MAPA TOFU RECIPES

Name: Mapo Tofu Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Sichuan
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

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

VEGAN MAPO TOFU RECIPE | ALLRECIPES

Vegan Mapo Tofu Recipe | Allrecipes image

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 Asian Chinese

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 16

Ingredients

½ cup vegetable broth
1 tablespoon maple syrup
2 teaspoons reduced-sodium soy sauce
1 teaspoon cornstarch
1 tablespoon peanut oil
1 cup shiitake mushrooms, sliced
3 tablespoons fermented black beans, roughly chopped
2 green onions, white parts only, chopped
6 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 teaspoon Sichuan peppercorns
2 tablespoons chili bean paste (doubanjiang)
1 (14 ounce) container silken tofu, cut into 1-inch cubes
1 tablespoon chile oil
1 tablespoon sesame oil
3 tablespoons peanuts, chopped

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, CarbohydrateContent 15.8 g, FatContent 16.3 g, FiberContent 1.6 g, ProteinContent 13 g, SaturatedFatContent 2.3 g, SodiumContent 657.8 mg, SugarContent 7.1 g

More about "mapa tofu recipes"

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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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.
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MAPO TOFU RECIPE | EATINGWELL

Mapo tofu is extremely popular both in and outside of China, perhaps because it was meant to be adaptable. The type and amount of both tofu and meat is often varied and even the spicy sauce can be tuned to the desired level of heat.
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Add the reserved chili bean paste mixture to the pan and cook until fragrant, being careful not to burn it, about 1 minute. Add water (or broth), soy sauce and scallions. Return the beef to the pan, then add tofu; bring to a simmer, gently tossing the tofu with the sauce, until heated through, about 2 minutes. Gradually add the cornstarch slurry, stirring, and cook until the sauce thickens, about 1 minute. Transfer to a serving bowl and sprinkle with ground Sichuan peppercorns.

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VEGETARIAN MAPO TOFU | CHINA SICHUAN FOOD

Easy and vegetarian mapo tofu; shitake mushrooms are used to replace meat.
From chinasichuanfood.com
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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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VEGAN MAPO TOFU RECIPE - NYT COOKING

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