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 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 TOFU
You can order mapo tofu from many Chinese restaurants, but it's also quite doable at home. You can find the pivotal fermented chile and broad (fava) bean sauce or paste called doubanjiang (sometimes rendered as "toban djan") at a Chinese market. Look for a doubanjiang from Pixian, in Sichuan, and bear in mind that oilier versions have extra heat but may lack an earthy depth. Sichuan peppercorns add mala - tingly zing - and fermented black beans, called douchi, lend this dish a kick of umami. Ground beef is traditional, but many cooks choose pork; you can also try lamb, turkey thigh or a plant-based meat alternatives. Add chile flakes for extra fire, and balance mapo's intensity with rice and steamed or stir-fried broccoli.
Provided by Andrea Nguyen
Categories dinner, lunch, weeknight, grains and rice, meat, one pot, main course
Time 30m
Yield 4 servings (about 4 cups)
Number Of Ingredients 14
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.
VEGAN MAPO TOFU
Mapo tofu is a justly popular menu item in many Chinese restaurants. It is a quickly cooked dish of braised tofu with minced pork (sometimes beef) in a bracing spicy sauce made with fermented black beans and fermented broad bean paste, along with hot red pepper and Sichuan pepper. This meatless version with fresh shiitake mushrooms is completely satisfying, and surprisingly easy to make. For the best texture, use soft tofu rather than firm, taking care to cook it gently to keep it from crumbling.
Provided by David Tanis
Categories dinner, lunch, quick, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Remove stems from mushrooms. Make a light mushroom broth by simmering stems in 2 cups water for 15 minutes, then strain and reserve broth (discard stems). Dice mushroom caps and set aside.
- Cut tofu into 1-inch cubes. Cover with boiling salted water, let steep for 15 minutes, then drain.
- Put oil in a wok or wide skillet over medium heat. Add red peppers, black beans and bean paste and cook, stirring until fragrant, about 1 minute. Add garlic and ginger and let sizzle, then add mushrooms, soy sauce, sesame oil and Sichuan pepper. Add 1 1/2 cups mushroom broth and cook mixture gently for 2 minutes.
- Carefully add tofu cubes. Shake pan to distribute sauce, using a wooden spoon to help. Try to avoid smashing tofu. Drizzle in cornstarch mixture, gently swirling pan to incorporate (sauce will thicken) and simmer tofu in sauce for 2 minutes more. Thin with a little mushroom broth if necessary. Transfer to a low bowl or platter. Sprinkle with scallions and cilantro sprigs.
Nutrition Facts : @context http, Calories 166, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 638 milligrams, Sugar 5 grams, TransFat 0 grams
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
VEGAN MAPO TOFU
When you're short on time and you're in need of something nutritious, then this 15 minute vegan mapo tofu will certainly satisfy your taste buds. This is an authentic Sichuan style mapo tofu which is both spicy and aromatic.
Provided by hello
Categories Vegan
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Mix vegetable stock, cornstarch, soy sauce, and honey in a bowl.
- Heat peanut oil in a wok.
- Add in ginger, garlic, mushrooms, Sichuan peppercorns, fermented black beans, and white part of the leeks to the wok. Sautee until aromatic. About a minute.
- Add in chili bean paste and soy sauce mixture.
- Stir until thick then add tofu. Heat for a minute.
- Transfer to a serving dish then drizzle chili oil and sesame oil.
- 7. Top with chopped peanuts.
Nutrition Facts : Calories 169.4, Fat 11.3, SaturatedFat 1.7, Sodium 100, Carbohydrate 10.9, Fiber 1.2, Sugar 5.6, Protein 8.8
VEGAN MAPO TOFU
When you're short on time and you're in need of something nutritious, then this quick vegan mapo tofu will certainly satisfy your taste buds. This is an authentic Sichuan-style mapo tofu, which is both spicy and aromatic.
Provided by MyNutriCounter
Categories World Cuisine Recipes Asian Chinese
Time 25m
Yield 4
Number Of Ingredients 16
Steps:
- Mix vegetable broth, maple syrup, soy sauce, and cornstarch in a bowl.
- Heat peanut oil in a wok over medium-high heat. Add mushrooms, black beans, green onions, garlic, ginger, and Sichuan peppercorns. Saute until aromatic, about 1 minute. Add chili bean paste and the soy sauce mixture. Cook and stir until thick, 3 to 5 minutes. Add tofu; cook until heated through, about 1 minute more.
- Transfer cooked tofu to a serving dish; drizzle chile oil and sesame oil on top. Top with chopped peanuts.
Nutrition Facts : Calories 254.5 calories, Carbohydrate 15.8 g, Fat 16.3 g, Fiber 1.6 g, Protein 13 g, SaturatedFat 2.3 g, Sodium 657.8 mg, Sugar 7.1 g
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
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