Turkey Ma Po Tofu Recipes

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.

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.

MA PO TOFU

Steps:

• Braise Onion, Garlic, Ginger, White Onion & Five Spice in Peanut Oil for a minute or two.
• Add Ground Turkey and cook until brown.
• Add Hot Red Pepper, Lime Juice, Tomato, 3/4 of the Sweet Red Pepper, 3/4 of the Green Onions, Tomato Catsup, Soy Sauce & Chicken consommé and cook (covered but check and stir often) on a medium heat until 3/4 of the liquid is absorbed.
• Add Tofu and cook until heated through (about 5 minutes).
• Add Remaining Sweet Red Pepper and Green Onions, along with the sesame oil, cook for 1 minute.
• Serve with rice or in lettuce leaf cups.

MA PO TOFU ON RICE

Steps:

• Cut tofu into 4 slices. Place tofu between 2 paper towels. Let stand until paper towels have absorbed much of the liquid, about 10 minutes. Drain and cut into 1/2-inch cubes.
• Whisk chicken broth, chile-garlic sauce, soy sauce, cornstarch, and black bean sauce together in a bowl.
• Heat a wok or nonstick skillet over medium heat. Add pork; cook and stir until browned and crumbly, 5 to 7 minutes. Add garlic and ginger; cook, stirring constantly, until softened, about 2 minutes. Stir in the broth mixture; bring to a boil. Reduce heat to low; simmer sauce until thickened, about 2 minutes.
• Toss cubed tofu into the sauce; simmer until heated through, about 2 minutes. Remove from heat; stir in green onions. Spoon ma po tofu over hot rice. Season with black pepper.

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.

MA PO TOFU

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.