Mabu Dofu Spicy Tofu Recipes

MAPO TOFU (MABO DOFU)

Steps:

• Gather all the ingredients.
• Combine all the ingredients for the seasonings (the doubanjiang, mirin, miso, oyster sauce, soy sauce, sesame oil, cornstarch, and water) in a bowl and mix well together.
• Mince the garlic cloves and ginger finely.
• Cut the green onions into small pieces. Drain the tofu and cut into 1-inch (2.5 cm) cubes.
• In a large frying pan, heat the vegetable oil on medium heat and sauté the garlic and ginger. Make sure you don't burn them. Once they are fragrant, add the ground pork and break it up with a spatula or wooden spoon.
• When the meat is no longer pink, add the seasonings mixture and stir thoroughly. Bring the sauce to a boil
• Once the sauce is boiling, add the tofu and gently coat it with the sauce. Stir frequently, without mashing the tofu, until it is heated through. Add the green onions and stir to incorporate just before taking the pan off the heat. Serve immediately.

JAPANESE MAPO TOFU (MABO DOFU)

Steps:

• Enjoy!

MABU DOFU (SPICY TOFU)

Steps:

• Press tofu and cut into small cubes.
• Mince onion, garlic, and ginger root.
• Mix water, miso, sugar, sake, salt, and bouillon in a bowl.
• Heat oil in a wok and saute onion, garlic, ginger, and red pepper flake.
• Add ground pork in the wok and saute.
• Add miso mixture in the wok and bring to a boil.
• Add tofu and simmer on medium heat for 10 minutes.
• Mix cornstarch with 1 tbsp of water and pour into the wok.
• Stir carefully and pour sesame oil.
• Serve with rice or noodles and enjoy!

SPICY SICHUAN TOFU (MAPO DOUFU)

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

CHINESE MABO TOFU

Steps:

• Mix cornstarch and water in a small bowl; set aside.
• Brown ground pork in a small skillet over medium-high heat, about 5 minutes. Drain fat.
• Heat the vegetable oil over medium-high heat in a large skillet or wok. Cook the garlic and ginger root in the oil until fragrant, about 1 minute. Stir in tofu and cook for 2 minutes. Season with the soy sauce, hot bean sauce, and sugar; stir to combine.
• Stir in the cooked pork and green onion. Sprinkle with the cornstarch and water mixture; cook and stir until thickened, about 2 minutes. Stir the sesame oil into the thickened mabo tofu.

MAPO TOFU

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.

EXTRA TASTY MAPO DOUFU

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Spread Szechuan peppercorns over a baking sheet.
• Bake peppercorns under the preheated broiler until toasted, about 1 minute. Let cool; transfer to a mortar and pestle and crush into medium grinds.
• Heat a wok or saucepan over high heat. Add oil; cook ground pork until mostly browned and crumbly, about 1 minute. Move pork to 1 side of the pan with a spatula. Reduce heat to medium. Add chili bean paste; cook and stir until oil turns red, about 30 seconds. Stir pork into oil.
• Mix black bean sauce and dried chiles into the pork mixture; cook until aromatic, about 30 seconds. Stir in chicken stock. Add tofu gently; shake pan back and forth until tofu is coated in sauce but not broken, about 2 minutes. Add soy sauce and sugar. Reduce heat to low; let simmer, about 5 minutes.
• Mix cornstarch in a small bowl with 2 tablespoons cold water. Increase heat to medium. Add to the tofu mixture, 1 teaspoon at a time, until sauce is almost as thick as ketchup and clings to the tofu, about 3 minutes. Remove from heat. Mix in the green onions. Sprinkle toasted peppercorns on top.