Mapo Doufu Recipes

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MAPO TOFU RECIPE



Mapo Tofu Recipe image

Famous Mapo Tofu Recipe From Sichuan Cuisine. Recipe video below.

Provided by Elaine

Categories     Main Course

Time 20m

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. This helps to remove the raw soy flavor form tofu.
  • Get a wok and heat up around 2 tablespoons of oil, fry the minced meat until crispy. Transfer out and leave the oil in.
  • 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 and ginger, 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.
  • 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, Carbohydrate 21 g, Protein 22 g, Fat 35 g, SaturatedFat 6 g, Cholesterol 35 mg, Sodium 1072 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

MAPO TOFU



Mapo Tofu image

This mapo tofu recipe is the true blue, authentic real deal-the spicy, tongue-numbing, rice-is-absolutely-not-optional mapo tofu that you get in the restaurants!

Provided by Kaitlin

Categories     Tofu

Time 35m

Number Of Ingredients 14

½ cup oil ((divided))
1-2 fresh Thai bird chili peppers ((thinly sliced))
6-8 dried red chilies ((roughly chopped))
1/2- 1 1/2 tablespoons Sichuan peppercorns
3 tablespoons ginger ((finely minced))
3 tablespoons garlic ((finely minced))
8 ounces ground pork ((225g))
1-2 tablespoons spicy bean sauce ((depending on your desired salt/spice levels))
2/3 cup low sodium chicken broth ((or water))
1 pound silken tofu ((450g, cut into 1 inch cubes))
1 1/2 teaspoons cornstarch
1/4 teaspoon sesame oil ((optional))
1/4 teaspoon sugar ((optional))
1 scallion ((finely chopped))

Steps:

  • First, we toast the chilies. If you have homemade toasted chili oil, you can skip this step. Heat your wok or a small saucepan over low heat. Add ¼ cup of the oil and throw in the fresh and dried peppers. Stir occasionally and heat until fragrant, about 5 minutes, ensuring that the peppers don't burn. Remove from heat and set aside.
  • Heat the remaining ¼ cup of oil in your wok over medium heat. Add the ginger. After 1 minute, add the garlic. Fry for another minute, and then turn up the heat to high and add the ground pork. Break up the meat and fry it until it's cooked through. Add your ground Sichuan peppercorns and stir for about 15-30 seconds, taking care to not let it burn, as it will turn bitter if it does.
  • Add the spicy bean sauce to the mixture and stir it in well. Add ⅔ cups of chicken broth to the wok and stir. Let this simmer for a minute or so. While that's happening, ready your tofu and also put a ¼ cup of water in a small bowl with your cornstarch and mix until thoroughly combined.
  • Add the cornstarch mixture to your sauce and stir. Let it bubble away until the sauce starts to thicken. (If it gets too thick, splash in a little more water or chicken stock.)
  • Then add your chili oil from before-peppers and all! If you are using homemade chili oil, ONLY use the standing oil, as it's likely that you have salted it and you only want the oil, not additional salt. Stir the oil into the sauce, and add the tofu. Use your spatula to gently toss the tofu in the sauce. Let everything cook for 3-5 minutes. Add the sesame oil and sugar (if using) along with the scallions and stir until the scallions are just wilted.
  • Serve with a last sprinkle of Sichuan peppercorn powder as a garnish if desired.

Nutrition Facts : Calories 335 kcal, Carbohydrate 8 g, Protein 11 g, Fat 29 g, SaturatedFat 5 g, Cholesterol 27 mg, Sodium 126 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

MABO DOFU



Mabo Dofu image

My grandmother's recipe for pork tofu. Serve over white rice.

Provided by sakuraiiko

Categories     World Cuisine Recipes     Asian     Chinese

Time 40m

Yield 4

Number Of Ingredients 11

1 tablespoon sesame oil
1 (1/2 inch) piece fresh ginger, minced
1 clove garlic, minced, or more to taste
½ pound ground pork
2 teaspoons chili bean sauce (toban djan)
1 tablespoon soy sauce
2 tablespoons sake
2 teaspoons oyster sauce
1 (12 ounce) package tofu, cut into 1/2-inch squares
½ cup water, or more if needed
1 small green onion, chopped

Steps:

  • Heat the sesame oil in a wok or large skillet over medium-high heat, and cook and stir the ginger and garlic until the garlic just begins to brown, about 30 seconds. Stir in the pork, breaking it up as you stir, and cook and stir until the pork is browned and broken into small pieces. Add the chili bean sauce, soy sauce, sake, and oyster sauce, stir to mix the ingredients together, reduce heat, and let simmer until the mixture thickens slightly, about 3 more minutes.
  • Thin the sauce with water as needed (sauce should not be watery) and gently stir in the tofu. Simmer until the tofu is hot and coated with sauce, about 10 minutes, stirring a few more times. Serve sprinkled with chopped green onion.

