MAPO TOFU NON SPICY RECIPES

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HOMEMADE MAPO TOFU RECIPE - HOW TO MAKE MAPO TOFU



Homemade Mapo Tofu Recipe - How To Make Mapo Tofu image

For that traditional Szechuan taste, you've got to have doubanjiang in your Mapo Tofu—but even if you can't find it, you've got options!

Provided by June Xie

Categories     dairy-free    weeknight meals    main dish    side dish

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 23

1/4 lb.

ground beef, ground pork, or minced mushrooms

2 tsp.

toasted sesame oil

1 tbsp.

reduced-sodium soy sauce 

1/4 tsp.

ground white pepper

1/4 tsp.

freshly ground black pepper

1/2 tsp.

granulated sugar

2 tbsp.

peanut oil or other neutral oil

2 tbsp.

chili paste, preferably doubanjiang

1 tbsp.

fermented black beans, roughly chopped

2-3 tsp. crushed Szechuan peppercorns

6

cloves garlic, halved

1½” piece ginger, minced

5

scallions, cut into 1½” pieces, plus more for garnish

1 tbsp.

granulated sugar

1 lb.

soft tofu, cut into 1½” cubes 

1 1/2 c.

water or low-sodium chicken broth

1 tbsp.

cornstarch

1 tbsp.

reduced-sodium soy sauce

1 tbsp.

toasted sesame oil

1 tsp.

Chinese black vinegar

1/2 tsp.

MSG (optional)

Chili oil, for topping (optional)

Cooked rice, for serving

Steps:

  • In a small bowl, stir together all meat ingredients until combined evenly. Set aside while preparing remaining ingredients. In a deep-sided large skillet over medium-high heat, heat oil. Add marinated meat and cook, stirring frequently, until deeply golden and almost crispy, about 5 minutes. Transfer meat to a clean bowl and keep fat in the skillet. Return skillet to medium-high heat, and add chili paste, black beans, and Szechuan peppercorns, and stir until fragrant, about 30 seconds. Add in garlic, ginger, and scallions, and stir until soft and fragrant, 1 to 2 minutes. Reduce heat to medium. Add sugar, tofu, and water, and bring to a boil. Periodically, gently shake the pan to coat tofu in the sauce. Cook until liquid reduces by half, 12 to 15 minutes. In a small bowl, stir cornstarch with soy sauce, sesame oil, vinegar, and MSG, if using, until smooth. Drizzle cornstarch slurry into the skillet, and gently stir to distribute evenly, allowing the tofu to break into smaller pieces naturally. Cook until sauce thickens and becomes shiny, 1 to 2 minutes. Sprinkle cooked meat evenly across the tofu. Drizzle with chili oil and sprinkle with more scallions, if desired, before serving with rice.

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

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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HOMEMADE MAPO TOFU RECIPE - HOW TO MAKE MAPO TOFU
For that traditional Szechuan taste, you've got to have doubanjiang in your Mapo Tofu—but even if you can't find it, you've got options!
From delish.com
Total Time 55 minutes
Category dairy-free, weeknight meals, main dish, side dish
Cuisine Chinese
  • In a small bowl, stir together all meat ingredients until combined evenly. Set aside while preparing remaining ingredients. In a deep-sided large skillet over medium-high heat, heat oil. Add marinated meat and cook, stirring frequently, until deeply golden and almost crispy, about 5 minutes. Transfer meat to a clean bowl and keep fat in the skillet. Return skillet to medium-high heat, and add chili paste, black beans, and Szechuan peppercorns, and stir until fragrant, about 30 seconds. Add in garlic, ginger, and scallions, and stir until soft and fragrant, 1 to 2 minutes. Reduce heat to medium. Add sugar, tofu, and water, and bring to a boil. Periodically, gently shake the pan to coat tofu in the sauce. Cook until liquid reduces by half, 12 to 15 minutes. In a small bowl, stir cornstarch with soy sauce, sesame oil, vinegar, and MSG, if using, until smooth. Drizzle cornstarch slurry into the skillet, and gently stir to distribute evenly, allowing the tofu to break into smaller pieces naturally. Cook until sauce thickens and becomes shiny, 1 to 2 minutes. Sprinkle cooked meat evenly across the tofu. Drizzle with chili oil and sprinkle with more scallions, if desired, before serving with rice.
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