MA-PO TOFU RECIPES

MA PO TOFU RECIPE | ALLRECIPES

Ma Po Tofu Recipe | Allrecipes image

This is a great Chinese recipe. I love this dish - you can control the spice by varying the cayenne. I hope you like it as much as I do.

Provided by Linda Johnson

Categories World Cuisine Asian Chinese

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 ounces ground pork
2 tablespoons dry sherry
1 teaspoon cornstarch
½ tablespoon fermented black beans, rinsed and mashed
½ tablespoon chili paste with garlic
1 teaspoon cayenne pepper
2 tablespoons soy sauce
3 cloves garlic, crushed
½ teaspoon minced fresh ginger
1 (14 ounce) package tofu, drained and cut into cubes
1 cup frozen green peas
½ cup chicken broth
1 tablespoon cornstarch, mixed with equal parts water

Steps:

In a small bowl, combine ground pork, sherry and 1 teaspoon cornstarch; set aside.
In a separate small bowl, combine black beans, chile paste, cayenne pepper, soy sauce, garlic, and ginger; set aside.
Heat a large skillet over medium heat. If pork is lean, add 1 tablespoon oil. Cook pork until evenly browned. Stir in black bean mixture, tofu, and peas. Pour in chicken broth, and bring to a boil. Stir in dissolved cornstarch, and cook until thickened.

Nutrition Facts : Calories 211.6 calories, CarbohydrateContent 13.5 g, CholesterolContent 20.4 mg, FatContent 11.3 g, FiberContent 2.1 g, ProteinContent 15.6 g, SaturatedFatContent 3.1 g, SodiumContent 577.9 mg, SugarContent 3 g

MAPO TOFU RECIPE | CHINA SICHUAN FOOD

Mapo Tofu Recipe | China Sichuan Food image

Famous Mapo Tofu Recipe From Sichuan Cuisine. Recipe video below.

Provided by Elaine

Categories Main Course

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 19

Ingredients

450 g soft tofu ( ,I am using Szechuan tender lushui tofu)
100 g minced meat-beef or pork
1/2 tbsp. sesame oil
1/2 tsp. salt
3 tbsp. cooking oil ( , divided)
1.5 tbsp. Doubanjiang ( ,roughly chopped)
1/2 tbsp. fermented black beans ( ,also known as dou-chi and fermented soya beans, roughly chopped)
1 tbsp. pepper flakes or powder ( ,optional)
1/2 tbsp. Sichuan pepper for making fresh ground powder
water or broth for braising ( ,I use 400ml this time)
1 tbsp. light soy sauce
1 tsp. sugar ( ,optional for reducing the spiciness)
2 scallion whites ( ,finely chopped)
4 garlic greens or scallion greens ( ,finely chopped)
2 garlic cloves ( ,finely chopped)
5 ginger slices ( ,finely minced (around 1 teaspoon))
2 and 1/2 tablespoon water
1 tablespoon cornstarch
steamed rice for serving

Steps:

Add a small pinch of salt and ground pepper. Mix well and set aside.
Cut tofu into square cubes (around 2cms). Bring a large amount of water to a boil and then add a pinch of salt. Slide the tofu in and cook for 1 minute. Move out and drain.
Get a wok and heat up around 2 tablespoons of oil, fry the minced meat until crispy. Transfer out beef out and leave the oil in. Add another 1 tablespoon of oil.
Add another 1 tablespoon of vegetable cooking oil and fry doubanjiang for 1 minute over slow fire until the red turns red (bring us a lovely red color dish) and add fermented black beans, garlic, scallion white, ginger and fermented black beans to cook for 30 seconds until aroma. Optionally mix pepper flakes in. Pepper flakes should be added at the end because it contains little water and can be burnt easily.
Then pour in water or stock. Add light soy sauce, sugar and half of the cooked beef (providing more flavors to the soup) after the broth boils and let it continue simmering for 2-3 minutes. Place the tofu in, simmer for another 6-8 minutes. The longer time of simmering helps the tofu to absorb the flavors.
During the process of simmering, mix 1 tablespoon of cornstarch with 2.5 tablespoons of water in a small bowl to make water starch. Stir the water starch and then pour half of the mixture to the simmering pot. Back push and wait for around 30 seconds and then pour the other half. You can slightly taste the tofu and add pinch of salt if not salty enough. Add cooked beef to creates some crispy texture and then drizzle sesame oil. Mix well.
Transfer out when almost all the seasonings stick to tofu cubes. Sprinkle Szechuan peppercorn powder (to taste)and chopped garlic greens if using.
Serve immediately with steamed rice.

