MABO TOFU RECIPES RECIPES

CHINESE MABO TOFU RECIPE | ALLRECIPES

Chinese Mabo Tofu Recipe | Allrecipes image

A simple, delicious Chinese mabo tofu recipe that has been passed on for years. Easy to prepare!

Provided by poshpal

Categories World Cuisine Asian Chinese

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 teaspoon cornstarch
1 tablespoon cold water
½ pound ground pork
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 (16 ounce) package firm tofu, cut into 1 inch pieces
5 tablespoons soy sauce
2 tablespoons hot bean sauce
1 teaspoon white sugar
3 green onions, chopped
1 teaspoon sesame oil

Steps:

Mix cornstarch and water in a small bowl; set aside.
Brown ground pork in a small skillet over medium-high heat, about 5 minutes. Drain fat.
Heat the vegetable oil over medium-high heat in a large skillet or wok. Cook the garlic and ginger root in the oil until fragrant, about 1 minute. Stir in tofu and cook for 2 minutes. Season with the soy sauce, hot bean sauce, and sugar; stir to combine.
Stir in the cooked pork and green onion. Sprinkle with the cornstarch and water mixture; cook and stir until thickened, about 2 minutes. Stir the sesame oil into the thickened mabo tofu.

Nutrition Facts : Calories 267.5 calories, CarbohydrateContent 8.3 g, CholesterolContent 36.7 mg, FatContent 17.4 g, FiberContent 1.5 g, ProteinContent 22.3 g, SaturatedFatContent 4.7 g, SodiumContent 1636.8 mg, SugarContent 3.9 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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VEGAN MAPO TOFU RECIPE | ALLRECIPES

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.
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Calories 254.5 calories per serving

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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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