SICHUAN TOFU RECIPE RECIPES

SICHUAN MAPO TOFU RECIPE | ALLRECIPES

Sichuan Mapo Tofu Recipe | Allrecipes image

Hey, I got internet, and I moved to another city with a bigger variety of exotic products! This time, I wanted to teach you a bit of Sichuan cooking. This is how we make a traditional mapo tofu!

Provided by Samuel X.H Guo

Categories Meat and Poultry Pork Ground Pork Recipes

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil, or as needed
½ onion, cut into strips
3 cloves garlic, minced
¾ pound ground pork, or more to taste
½ egg
6 tablespoons chile bean sauce (doubanjiang)
¼ cup black bean sauce in chile oil
1 teaspoon chile oil, or to taste
1 (12 ounce) package tofu, cut into bite-sized pieces
7 tablespoons water
salt and ground black pepper to taste
2 green onions, diced

Steps:

Heat vegetable oil in a saucepan over medium-high heat. Add onion and garlic; cook and stir until browned, 5 to 7 minutes. Mix pork and egg together in a bowl. Stir mixture into the saucepan. Saute until starting to turn color, 3 to 5 minutes.
Stir chile bean sauce, black bean sauce, and chile oil into the pork mixture. Cover, reduce heat to medium-low, and simmer until pork is browned, 3 to 5 minutes. Add tofu; simmer until flavors are well blended, about 3 minutes. Season with salt and pepper and top with green onions.

Nutrition Facts : Calories 339.4 calories, CarbohydrateContent 11.8 g, CholesterolContent 75.4 mg, FatContent 21.9 g, FiberContent 1.2 g, ProteinContent 28 g, SaturatedFatContent 6.1 g, SodiumContent 1601.2 mg, SugarContent 6.3 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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