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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

BEST KUNG PAO TOFU RECIPE EVER (YOU HAVE TO TRY IT!)



Best Kung Pao Tofu Recipe Ever (You Have to Try It!) image

Provided by Meredith James

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 14

1x 14oz package of extra-firm tofu, drained
¼ cup reduced-sodium or gluten-free soy sauce (plus 2 tbsp for later)
3 tbsp cornstarch, divided
1x 2” piece of fresh ginger, minced
2x garlic cloves, minced
2x medium scallions, chopped, whites and greens separated
2x medium zucchini, quartered lengthwise and cut into ½” cubes
2x medium red bell peppers, cut into 1” cubes
2 tbsp unseasoned rice vinegar
2 tbsp dry sherry (you can also use Chinese vinegar here)
1 tbsp brown sugar
2-3 tsp Sambal Oelek fresh-ground chili paste
3 tbsp toasted sesame oil, divided
2 tbsp lightly salted peanuts, chopped (optional)

Steps:

  • Use a tofu press or DIY pressing method to squeeze any excess liquid out of the tofu.
  • While your tofu is pressing, prep your veggies.
  • Once the tofu has been pressed, transfer it to a cutting board, place the block on its side, and slice it lengthwise. Next, flip it back over to lie flat and cut the tofu into 32 equal-sized cubes, roughly 1-2” each.
  • Arrange the tofu cubes in a shallow container, so that they make one even layer.
  • Place the tofu to one side and combine 2 tbsp of soy sauce with 2 tbsp of cornstarch in a small bowl. Whisk them together, then pour the sauce over the tofu.
  • Flip the tofu cubes to ensure all sides are well coated in the marinade, then leave to sit while you make the Kung Pao sauce.
  • Take a medium bowl and add the remaining ¼ cup of soy sauce, ½ cup of water, and the remaining 1 tbsp of cornstarch. Next, add the vinegar, sherry, brown sugar, and Sambal (I would recommend using a maximum of 3 tsp of Sambal if you like your sauce spicy, but start with less and add more to taste).
  • Whisk the sauce ingredients together until thoroughly combined.
  • Place a large skillet or wok over medium heat and add 2 tbsp of sesame oil.
  • Once the sesame oil is warm, add the marinated tofu cubes, being careful of splattering oil.
  • Fry the tofu for 8-10 minutes, occasionally flipping and stirring to ensure it cooks evenly and get nice and crispy on all sides.
  • Once all sides of the tofu cubes are browned, remove the cubes from the heat and set to one side.
  • Add the final tbsp of sesame oil to the hot pan, then add the ginger, garlic, and scallion whites and sauté for 30 seconds.
  • Increase the heat to high, then place the zucchini and peppers in the pan.
  • Cook the veggies for 3-4 minutes, occasionally stirring, then add the tofu and sauce to the pan.
  • Stir-fry everything for 2-4 minutes. The sauce should thicken, and all the ingredients should be well coated.
  • Serve hot, sprinkled with the halved peanuts and scallion greens.

Nutrition Facts : ServingSize 4

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