MAPO TOFU RESTAURANT RECIPES

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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

VEGAN MAPO TOFU RECIPE | FOOD & WINE



Vegan Mapo Tofu Recipe | Food & Wine image

"In this vegan version of mapo tofu, instead of ground pork, finely-chopped eggplant and mushrooms cook down to a meaty consistency that absorbs a richly-savory blend of broad bean paste and mushroom seasoning — two umami-packed ingredients that quickly add long-cooked flavor. Szechuan peppercorns and fresh ginger are balanced by a touch of sugar to round out this moderately-spicy dish. "My grandparents, who were from different parts of the world, colored my flavor map," says Jocelyn Law-Yone, executive chef and co-owner of Thamee in Washington, D.C., a 2020 Food & Wine Best New Restaurant, who came up with this meatless version of the classic Szechuan dish. "My paternal grandfather was from Yunnan, China, where tofu is enjoyed in countless ways by many different tribes. In Burma, where both my grandmothers were born, there's a counterpart of tofu called 'tohu' — it mimics the texture of tofu but tastes nuttier because it is made of besan flour." Known as "Chef JoJo" to her team, Law-Yone combined elements from her grandparents' cooking with her own twists to create this dish. "The additional layers of mushrooms and eggplants are mine but would have been familiar ingredients to all my grandparents.""

Provided by Jocelyn Law-Yone

Categories     Vegan

Total Time 50 minutes

Number Of Ingredients 16

1 cup hot water 
1 teaspoon mushroom seasoning (such as Po Lo Ku)
6 to 8 dried red chiles, seeded and roughly chopped (about 1 1/2?tablespoons)  
½ cup neutral oil (such as canola or grapeseed), divided 
2 teaspoons Szechuan peppercorns, finely ground, plus more for garnish
3 tablespoons finely chopped yellow onion
2 tablespoons finely chopped peeled fresh ginger
2 tablespoons finely chopped garlic
1?½ cups finely chopped (about?1/4-inch pieces) Japanese eggplant
5 ounces finely chopped button mushrooms (about 1 3/4?cups)
3 tablespoons broad bean paste with red chile oil (such as Sichuan Pixian) 
1 pound firm tofu, drained, patted dry, and cut into?3/4- to 1-inch pieces 
¾ cup thinly sliced scallions, divided 
1 tablespoon soy sauce
1 teaspoon granulated sugar 
¼ teaspoon toasted sesame oil 

Steps:

  • Stir together 1 cup hot water and mushroom seasoning in a small bowl until well dissolved. Set aside. 
  • Toast chiles in a 14-inch wok over medium-low, stirring often, until fragrant, about 1 minute. Add 1/4 cup neutral oil, and cook, stirring often, until chiles turn a rust color, 1 to 2 minutes. (Do not burn chiles.) Transfer mixture to a small bowl; set aside. 
  • Heat remaining 1/4 cup neutral oil in wok over medium. Add ground Szechuan peppercorns, and cook, stirring constantly, until fragrant, about 30 seconds. Add onion, ginger, and garlic. Cook, stirring often, until softened, about 2 minutes. Increase heat to high, and add eggplant and mushrooms. Cook, stirring often, until very tender, 5 to 7 minutes. Stir in broad bean paste until well-combined. Stir in reserved mushroom seasoning mixture. Cook, stirring occasionally, until mixture has reduced to a thick paste, 5 to 8 minutes. 
  • Stir in tofu and chile-oil mixture. Cook, stirring often, until mixture has thickened slightly, 2 to 4 minutes. Stir in 1/4 cup scallions, soy sauce, sugar, and sesame oil. Cook, stirring often, until scallions are wilted, about 2 minutes. Top with remaining 1/2 cup scallions, and garnish with ground Szechaun peppercorns.

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