EASY TOFU RECIPES - OLIVEMAGAZINE
MAPO TOFU WITH CHICKEN (?????) | MADE WITH LAU
A spicy Sichuan classic for good reason: it's easy to make, delicious, and healthy!
Provided by Made With Lau
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 18
Steps:
- Cut the chicken by slicing diagonally. Then, gather the clumps of chicken together, and chop the pieces into even smaller pieces. Gather, flip the clump of chicken, and repeat.
- Place your newly minced chicken in a bowl, and add cornstarch, oyster sauce, and water. Using your hands and a bit of strength, mix and massage the chicken around until the marinade is fully absorbed. Let the marinade sit for about 5 minutes.
- Pour the water out of the tofu package, and chop the tofu into cubes.
- Mince garlic cloves, chili peppers, and green onion.
- In a bowl, mix together cornstarch and water until you have an even consistency.
- Set your stove to its highest setting, and wait a few minutes for your pan or wok to heat up. Once it's hot enough, add oil, garlic cloves, and chilies. Stir the garlic and chilies around for 20 to 30 seconds.
- Add bean sauce to the wok, stirring it around with the chicken for about 1 minute.
- Add the tofu to the wok, gently stir it around, and cover the wok with a lid. Let it sit for about 3 minutes, when the wok starts to boil.
- Slowly pour the cornstarch mix into the wok, gently stirring the wok around as you go. Be careful not to break the tofu in the process. Next, add sesame oil. Gently stir the wok around to mix the sesame oil in.
- We're done! You're almost ready to eat your delicious creation. If you're plating the dish, the only caveat is to pour the tofu directly into a bowl or plate WITHOUT using a spatula. This helps keep the tofu intact.
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VEGAN MAPO TOFU RECIPE - NYT COOKING
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.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine chinese
Calories 166 per serving
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine chinese
Calories 166 per serving
- 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.
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