Mabodofutofuwithbeef Recipes

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MABO DOFU - TOFU WITH BEEF



Mabo Dofu - Tofu with Beef image

This recipe comes from an English-language Chinese cookbook of my mother's. I have made it...easy and delicious, and better than in the Chinese restaurants. As most Chinese dishes, it is best as part of a meal of a variety of dishes and a group of people. Accompany with Oriental boiled rice. Mabo Dofu (Bean Curd with Ground Beef and Chili Peppers)

Provided by Eduardo Maldonado

Categories     Soy/Tofu

Time 20m

Yield 4 side dish servings, 2 serving(s)

Number Of Ingredients 11

2 packages bean curd (3/4 lb (tofu))
1/4 lb ground beef or 1/4 lb minced beef
3 tablespoons oil (or cooking spray)
1 clove garlic, chopped
3 chili peppers, chopped (or use chili flakes)
1 tablespoon leek, chopped
2 tablespoons soy sauce
1 teaspoon sugar
2 tablespoons cornstarch, mixed with
1/2 cup water or 1/2 cup broth
1 tablespoon sesame oil

Steps:

  • Cut bean curd into bite-sized squares and set aside. Heat oil and fry garlic, chili peppers and chopped leek.
  • Add meat. When meat changes color, lightly stir in bean curd, soy sauce and = sugar.
  • Cover with lid and cook for 10 min.
  • Add cornstarch mixture, allowing it to thicken for a few minutes.
  • Turn out into serving dish, sprinkle with the sesame oil and serve hot. EmmaDeer

MAPO DOUFU (SICHUAN TOFU GROUND BEEF IN RED CHILE SAUCE)



Mapo Doufu (Sichuan Tofu Ground Beef in Red Chile Sauce) image

Make and share this Mapo Doufu (Sichuan Tofu Ground Beef in Red Chile Sauce) recipe from Food.com.

Provided by Member 610488

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

1 (14 ounce) package firm tofu, drained cut into 1 inch cubes
kosher salt, to taste
1/2 cup sichuan red chili oil (hong you)
6 garlic cloves, minced
6 inches piece ginger, peeled and minced
6 ounces ground beef or 6 ounces ground pork
4 scallions, thinly sliced plus more for garnish
1 red Thai chile, stemmed and minced
2 1/2 tablespoons chinese red chile bean paste (douban jiang)
1 tablespoon chinese fermented black soybeans (dou chi)
1 1/4 cups chicken stock
1 tablespoon sugar
1 tablespoon light soy sauce
1/4 cup cornstarch, mixed with 6 tbsp water
1/4 teaspoon ground sichuan pepper, for garnish
steamed rice, for serving

Steps:

  • Place tofu in a bowl with 3 cups boiling salted water. Let sit 15 minutes. Drain and spread on paper towels to dry; set aside.
  • Heat oil in a 14 inch flat-bottomed wok or frying pan over medium-high heat. Add garlic and ginger. Cook until fragrant, about 1 minute.
  • Add beef; cook, stirring and breaking up meat, until browned, 4-6 minutes.
  • Add chives, chiles, paste, and beans. Cook, stirring, until scallions are wilted, about 2 minutes.
  • Add stock and tofu. Bring to a boil, stirring gently, so as not to break up the tofu.
  • Add sugar and soy. Cook, stirring, until sugar is dissolved, about 1 minute. While stirring, slowly add cornstarch mixture. Cook until sauce has thickened, about 2 minutes more.
  • Transfer to a dish and garnish with scallions and pepper. Serve with rice.

Nutrition Facts : Calories 244.8, Fat 11.5, SaturatedFat 3.6, Cholesterol 31.2, Sodium 402.5, Carbohydrate 17.6, Fiber 1.5, Sugar 5.4, Protein 19

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