MAPO TOFU KOREAN RECIPES

MAPO TOFU IN 15-MIN - KOREAN STYLE! - FUTUREDISH

Mapo Tofu in 15-Min - Korean Style! - FutureDish image

Make it with basic Korean pantry items

Provided by Daniel Oh

Number Of Ingredients 18

Ingredients

300 -350 grams Tofu ((Firm))
4 cups Water
1 Tablespoon Salt
1 stalk Spring Onion (use white portion) ((forearm-length piece))
2 Tablespoons Minced garlic (5-7 garlic cloves)
1/2 Tablespoon Minced ginger
200 grams Minced pork ((Or minced beef))
4 Tablespoons Vegetable oil
3 Tablespoons Soy sauce
1 cup Water
2 Tablespoons Gochugaru
3 Tablespoons Gochujang
1 Tablespoon Fish Sauce
2 Tablespoons Sugar
5-6 shakes Black Pepper
1 Tablespoon Sesame Oil
1 Tablespoon Starch Powder
2 Tablespoons Water

Steps:

Blanche Tofu
Prep Ingredients
Cook Mapo Tofu

MAPO TOFU RECIPE | EATINGWELL

Mapo Tofu Recipe | EatingWell image

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.

Provided by Louisa Shafia

Categories Low-Calorie Beef Recipes

Total Time 35 minutes

Number Of Ingredients 12

Ingredients

6 tablespoons peanut or canola oil, divided
2 tablespoons Pixian chili bean paste (doubanjiang; see Tips)
2 teaspoons fermented black beans (douchi; see Tips), rinsed and coarsely chopped
1 tablespoon Sichuan chile flakes (see Tips) or crushed red pepper
2 tablespoons cornstarch
2 tablespoons water
2 ounces lean ground beef
1 cup water or low-sodium chicken broth
1 teaspoon reduced-sodium soy sauce
1 bunch scallions, cut into 1-inch pieces
14- to 16-ounce package silken tofu, drained and cut in 3/4-inch pieces
1/4-1/2 teaspoon freshly ground Sichuan peppercorns (see Tips)

Steps:

Combine 5 tablespoons oil, chili bean paste, fermented black beans and chile flakes (or crushed red pepper) in a small bowl. Whisk cornstarch and water in another small bowl. Set both next to the stove.
Heat the remaining 1 tablespoon oil in a large flat-bottom wok or cast-iron skillet over medium-high heat until it shimmers. Add beef and cook, breaking up with a wooden spoon, until it is cooked through and browned, 2 to 3 minutes. Transfer to a small bowl.
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.

Nutrition Facts : Calories 196.3 calories, CarbohydrateContent 5.7 g, CholesterolContent 7.2 mg, FatContent 16.8 g, FiberContent 1.1 g, ProteinContent 6.7 g, SaturatedFatContent 2.8 g, SodiumContent 703 mg, SugarContent 0.6 g

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