Nutrition Facts : Calories 501 kcal, CarbohydrateContent 21 g, ProteinContent 22 g, FatContent 35 g, SaturatedFatContent 6 g, CholesterolContent 35 mg, SodiumContent 1072 mg, FiberContent 3 g, SugarContent 6 g, ServingSize 1 serving

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MAPO TOFU RECIPE - NYT COOKING

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.
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Reviews 4
Total Time 30 minutes
Cuisine chinese

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.

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MA PO TOFU RECIPE - MARTIN YAN | FOOD & WINE

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Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and chile pepper, and cook, stirring, until fragrant, about 10 seconds. Add pork and stir-fry for 2 minutes. Add tofu and sauce. Cook, stirring gently, until tofu is heated through and sauce boils and thickens. Place in a serving bowl and garnish with green onions.

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MA-PO TOFU RECIPE | EPICURIOUS

Ma-Po Tofu is a fiery Sichuan classic is named for the pockmarked (po) wife (ma) who supposedly invented it at her husband's restaurant.
From epicurious.com
Reviews 3.6

Turn off heat and sprinkle with sesame oil, Sichuan-peppercorn powder to taste, and 2 tablespoons scallion. Stir once or twice, then serve sprinkled with remaining tablespoon scallion.

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MA PO TOFU RECIPE | ALLRECIPES

This is a great Chinese recipe. I love this dish - you can control the spice by varying the cayenne. I hope you like it as much as I do.
From allrecipes.com
Reviews 4.5
Total Time 25 minutes
Category World Cuisine, Asian, Chinese
Cuisine Asian, Chinese
Calories 211.6 calories per serving

Heat a large skillet over medium heat. If pork is lean, add 1 tablespoon oil. Cook pork until evenly browned. Stir in black bean mixture, tofu, and peas. Pour in chicken broth, and bring to a boil. Stir in dissolved cornstarch, and cook until thickened.

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MA PO TOFU RECIPE - MARTIN YAN | FOOD & WINE

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From foodandwine.com
Reviews 4

Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and chile pepper, and cook, stirring, until fragrant, about 10 seconds. Add pork and stir-fry for 2 minutes. Add tofu and sauce. Cook, stirring gently, until tofu is heated through and sauce boils and thickens. Place in a serving bowl and garnish with green onions.

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Total Time 45 minutes
Calories 204.3 per serving

Serve tofu mixture over rice. Sprinkle with onions.

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Total Time 20 minutes
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VEGETARIAN MAPO TOFU | CHINA SICHUAN FOOD

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Total Time 20 minutes
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Calories 291 kcal per serving

Transfer out when almost all the seasonings stick to tofu cubes. Sprinkle Szechuan peppercorn powder (to taste).

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MA-PO TOFU RECIPE | EPICURIOUS

Ma-Po Tofu is a fiery Sichuan classic is named for the pockmarked (po) wife (ma) who supposedly invented it at her husband's restaurant.
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Reviews 3.6

Turn off heat and sprinkle with sesame oil, Sichuan-peppercorn powder to taste, and 2 tablespoons scallion. Stir once or twice, then serve sprinkled with remaining tablespoon scallion.

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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.
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Total Time 30 minutes
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Calories 166 per serving

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MA PO TOFU – YAN CAN COOK

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MAPO TOFU RECIPE | CHINESE RECIPES | PBS FOOD

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