Spicy Sichuan Tofu Mapo Doufu Recipes

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MAPO TOFU RECIPE



Mapo Tofu Recipe image

Famous Mapo Tofu Recipe From Sichuan Cuisine. Recipe video below.

Provided by Elaine

Categories     Main Course

Time 20m

Number Of Ingredients 19

450 g soft tofu ( ,I am using Szechuan tender lushui tofu)
100 g minced meat-beef or pork
1/2 tbsp. sesame oil
1/2 tsp. salt
3 tbsp. cooking oil ( , divided)
1.5 tbsp. Doubanjiang ( ,roughly chopped)
1/2 tbsp. fermented black beans ( ,also known as dou-chi and fermented soya beans, roughly chopped)
1 tbsp. pepper flakes or powder ( ,optional)
1/2 tbsp. Sichuan pepper for making fresh ground powder
water or broth for braising ( ,I use 400ml this time)
1 tbsp. light soy sauce
1 tsp. sugar ( ,optional for reducing the spiciness)
2 scallion whites ( ,finely chopped)
4 garlic greens or scallion greens ( ,finely chopped)
2 garlic cloves ( ,finely chopped)
5 ginger slices ( ,finely minced (around 1 teaspoon))
2 and 1/2 tablespoon water
1 tablespoon cornstarch
steamed rice for serving

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

EXTRA TASTY MAPO DOUFU



Extra Tasty Mapo Doufu image

A spicy tofu and meat dish originating from the Szechuan province of China. After having a wonderful version of it in Beijing I came up with this version of it to fill my craving. Serve over short grain rice.

Provided by fujimama

Categories     World Cuisine Recipes     Asian     Chinese

Time 33m

Yield 4

Number Of Ingredients 12

1 tablespoon Szechuan peppercorns, or to taste
3 tablespoons peanut oil
½ pound ground pork
3 tablespoons chili bean sauce
4 teaspoons Chinese black bean and garlic sauce
1 tablespoon sliced dried Szechuan red chiles, or to taste
1 cup chicken stock
1 (14 ounce) container firm tofu, cut into 1/2-inch cubes
2 teaspoons soy sauce
2 pinches white sugar, or to taste
2 teaspoons cornstarch
¼ cup chopped green onions

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.

Nutrition Facts : Calories 250.8 calories, Carbohydrate 8.3 g, Cholesterol 36.8 mg, Fat 19.1 g, Fiber 0.6 g, Protein 13.9 g, SaturatedFat 4.8 g, Sodium 1107.3 mg, Sugar 3.1 g

SPICY SICHUAN TOFU (MAPO DOUFU)



Spicy Sichuan Tofu (Mapo Doufu) image

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

1/2 teaspoon Sichuan peppercorns,
1 (14- to 17-ounce) package tofu (not silken), rinsed
3 tablespoons peanut or vegetable oil
5 ounce ground pork butt (not lean; 2/3 cup)
2 1/2 tablespoons toban jiang (hot bean sauce)
1 tablespoon fermented black beans, rinsed, drained, and chopped
2 teaspoon Asian chile powder
1 cup chicken stock or reduced-sodium chicken broth
2 teaspoon soy sauce
1 teaspoon sugar
1 tablespoons cornstarch
4 teaspoons water
4 scallions, chopped (1/2 cup)
Equipment:
Equipment: an electric coffee/spice grinder; a well-seasoned 14-inch flat-bottomed wok.

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

MAPO DOFU: SPICY TOFU WITH MEAT SAUCE (SZECHWAN STYLE)



Mapo Dofu: Spicy Tofu With Meat Sauce (Szechwan Style) image

Ever wonder what to do with a package of tofu? Something delicious and different so that your guests will ask, "How did you make this? It's wonderful!" Think Chinese cooking is scary and mysterious? This simple and simply delightful recipe can change all that in one stroke. My family loves this and it's so easy, it gives me a break.

