MAPO TOFU (SZECHUAN HOMESTYLE TOFU)
I had this recipe from my Chinese professor. It's a very famous Chinese dish, excellent with steam rice. I normally make a little more sauce to pour over rice and steamed bok choy
Provided by Nolita_Food
Categories Soy/Tofu
Time 30m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Mix marinade ingredients.
- Marinate pork for about 20 minutes.
- Cut the bean curd into 1/2 inch (1 cm) square cubes, and blanch (drop into boiling water) for 2- 3 minutes.
- Remove from boiling water and drain.
- Chop leeks or green onions into short lengths.
- Heat wok and add oil.
- When oil is ready, add the marinated pork.
- Stir-fry pork until the color darkens.
- Add salt and stir.
- Add the black bean paste.
- Add the chili paste, then the stock, tofu, and leek or green onions.
- Turn down the heat.
- Cook for 3- 4 minutes.
- While cooking, mix cornstarch, water, and soy sauce together.
- Add to wok and stir gently.
- Serve with freshly ground Szechuan pepper.
- Prep time is marinating time.
MAPO TOFU WITH SHRIMP JAPANESE-SICHUAN STYLE
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
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
MAPO TOFU
From About.com: Chinese Food A famous Szechuan recipe - the name Ma Po Tofu is roughly translated as "pockmarked grandmother beancurd," named for the old woman who supposedly invented the dish.
Provided by Nado2003
Categories Soy/Tofu
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix marinade ingredients. Marinate pork for about 20 minutes.
- Cut the tofu (bean curd) into 1/2 inch (1 cm) square cubes, and blanch (drop into boiling water) for 2 - 3 minutes. Remove from boiling water and drain.
- Chop leek or green onions into short lengths.
- Heat wok and add oil. When oil is ready, add the marinated pork. Stir-fry pork until the color darkens. Add salt and stir. Add the salted black beans. Mash the beans with a cooking ladle until they blend in well with the meat. Add the chili paste, then the stock, bean curd, and leek or green onions.
- Turn down the heat. Cook for 3 - 4 minutes.
- While cooking, mix cornstarch, water, and soy sauce together. Add to wok and stir gently. Serve with freshly ground Szechuan pepper.
Nutrition Facts : Calories 254.8, Fat 17.2, SaturatedFat 3.7, Cholesterol 27, Sodium 1201.8, Carbohydrate 9.1, Fiber 0.9, Sugar 2.2, Protein 17.6
MAPO TOFU
Whole Szechuan peppercorns give this dish pops of the mouth-tingling numbness that's traditional to Szechuan cuisine. Look for black bean sauce and chili bean paste in Asian markets or in the Asian aisle of larger grocery stores.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Time 35m
Number Of Ingredients 14
Steps:
- Place tofu on a plate lined with paper towels. Place another plate on top to weight it down. Let sit 10 minutes.
- Meanwhile, whisk together black-bean chili sauce, chili bean paste, hoisin, sesame oil, and 1/2 cup water. Add cornstarch and whisk to combine. Remove tofu from paper towel and cut into 1-inch cubes.
- Heat safflower oil in a large skillet over high. Add pork and a pinch of salt and cook, breaking up with back of spoon, until pork is brown and crisp, 4 to 5 minutes. Add ginger, garlic, peppercorns, and scallions; cook, stirring, until fragrant, 30 seconds. Stir in sauce and an additional 1/2 cup water. Carefully fold in tofu. Reduce heat to medium-high and cook until sauce thickens slightly and coats tofu, 1 to 2 minutes. Serve over rice with a sprinkling of scallions and cilantro.
MAPO TOFU WITH CHINESE BLACK BEANS SICHUAN STYLE
Tofu (Japanese name for Bean Curd (Chinese name Dou Fo) is high in protein, inexpensive and blends very well with many foods. There are different variations of tofu from the cuisines of Korea, Japan and China. Plus each country has variations such as silken (very soft), soft, medium or firm tofu. I recommend using a medium or firm tofu and a Sichuan Spicy Noodle Sauce for this tasty dish. This dish can be very spicy or mild according to your personal taste� see notes below.
Provided by SkipperSy
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- PREPARATION.
- Rinse briefly the salted black beans in water to remove some of the salt and then add 2 or more tablespoons rice wine and soak for 15 minutes, set aside.
- Add grated ginger to the salted black beans.
- In a bowl add the ground meat and 1 tablespoon soya sauce and mix, set aside.
- In a measuring cup add 1/2 to 3/4 cup stock, oyster sauce, Amoy Sichuan Spicy Noodle Sauce, garlic, chili paste with garlic, sugar, chili peppers, set aside.
- Cut up the tofu into bite size cubes, set aside.
- In a cup add 3 tablespoons tapioca starch, 4 tablespoons stock, mix to create a watery mixture, 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 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.
- Mix the tapioca starch and stock, 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 scallions and sesame oil, briefly toss gently� now you are almost finished.
- In individual plates add some white rice and the black bean & tofu sauce on the side or on top.
- Enjoy.
- NOTES:.
- You can substitute ingredients like using sweet oyster sauce or eliminating the salted black beans and also reducing a little of the spicy ingredients for a milder dish.
- The photo shows that I used scotch bonnet peppers which are extremely hot, so substitute other types to your liking.
- You can use the soft tofu, but it will break down more easily when stirring and also release more liquid as well.
- If you add to much stock (1/2 to 3/4 is good) or the softer types of tofu the sauce will become to thinner� and you will then need to add more of the tapioca starch mixture for a thicker sauce.
- The Amoy Sichuan Spicy Noodle Sauce (fermented salted soybean, chili, garlic) is a great ingredient for this spicy dish or use other types of sauce found on Asian food store shelves.
Nutrition Facts : Calories 209.2, Fat 15.6, SaturatedFat 3.2, Cholesterol 10.2, Sodium 578.7, Carbohydrate 4.9, Fiber 0.6, Sugar 1.3, Protein 11
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
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
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