BEAN CURD SZECHUAN STYLE CALORIES RECIPES

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BEAN CURD SZECHUAN-STYLE (MA PO DOFU) RECIPE - FOOD.COM



Bean Curd Szechuan-Style (Ma Po Dofu) Recipe - Food.com image

Literally translates as" "pock-marked old lady tofu." For more background see Daydream's recipe (which is very different from this one) "recipe #78452" A simpler version from some of the others I have seen on this site. This version is adapted from a Chinese cookbook that my Mandarin tutee gave me as a college graduation gift--"Chinese Cooking" from JG press. It is very helpful to have all of your ingredients prepared and ready to go before you start the wok because it goes very fast from that point on! Where it calls for 'hot bean sauce' I use tobanjan/lajiaojiang (chili bean paste), 'Lan Chi' (lanji in pinyin) brand, but the recipe says you can also substitute two dried red chiles. You can experiment with different tofu to see what keeps its shape the best; I have personally found that the semi-firm, locally made fresh tofu that I can get at the Uwajimaya here holds up well. This recipe reminds me of the tofu that I used to order at one of my favorite restaurants in Shanghai.

Total Time 27 minutes

Prep Time 20 minutes

Cook Time 7 minutes

Yield 2-3 serving(s)

Number Of Ingredients 15

1/2-3/4 lb bean curd
1/4 lb boneless lean pork (finely chopped or ground)
1 teaspoon soy sauce
1 teaspoon dry sherry
1 teaspoon sweet bean paste or 1 teaspoon hoisin sauce
3 tablespoons vegetable oil or 3 tablespoons salad oil
1 teaspoon gingerroot, minced
2 teaspoons szechuan hot bean sauce (tobanjan or lajiaojiang)
2 teaspoons garlic, minced (about 2-3 cloves)
3/4 cup water
2 tablespoons soy sauce
2 green onions, whole, thinly sliced
2 tablespoons cornstarch
2 tablespoons water
1/2 teaspoon szechuan peppercorns, roasted and crumbled (huajiao) (optional)

Steps:

  • Cut bean curd into .5-inch cubes, place in a colander and leave to drain for 15 minutes.
  • Meanwhile, in a small bowl blend the marinade: 1 tsp of soy sauce, sherry, and sweet bean or hoisin sauce; add pork and stir to coat.
  • Stir in 1 tsp of the oil and marinate for 15 minutes.
  • Heat a wok or wide frying pan over high heat.
  • When pan is hot, add remaining veg oil.
  • When oil begins to heat (i.e. passes the "water droplet test" where a sprinkling of water thrown into the oil starts to crackle--careful here) add ginger and garlic.
  • Stir once, then add pork and stir-fry until meat isn't pink any more, about 2 minutes.
  • Stir in hot bean sauce (lajiaojiang or tobanjan).
  • Add drained beancurd, the water and the 2 Tbsp soy sauce.
  • Simmer for 3 minutes, then add green onion.
  • Re-mix cornstarch and water with a fork, add to pan and cook, stirring, until sauce bubbles and thickens (this happens very quickly).
  • Sprinkle with crushed szechuan peppercorns just before serving.
  • Serve over large mounds of hot white rice.
  • I have served this along with some stir-fried Chinese broccoli (gai lan) seasoned with a little oyster sauce, or some baby bok choy stir fried with a little sesame oil.
  • For a vegetarian version, this recipe also works if you omit the meat.
  • You could also try using some kind of veggie sausage, like Morningstar crumbles, in place of the pork.

Nutrition Facts : Calories 452.5, FatContent 34.4, SaturatedFatContent 6.4, CholesterolContent 38, SodiumContent 1218.6, CarbohydrateContent 13.2, FiberContent 1.1, SugarContent 0.8, ProteinContent 22.6

SZECHUAN SPICY BEAN CURD - BIGOVEN



Szechuan Spicy Bean Curd - BigOven image

"This Classic Szechuan dish is called Ma Po Tofu in Chinese, a rather unappetizing name. Translated literally, it means pockmarked grandmother’s tofu, named after the woman who created it. The soft, Japanese-style tofu (bean curd) is preferred for this dish. It has a smooth, silken consistency when cooked. For a vegetarian dish, omit the ground meat."

Total Time 30 minutes

Prep Time 30 minutes

Yield 4

Number Of Ingredients 14

1 pound Tofu Firm
2 tablespoons Hot Bean Paste
1 clove Garlic minced
1 teaspoon Ginger minced
2 tablespoon Dry sherry
1 tablespoon Soy sauce
1/2 teaspoon Crushed Red Pepper
1 teaspoon Szechuan peppercorns ground and toasted
3 tablespoons Canola Oil
1/2 cup Ground Pork or Beef
1 cup Chinese Chicken broth
2 teaspoons Cornstarch dissolved in 2 teaspoons of water
2 taablespoons Scallions thinly sliced
1 teaspoon' Sesame Oil

Steps:

  • "1. Drain the tofu and cut it into l-inch cubes. Set aside. paste, garlic. gingerroot, sherry, and soy sauce together in a side. Combine the red pepper and ground peppercorns together small dish. Set aside. 2. Heat the oil in a wok or stir-fry pan over medium-hig but not smoking. Stir fry the ground meat until it separate into small pieces. Add the hot bean sauce mixture and stir a few time. Add the broth or water and pepper mixture and stir a few times to mix. Add the tofu. Stir gently to combine and bring the mixture to a boil. Reduce the heat to low and simmer, uncovered, for about 5 to 6 minutes to reduce the liquid by about a quarter. 3. Add the cornstarch slurry and stir until the sauce is thickened. Pour onto a serving platter and sprinkle with scallions and sesame seed oil. Serve hot. "

Nutrition Facts : Calories 219 calories, FatContent 13.6873293309606 g, CarbohydrateContent 8.5812957254183 g, CholesterolContent 0 mg, FiberContent 0.850039769745127 g, ProteinContent 14.6263223959183 g, SaturatedFatContent 1.32371552223063 g, ServingSize 1 1 Serving (197g), SodiumContent 3561.23850377254 mg, SugarContent 7.73125595567317 g, TransFatContent 0.786967816452455 g

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