Mapo Tofu With Shrimp Japanese Sichuan Style 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.

MAPO TOFU WITH SHRIMP JAPANESE-SICHUAN STYLE

Steps:

• PREPARATION.
• In a cup add the salted black beans (rinse briefly in water to remove some of the salt) and then add 1-2 tablespoon dry sherry or substitutes. Then add grated ginger, chopped garlic and soak for 15 or more minutes, set aside.
• In a bowl add the ground meat and 1 tablespoon soy sauce and mix, set aside.
• In a cup add stock, Amoy Sichuan Spicy Noodle Sauce, chili paste with garlic, set aside.
• In a cup add the 2 tablespoons tapioca starch and 4 tablespoons water, mix and set aside.
• Cut up the FIRM tofu into bite size cubes, place in a pot of low boiling water, add 1 teaspoon salt and cook for 7 minutes, drain and set aside.
• For the Chinese Chives, discard the buds/flowers (some like to use this), wash the Chives and then cut into small 1 inch pieces ( ¾ cup), set aside, (or if using spring onions/scallions, wash and clean then cut into small pieces).
• Place the cleaned shrimp in a boil, add 1 teaspoon salt, 1 teaspoon vinegar, toss and let sit for about 15 minutes, set aside.
• COOKING DIRECTIONS.
• In a wok (or Teflon pan) add the peanut oil and when hot add the salted black bean mixture, stir for 1 minute.
• Add the ground pork (or other meat) and stir to break up the pieces for about 1 minute.
• Next add the stock mixture, stir and bring to a boil.
• Add the tofu, chives and gently toss (try not to break up the tofu), cover and let cook for 2 or more minutes, remove the cover and gently toss again, cover and let cook for 1 more minutes. (Further, if substituting spring scallions in place of chives, add at the same time the sesame oil is added).
• Mix the tapioca starch and water, remove the cover and then add ½ of the mixture and at the same time stir gently until the sauce becomes thick (add more of the tapioca mixture as needed).
• Add the shrimp (discard liquid), toss gently and cook until it has a pink coloring (do not over cook).
• Add sesame oil, briefly toss gently... now you are almost finished.
• In individual plates add some white rice and then the shrimp/black bean tofu sauce on the side or on top.
• Enjoy.
• NOTES:.
• This recipe is fairly mild in taste. However, you can add chili oil, chili peppers or other hot spices to taste.
• The Amoy Sichuan Spicy Noodle Sauce (fermented salted soybean, chili, garlic) is a great ingredient for this spicy dish or use other types of bean sauces (like Japanese miso paste, Chinese brown bean sauce) found in Asian food stores.
• Serve with white or other rice of your choice.

MAPO TOFU (SZECHUAN HOMESTYLE TOFU)

Steps:

• Mix marinade ingredients.
• Marinate pork for about 20 minutes.
• Cut the bean curd into 1/2 inch (1 cm) square cubes, and blanch (drop into boiling water) for 2- 3 minutes.
• Remove from boiling water and drain.
• Chop leeks or green onions into short lengths.
• Heat wok and add oil.
• When oil is ready, add the marinated pork.
• Stir-fry pork until the color darkens.
• Add salt and stir.
• Add the black bean paste.
• Add the chili paste, then the stock, tofu, and leek or green onions.
• Turn down the heat.
• Cook for 3- 4 minutes.
• While cooking, mix cornstarch, water, and soy sauce together.
• Add to wok and stir gently.
• Serve with freshly ground Szechuan pepper.
• Prep time is marinating time.

MAPO TOFU

Steps:

• Prepare the tofu: Cut the tofu into 3/4-inch cubes and put into a bowl. Bring a kettle of water to a rolling boil. Turn off the heat and when the boiling subsides, pour hot water over the tofu to cover. Set aside for 15 minutes.
• Meanwhile, in a large (14-inch) wok or (12-inch) skillet over medium heat, toast the peppercorns for 2 to 3 minutes, until super fragrant and slightly darkened. (A wisp of smoke is normal.) Let cool briefly, then pound with a mortar and pestle, or pulse in a spice grinder.
• Set a strainer over a measuring cup, then add the tofu to drain; reserve 1 1/2 cups of the soaking water, discarding the rest. Set the tofu and reserved soaking water near the stove with the peppercorns and other prepped ingredients for swift cooking.
• Reheat the wok or skillet over high. When hot - you can flick water in and it should sizzle and evaporate within seconds - swirl in the oil to evenly coat, then 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). Cook about 2 minutes longer, stirring constantly, until things are vivid reddish brown. Add the soy sauce and sugar, stir to combine, then add the tofu. Gently stir or shake the pan to combine the ingredients without breaking up the tofu much.
• Add the reserved 1 1/2 cups soaking water, bring to a vigorous simmer, and cook for about 3 minutes, agitating the pan occasionally, to let the tofu absorb the flavors of the sauce.
• Slightly lower the heat and taste the sauce. If needed, add the remaining 1/2 tablespoon of doubanjiang for heat, a pinch of salt for savoriness, or a sprinkle of sugar to tame heat.
• Add the scallions and stir to combine. Stir in the cornstarch slurry, then stir in enough to the mapo tofu to thicken to a soupy rather than a gravy-like finish. Sprinkle in the ground peppercorns, give the mixture one last stir to incorporate, then transfer to a shallow bowl. Serve immediately with lots of hot rice.