Mapo Tofu Nachos Recipes

MAPO TOFU RECIPE

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.

MAPO TOFU NACHOS

Steps:

• Prepare the mapo tofu sauce: If the tofu came as a block in water, discard the water. Cut the tofu into large chunks, then use a stand blender or immersion blender to whirl the tofu into an ivory smoothie.
• In a medium (3- or 4-quart) pot over medium heat, toast the Sichuan peppercorns for 2 to 3 minutes, until super fragrant and slightly darkened. (A wisp of smoke is OK.) Let cool briefly, then pound with a mortar and pestle or pulse in a spice grinder.
• Prepare the remaining sauce ingredients and set them near the stove.
• Warm the oil in the pot over high heat. When shimmering, 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). Fry about 2 minutes longer, stirring constantly, until the mixture is a rich reddish brown.
• Reduce the heat to medium-low, then stir in the soy sauce and 1 rounded teaspoon sugar. Scrape in the blended tofu. (If there's much left in the blender jar, add 1 tablespoon water and whirl to loosen it.) Stir to combine well, partially cover and bring to simmer. Cook for about 3 minutes, stirring occasionally, to develop flavor throughout. Expect orange oil to appear on top.
• Taste the sauce and if needed, add the remaining 1/2 tablespoon doubanjiang (for heat), or a pinch of salt (for savoriness) or sugar (to tame heat).
• Stir in the scallion, then add the cornstarch slurry and stir until thickened. Turn off the heat. Stir in half the crushed Sichuan peppercorns for a bit of zing. Let sit for 5 to 10 minutes to deepen flavor and color before using; a little lingering orange oil is normal. This recipe makes about 2 1/2 cups, which is twice the amount that you'll need for this recipe; save the rest for spaghetti, more nachos or another use. (You can cool the sauce completely then refrigerate it in an airtight container for up to 3 days.)
• Prepare the nachos: Heat a toaster oven (or standard oven) to 350 degrees. Line the baking pan of the toaster oven (or a small sheet pan) with parchment or aluminum foil, leaving a little overhang on two sides so you may later easily transfer the nachos. Arrange half of the chips on the pan, laying them flat; some overlap is fine. Use a spoon to strew a heaping 1/2 cup mapo tofu sauce onto the chips. Sprinkle with half the scallions, half the cheese and half the remaining Sichuan peppercorns. Repeat with the remaining chips, a heaping 1/2 cup mapo tofu sauce, the remaining scallions, cheese and peppercorns.
• Bake for 8 to 10 minutes, until the cheese completely melts and there is gentle sizzling. Remove from the oven, then lift the parchment paper or foil to remove the nachos from the pan, then use a spatula to carefully usher the nachos to a platter. Top with any combination of olives, pickled jalapeños and cilantro, if desired.

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.

VEGAN MAPO TOFU

Steps:

• Mix vegetable broth, maple syrup, soy sauce, and cornstarch in a bowl.
• Heat peanut oil in a wok over medium-high heat. Add mushrooms, black beans, green onions, garlic, ginger, and Sichuan peppercorns. Saute until aromatic, about 1 minute. Add chili bean paste and the soy sauce mixture. Cook and stir until thick, 3 to 5 minutes. Add tofu; cook until heated through, about 1 minute more.
• Transfer cooked tofu to a serving dish; drizzle chile oil and sesame oil on top. Top with chopped peanuts.

IRON CHEF CHINESE - CHEF CHEN'S MAPO TOFU

Steps:

• Cut tofu into 1 inch cubes. Heat enough water in a large saucepan, add 1/2 teaspoon salt and tofu pieces. Bring to boil and cook tofu on medium high heat for 8 to 10 minutes and remove from heat. Precooking tofu in water prevents tofu from breaking apart easily later. Set aside.
• While tofu is cooking, make cornstarch paste by mixing 1 T cornstarch and 1 T water. Set aside.
• Set wok on high heat for 1 minute until hot. Add 2 T vegetable oil and swirl the pan, then add ground pork, stirring to separate.
• When ground pork is browned, add Chinese brown bean sauce ie tenmenjan, tenmienjan, or tenmenjiang, Chinese chili bean sauce ie toubanjan or doubanjiang, fermented black beans, and ichimi tougarashi or minced dried red chili pepper. Continue to cook for 1 minute.
• Add chili oil, drained tofu pieces, chicken stock, garlic chives, soy sauce, and sake. Stir fry gently for 1-2 minutes.
• Add cornstarch paste to thicken and add sesame oil. Swirl gently and cook for another 3-4 minutes on medium high heat. Sprinkle Szechuan peppercorn on top.
• Serve with steamed white rice.