Mapo Dofu Recipes

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

Mapo Tofu image

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.

Ingredients

2 teaspoons whole Sichuan peppercorns
1 cup low-sodium chicken broth
3 tablespoons hot bean paste (such as toban djan)
2 tablespoons cornstarch
2 tablespoons hot sesame oil or hot chile oil
2 tablespoons soy sauce
1 tablespoon dark brown sugar
2 tablespoons canola oil
4 cloves garlic, minced
One 1-inch piece of ginger, finely chopped
2 tablespoon salted fermented black beans, rinsed and finely chopped
1 pound ground pork
One 14-ounce package firm tofu, drained, patted dry, and cut into 1/2-inch cubes
1/3 cup thinly sliced scallions, white and light green parts only
5 cups steamed jasmine rice, for serving

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

Mapo tofu image

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

Ingredients

450g tofu
3 tbsp groundnut oil
100g pork mince
2 tbsp Sichuan chilli bean paste
1½ tbsp fermented black beans , rinsed (optional, available from souschef.co.uk)
2cm piece ginger peeled and finely chopped
3 garlic cloves , chopped
200ml light chicken stock or water
1 tsp cornflour , mixed with 1 tbsp water
6 spring onions , sliced on the diagonal
1 tbsp Sichuan chilli oil (optional)
½ tsp Sichuan peppercorns , crushed
cooked white rice , to serve

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

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

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

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

Ingredients

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

IRON CHEF CHINESE - CHEF CHEN'S MAPO TOFU

I really respect Iron Chef Chen as a chef. He seems to be a wonderful mentor to many young chefs working under him. He caught my attention as a Iron Chef Chinese on Iron Chef TV program and really enjoyed watching him improvise many recipes. I learned a lot just by watching and copied many of his ideas from the show that I now incorporate into my cooking repertoire. Since then, I've looked for his cookbooks and found 4 in Japanese language. I love all his recipes, especially his famous Mapo Tofu or Mapo Doufu. His dad was a pioneer in introducing Szechuwan cooking to Japanese and he is known as a father of Mapo Doufu in Japan because he was apparently the first Chinese man to cook something so spicy as this dish in Japan. It is now very famous in Japan and Iron Chef Chen Kenichi continues with that tradition at his restaurants in Japan. I wish Chinese and Japanese sauces and other culinary ingredients are known in the West for their proper Chinese and Japanese names like most Indonesian or Malasian sauces ie sambal olek etc instead of using generic names such as bean sauce, etc because it can get very confusing using those generic names. For this dish, you need two Chinese sauces/pastes http://www.foodsubs.com/CondimntAsia.html#bean%20sauce. The first one is Chinese brown bean sauce/paste aka tenmienjan, tenmenjan, or tenmenjiang - it's made from soy beans and sometimes is called Chinese miso type sauce or sweet noodle sauce. It is dark brown in color and has a wonderful dark miso type flavor. The next sauce is Chinese chili bean sauce aka toubanjan or doubanjiang - it has soy beans along with hot chilies and is red color. Don't use regular hot red chili sauce since it lacks the complexity of soy beans found in hot bean red chili sauce. The other two Chinese ingredients you will need for this recipe are fermented black beans (you can usually find these bagged and are ready to use or in bottles) and Szechuwan peppercorn. Szechuwan pepeprcorn is optional though Chef Chen does use it. Chef Chen uses regular tofu (not firm or silken) for his recipe. If you cannot find green garlic chives also known as nira in Japanese, I would use combination green onion and garlic. You want the taste of garlic as well as color of green onion for this dish. Another item that he uses is Japanese chili pepper known as ichimi tougarashi ie crushed or minced red pepper and if you cannot buy this item easily, I would substitute by mincing Chinese, Japanese, Thai, or Korean dry red pepper. This is a very, very spicy version of Mapo Tofu and if you like, cut down on chili pepper and chili oil if you like this recipe milder. However, this dish goes so well with plain steamed white rice that you can eat and eat while your nose is running. I plan to post another of Chef Chen's milder Mapo Tofu recipe using Hoisin sauce in the future.

Provided by Rinshinomori

Categories < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 18

Iron Chef Chinese - Chef Chen's Mapo Tofu image

Steps:

Cut tofu into 1 inch cubes. Heat enough water in a large saucepan, add 1/2 teaspoon salt and tofu pieces. Bring to boil and cook tofu on medium high heat for 8 to 10 minutes and remove from heat. Precooking tofu in water prevents tofu from breaking apart easily later. Set aside.
While tofu is cooking, make cornstarch paste by mixing 1 T cornstarch and 1 T water. Set aside.
Set wok on high heat for 1 minute until hot. Add 2 T vegetable oil and swirl the pan, then add ground pork, stirring to separate.
When ground pork is browned, add Chinese brown bean sauce ie tenmenjan, tenmienjan, or tenmenjiang, Chinese chili bean sauce ie toubanjan or doubanjiang, fermented black beans, and ichimi tougarashi or minced dried red chili pepper. Continue to cook for 1 minute.
Add chili oil, drained tofu pieces, chicken stock, garlic chives, soy sauce, and sake. Stir fry gently for 1-2 minutes.
Add cornstarch paste to thicken and add sesame oil. Swirl gently and cook for another 3-4 minutes on medium high heat. Sprinkle Szechuan peppercorn on top.
Serve with steamed white rice.

Nutrition Facts : Calories 147, Fat 11.3, SaturatedFat 2.3, Cholesterol 11.1, Sodium 306.4, Carbohydrate 3.7, Fiber 0.2, Sugar 1, Protein 7.9

Ingredients

15 -16 ounces tofu, regular
1/2 teaspoon salt
water, for parboiling tofu
3 ounces ground pork
1/2 cup green garlic chives, chopped in 1/2 inches (nira)
2 tablespoons vegetable oil
1 tablespoon chinese chili bean sauce (toubanjan or doubanjiang)
1 tablespoon chinese brown bean sauce (tenmienjan, tenmenjan, or tenmenjiang)
2 teaspoons fermented black beans, chopped finely
1/4-1/2 teaspoon ichimi togarashi pepper or 1/4-1/2 teaspoon japanese dried red chili pepper, minced
1 teaspoon chili oil
3/4 cup chicken stock
1 tablespoon sake or 1 tablespoon dry sherry
1 teaspoon soy sauce
1 teaspoon sesame oil
1 tablespoon szechuan peppercorn (optional)
1 tablespoon cornstarch
1 tablespoon water

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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

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

IRON CHEF CHINESE - CHEF CHEN'S MAPO TOFU

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