categories Lunch/Snacks
Time 50m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cut bean curd into 2 forming two triangles.
- You should have 16 all in all.
- Fry bean curd till golden.
- Set aside.
- Heat a little oil and stir fry garlic.
- Add in ground pork or shrimp.
- Saute till no longer pink.
- Add black bean garlic sauce, garlic sauce, soy and stock.
- Let simmer awhile.
- Correct seasoning, add more chili if you want it hotter.
- Thicken with cornstarch mixed in water.
- Put back all the cooked tofu in the sauce.
- Let it simmer in low heat until flavor gets absorbed.
- Garnish with spring onions.
Nutrition Facts : Calories 445.7, Fat 45.4, SaturatedFat 8, Cholesterol 30, Sodium 452.4, Carbohydrate 2, Fiber 0.1, Sugar 0.2, Protein 8.3
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