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
MA PO NOODLES WITH TOFU
Make and share this Ma Po Noodles with Tofu recipe from Food.com.
Provided by Bergy
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl combine Hoisin,stock, sherry, ketchup,& hot pepper sauce, set aside Cook the noodles as per package instructions, drain rinse under cold water.
- Toss noodles with the sesame oil and place on a serving platter place in warm oven.
- Heat a wok or skillet, put in veggie oil, add garlic stir fry about 10 seconds.
- Add tofu and cook 2 minutes.
- Add reserved sauce, stir cook 1 minute.
- Add bean sprouts cook 1 minute.
- Add disolved corn starch, stir until it comes to a boil.
- Pour the mixture over the noodles.
- Garnish with green onions.
- Serve.
Nutrition Facts : Calories 850.9, Fat 47.4, SaturatedFat 7, Cholesterol 0.6, Sodium 1115.9, Carbohydrate 88.9, Fiber 7.3, Sugar 13.9, Protein 21.8
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 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.
EGG NOODLES WITH TOFU
Recipe is out of Healthy Thai Cooking Cookbook. It advises to use the fresh Chinese tofu (bean curd), and for best results to cook the noodles and tofu separately. Bring them together just before you serve the dish, hot, for lunch or supper.
Provided by Ck2plz
Categories Thai
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the noodles: boil 5 cups water with the salt and add the noodles. While they are boiling, separate them, with a large fork so that they cook evenly and don't stick together. Let them boil for 3 minutes, then transfer them to a colander and put them under cold running water until they are cool. Leave them in the colander to drain completely.
- Heat half the oil in a wok and stir-fry the shallots, garlic, and ginger for 2 minutes. Add the soy sauce and tomatoes, and stir for 30 seconds.
- Add the cold noodles and keep turning and tossing them around until they are hot again. Remove the wok from the heat and cover it, so that the noodles stay warm.
- In another wok or frying pan, heat the remaining oil and add the chopped chilies and yellow bean sauce. Stir for 2 minutes. Raise the heat and add the lightly beaten eggs and scallions. With a wooden spoon, vigorously stir the mixture until the eggs are scrambled.
- Transfer the tofu mixture to the wok with the noodles. Heat together over a low heat, stirring and mixing so that everything is evenly hot. Serve at once.
Nutrition Facts : Calories 417.9, Fat 17.1, SaturatedFat 3.5, Cholesterol 140.9, Sodium 853.3, Carbohydrate 50.8, Fiber 3.3, Sugar 4.6, Protein 17.1
MAPO TOFU SPAGHETTI
Conventional mapo tofu calls for cubed tofu, but, if you blend silken tofu for a twist on the Sichuan favorite, you'll yield a creamy pasta sauce with deep numbing, spicy mala flavor. For velvety results, select silken tofu that's molded into its refrigerated tub. Shop at a Chinese market for the doubanjiang (fermented chile bean sauce or paste). Look for the kind that is jarred and labeled as toban djan or packaged as plastic-sealed paper cubes, and originating from Pixian. Also grab some Sichuan peppercorns, and for extra umami oomph, some douchi (fermented black beans), too. If beef or pork isn't your thing, try ground turkey, lamb or a plant-based meat alternative. Chefs (Mei Lin of Nightshade in Los Angeles, and Yu Bo of Yu's Family Kitchen in Chengdu) and home cooks (the family of Zhong Yi, a former graduate student at Sichuan University) alike have tinkered with mapo tofu, pushing its definition and inspiring this cross-cultural iteration.
Provided by Andrea Nguyen
Categories dinner, meat, noodles, pastas, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 17
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 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, partly 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 scallions, then add the cornstarch slurry and stir until thickened. Turn off the heat. Stir in half the crushed Sichuan peppercorns to seed a bit of zing. Let sit for 5 to 10 minutes to deepen flavor and color before using; a little lingering orange oiliness is normal. Makes about 2 1/2 cups. (You can also cool completely then refrigerate in an airtight container for up to 3 days.)
- Prepare the spaghetti: Fill a large pot about halfway with water and add no more than 1 tablespoon of salt to lightly season. Bring to a boil over high heat, then add the spaghetti and boil until al dente according to package instructions. Ladle out about 3/4 cup of the pasta cooking water, then drain the spaghetti. Briefly rinse to remove some of the starch and shake to expel excess water.