Provided by Tumerica

Categories     Soy/Tofu

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons sesame oil
2 tablespoons cooking oil
1 chopped sweet onion (can also use green onions)
1 tablespoon crushed garlic
1 lb ground turkey (can also use ground beef, pork, chicken, lamb)
1 tablespoon chili paste, to taste (we like Sriracha brand)
1 1/2 cups chicken stock
2 -3 tablespoons soy sauce (to taste)
2 -3 tablespoons sake (rice wine or other white wine)
1 tablespoon minced gingerroot
2 (14 ounce) containers silken tofu (drained and cut into cubes)
3 tablespoons cornstarch

Steps:

  • In a large sturdy frying pan (preferably a 12" one), saute the onions and the garlic in the oils until onions are somewhat tender (saute less if using green onions).
  • Add in the ground meat and chop it up with your spatula as you stir-fry. Continue until meat is no longer pink (takes only a few minutes--do not overcook!).
  • Add in ginger, chili paste (to taste--leave it out if cooking for a toddler), sake or other wine, soy sauce, and chicken stock. Bring to a boil, skimming off fat, if needed.
  • Add in the cubed tofu and stir gently, while trying to avoid breaking up the cubes. Cook only until tofu is coated and hot (not long!).
  • Stir the cornstarch into a few tablespoons of water--just to moisten--and add this mixture slowly to the meat and tofu--stirring constantly.
  • Scoop heaping portions of the mapo dofu over steamed white rice and let guests add in more chili paste, if they desire.

Nutrition Facts : Calories 323.2, Fat 19.6, SaturatedFat 3.6, Cholesterol 61.6, Sodium 500.1, Carbohydrate 12.7, Fiber 0.5, Sugar 3.6, Protein 22

MAPO TOFU WITH SHRIMP JAPANESE-SICHUAN STYLE



Mapo Tofu With Shrimp Japanese-Sichuan Style image

Tofu (Japanese name for Bean Curd, Chinese name Dou Fo) is high in protein, inexpensive and blends very well with many types of foods. This is a Japanese and Chinese Sichuan style recipe with shrimps and Chinese garlic chives. This recipe was modified from Iron Chef Chinese-Chef Chen's Mapo Tofu by Rinshinomori Recipe #296880 (http://www.food.com/recipe-finder/all/296880)... which is more of a Japanese Mapo Tofu recipe.

Provided by SkipperSy

Categories     Soy/Tofu

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

1 tablespoon black beans (Chinese salted black beans)
2 tablespoons dry sherry (substitute Harveys Bristol Cream, sake)
1 tablespoon grated ginger
1 tablespoon chopped garlic
2 ounces ground pork (substitute ground beef, turkey or chicken meat)
1 tablespoon soy sauce
3/4 cup chicken stock (substitute other types of stock)
2 tablespoons bean sauce (Amoy Sichuan Spicy Noodle Sauce)
1/2 tablespoon chili paste with garlic (Chinese)
2 tablespoons tapioca starch (substitute cornstarch)
15 ounces tofu (FIRM Japanese or Chinese)
2 teaspoons salt
3/4 cup chives (Chinese Garlic Chives, substitute spring onions, scallions)
1/2 lb shrimp (medium size, remove the shell, devein & split half way)
1 teaspoon vinegar
2 tablespoons peanut oil
1 tablespoon sesame oil

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.

Nutrition Facts : Calories 271.1, Fat 18.3, SaturatedFat 3.6, Cholesterol 83, Sodium 1817.2, Carbohydrate 7.1, Fiber 0.9, Sugar 1.8, Protein 19.5

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From kuali.com


TOFU RECIPES FOOD NETWORK - THERESCIPES.INFO
1 / 30 Tofu Tacos Use crunchy cubes of tofu instead of meat to build your next taco. Pile it into whole-wheat tortillas alongside Greek yogurt sauce and crunchy, tangy slaw for a healthy meal... Pile it into whole-wheat tortillas alongside Greek yogurt …
From therecipes.info


MAPO TOFU - ASIAN TAKEOUT - MANY SIMPLE RECIPES
2022-06-23 Stir well and cook until fragrant, about 1 minute. Add Shaoxing wine, chili bean paste, chicken broth (or water), and cornstarch. Mix well until smooth and let the sauce mixture simmer over medium heat for 3-4 minutes until thickened a …
From manysimplerecipes.com


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