MAPO TOFU
This mapo tofu recipe is the true blue, authentic real deal-the spicy, tongue-numbing, rice-is-absolutely-not-optional mapo tofu that you get in the restaurants!
Provided by Kaitlin
Categories Tofu
Time 35m
Number Of Ingredients 14
Steps:
- First, we toast the chilies. If you have homemade toasted chili oil, you can skip this step. Heat your wok or a small saucepan over low heat. Add ¼ cup of the oil and throw in the fresh and dried peppers. Stir occasionally and heat until fragrant, about 5 minutes, ensuring that the peppers don't burn. Remove from heat and set aside.
- Heat the remaining ¼ cup of oil in your wok over medium heat. Add the ginger. After 1 minute, add the garlic. Fry for another minute, and then turn up the heat to high and add the ground pork. Break up the meat and fry it until it's cooked through. Add your ground Sichuan peppercorns and stir for about 15-30 seconds, taking care to not let it burn, as it will turn bitter if it does.
- Add the spicy bean sauce to the mixture and stir it in well. Add ⅔ cups of chicken broth to the wok and stir. Let this simmer for a minute or so. While that's happening, ready your tofu and also put a ¼ cup of water in a small bowl with your cornstarch and mix until thoroughly combined.
- Add the cornstarch mixture to your sauce and stir. Let it bubble away until the sauce starts to thicken. (If it gets too thick, splash in a little more water or chicken stock.)
- Then add your chili oil from before-peppers and all! If you are using homemade chili oil, ONLY use the standing oil, as it's likely that you have salted it and you only want the oil, not additional salt. Stir the oil into the sauce, and add the tofu. Use your spatula to gently toss the tofu in the sauce. Let everything cook for 3-5 minutes. Add the sesame oil and sugar (if using) along with the scallions and stir until the scallions are just wilted.
- Serve with a last sprinkle of Sichuan peppercorn powder as a garnish if desired.
Nutrition Facts : Calories 335 kcal, Carbohydrate 8 g, Protein 11 g, Fat 29 g, SaturatedFat 5 g, Cholesterol 27 mg, Sodium 126 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
MAPO TOFU RECIPE
Famous Mapo Tofu Recipe From Sichuan Cuisine. Recipe video below.
Provided by Elaine
Categories Main Course
Time 20m
Number Of Ingredients 19
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.
Nutrition Facts : Calories 501 kcal, Carbohydrate 21 g, Protein 22 g, Fat 35 g, SaturatedFat 6 g, Cholesterol 35 mg, Sodium 1072 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
MAPO TOFU
This spicy, aromatic Sichuan dish is recognizable from the citrus aroma of Sichuan peppercorns and the spicy fermented flavor of hot bean sauce. According to legend, Mapo Tofu (Pock-Marked Grandma's Tofu) was named after an old Chinese woman who served the dish to her restaurant guests. She became known for it and people began referring to the dish as the pock-marked woman's tofu.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a wok over medium-high heat and toast the Sichuan peppercorns until fragrant, about 10 seconds. Remove from heat and transfer the peppercorns to a bowl to cool. Coarsely grind the peppercorns in a spice grinder or with a mortar and pestle and set aside. In a medium bowl, stir together the chicken broth, hot bean paste, cornstarch, hot sesame oil, soy sauce and sugar; set aside.
- Heat the wok over medium-high heat. Add the canola oil, garlic, ginger and fermented black beans and cook until fragrant, stirring often, about 10 seconds. Add the ground pork and cook, stirring occasionally and breaking up the meat with a wooden spatula or spoon, until it is browned, 3 to 5 minutes. (Lower the heat to medium if the garlic starts to burn.) Add the reserved ground peppercorns, the tofu and the soy sauce mixture. Cook, stirring once to combine, until the sauce is reduced, thickened and glossy, about 2 minutes.
- Remove from heat and garnish with the scallions. Serve with steamed jasmine rice.
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 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
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.
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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- Prepare stock. In a small bowl, add chicken stock, 2 tbsp cornstarch, 2 tbsp water, 1 tbsp soy sauce and 1 tbsp sugar to a small bowl. Stir to combine. Set aside.
- Fry spicy sauce. In a pan on medium heat, add 2 tbsp vegetable oil, ½ tbsp sesame oil, garlic, ginger and spring onions and fry until fragrant. Add 1 tsp fermented black beans, 3 tbsp Sichuan spicy bean paste and 1 tbsp Sichuan peppercorns and continue frying for 1 minute.
- Cook pork and tofu. Add minced pork to the pan. Use a spatula to break up any large clumps of meat when cooking. | For the tofu, look for packets labeled “Silken Tofu for frying”. This ensures that your tofu won’t fall apart as much when frying. Once the pork is fully cooked, add stock over the contents of the wok and bring to a boil to thicken the sauce, stirring thoroughly. Add silken tofu and toss contents of the wok. Be gentle with the spatula so as to not break the tofu further. Season with salt and sugar, then remove from heat.
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