- In the same pot (or a clean large skillet, if you wish), warm the tofu sauce and 1/3 cup of the reserved pasta cooking water over medium heat. When hot and bubbling, add the spaghetti to the sauce. Use tongs to stir and coat the strands. Stir in extra pasta water by the tablespoon for a creamier, silkier finish, if desired.
- When satisfied, stir in the scallion and cook very briefly until just softened. Divide the pasta among plates or shallow bowls and serve topped with the cheese and the remaining ground peppercorns.
VEGAN MA PO TOFU
Provided by Elaine Louie
Categories easy, weekday, main course
Time 1h
Yield 2 servings
Number Of Ingredients 17
Steps:
- In a wok over medium heat, heat olive oil until shimmering. Add 1/2 teaspoon Szechwan pepper, and stir rapidly for 30 seconds. Add garlic, and stir rapidly for 30 seconds. Remove wok from heat, and add oyster sauce, 1 cup water, hot bean paste, soy sauce, sugar, 1 teaspoon chili sesame oil, Thai chili, a pinch of white pepper, vinegar and tofu.
- Place wok over high heat and cook until bubbling, about 3 to 5 minutes.Add the preserved vegetable. As it begins to heat up, adjust hot bean paste as desired, a teaspoon at a time, up to 3 teaspoons. (This amount will make it tear-inducing hot, the fieriness that Susur Lee likes.) The sauce will begin to thicken, just slightly.
- In a small bowl, mix cornstarch with 1/4 cup cold water. Pour into the wok, stirring very gently,so as not to break up the tofu. Simmer until sauce is glossy, 30 seconds to 1 minute.
- Transfer to a medium serving bowl, and garnish with drained julienned ginger, coriander leaves and stems, a drizzle of sesame oil, red bell pepper, and, if desired, a sprinkle of Szechwan pepper. If desired, serve with rice.
Nutrition Facts : @context http, Calories 356, UnsaturatedFat 19 grams, Carbohydrate 19 grams, Fat 24 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 1286 milligrams, Sugar 6 grams
MAPO TOFU
Even if you're not keen on tofu, give this mapo tofu a go. It's hot and really strongly flavoured thanks to chilli bean paste, fermented black beans and more
Provided by Diana Henry
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 310 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 1 milligram of sodium
VEGAN MA PO TOFU
This is a delicious recipe is from Greensboro's excellent restaurant "Boba House", where it is one of the most popular items on the menu. It's a vegetarian version of a traditional Szechuan dish with soft tofu sautéed with mushrooms, peas, carrots, and "beef" chunks in a mildly spicy sauce. Both the tofu and the mushrooms need soaking time. If you don't have brown bean sauce, substitute a mild brown miso, mixed with a bit of water to make a softer mixture (halfway between a sauce and a paste).
Provided by blucoat
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- Cover the mushrooms with hot water and let stand 1 hour. Drain and cut into 1/8-inch pieces. Set aside.
- Place the tofu in a large sieve. Bring 8 cups (2 L) of water to a boil. Pour into a metal bowl just larger than the sieve and place the sieve inside. Let soak for 30 minutes. Drain and set aside.
- Mix 5 tablespoons. of cold water with the broth, chili oil, bean sauce, cornstarch, soy sauce, sesame oil, sugar, and white pepper in a small bowl. Set aside.
- Heat the vegetable oil in a wok or heavy, large skillet over high heat for 1 minute. Add the onions, garlic, and ginger and stir-fry for 1 minute. Add the mushroom pieces and "beef" and stir-fry for 1 minute. Stir the broth mixture and add to the wok with the peas and carrots. Stir-fry until reaches a boil, about 1 minute. Add the tofu and toss gently to coat. Cook 2 1/2 minutes, tossing gently.
- Divide between plates. Garnish with the cilantro and sprinkle with the pepper.
Nutrition Facts : Calories 388.8, Fat 23.5, SaturatedFat 3.1, Sodium 608.4, Carbohydrate 25.4, Fiber 6, Sugar 3.9, Protein 22.9
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