Nutrition Facts : Calories 260.2 calories, Carbohydrate 3.3 g, Cholesterol 40.9 mg, Fat 19.5 g, Fiber 0.3 g, Protein 17.2 g, SaturatedFat 5.5 g, Sodium 436.8 mg, Sugar 1.3 g

MAPO TOFU



Mapo Tofu image

You can order mapo tofu from many Chinese restaurants, but it's also quite doable at home. You can find the pivotal fermented chile and broad (fava) bean sauce or paste called doubanjiang (sometimes rendered as "toban djan") at a Chinese market. Look for a doubanjiang from Pixian, in Sichuan, and bear in mind that oilier versions have extra heat but may lack an earthy depth. Sichuan peppercorns add mala - tingly zing - and fermented black beans, called douchi, lend this dish a kick of umami. Ground beef is traditional, but many cooks choose pork; you can also try lamb, turkey thigh or a plant-based meat alternatives. Add chile flakes for extra fire, and balance mapo's intensity with rice and steamed or stir-fried broccoli.

Provided by Andrea Nguyen

Categories     dinner, lunch, weeknight, grains and rice, meat, one pot, main course

Time 30m

Yield 4 servings (about 4 cups)

Number Of Ingredients 14

16 ounces medium or medium-firm tofu (if unavailable, go with firm)
1 rounded teaspoon Sichuan peppercorns
3 tablespoons canola oil
6 ounces ground beef or pork (preferably 80 or 85 percent lean), roughly chopped to loosen
2 1/2 to 3 tablespoons doubanjiang (fermented chile bean sauce or paste)
1 tablespoon douchi (fermented black beans, optional)
1 teaspoon minced fresh ginger
1/2 teaspoon red-pepper flakes (optional)
2 teaspoons regular soy sauce
1 rounded teaspoon granulated sugar, plus more if needed
Fine sea salt
2 large scallions, trimmed and cut on a sharp bias into thin, 2-inch-long pieces
1 1/2 tablespoons cornstarch dissolved in 3 tablespoons water
Cooked white rice, for serving

Steps:

  • Prepare the tofu: Cut the tofu into 3/4-inch cubes and put into a bowl. Bring a kettle of water to a rolling boil. Turn off the heat and when the boiling subsides, pour hot water over the tofu to cover. Set aside for 15 minutes.
  • Meanwhile, in a large (14-inch) wok or (12-inch) skillet over medium heat, toast the peppercorns for 2 to 3 minutes, until super fragrant and slightly darkened. (A wisp of smoke is normal.) Let cool briefly, then pound with a mortar and pestle, or pulse in a spice grinder.
  • Set a strainer over a measuring cup, then add the tofu to drain; reserve 1 1/2 cups of the soaking water, discarding the rest. Set the tofu and reserved soaking water near the stove with the peppercorns and other prepped ingredients for swift cooking.
  • Reheat the wok or skillet over high. When hot - you can flick water in and it should sizzle and evaporate within seconds - swirl in the oil to evenly coat, then add the meat. Stir and mash into cooked and crumbly pieces, 1 to 2 minutes.
  • Add 2 1/2 tablespoons doubanjiang, the douchi (if using), ginger and red-pepper flakes (if using). Cook about 2 minutes longer, stirring constantly, until things are vivid reddish brown. Add the soy sauce and sugar, stir to combine, then add the tofu. Gently stir or shake the pan to combine the ingredients without breaking up the tofu much.
  • Add the reserved 1 1/2 cups soaking water, bring to a vigorous simmer, and cook for about 3 minutes, agitating the pan occasionally, to let the tofu absorb the flavors of the sauce.
  • Slightly lower the heat and taste the sauce. If needed, add the remaining 1/2 tablespoon of doubanjiang for heat, a pinch of salt for savoriness, or a sprinkle of sugar to tame heat.
  • Add the scallions and stir to combine. Stir in the cornstarch slurry, then stir in enough to the mapo tofu to thicken to a soupy rather than a gravy-like finish. Sprinkle in the ground peppercorns, give the mixture one last stir to incorporate, then transfer to a shallow bowl. Serve immediately with lots of hot rice.

MAPO DOFU



Mapo Dofu image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

8 ounces mung bean noodles or rice noodles
1 1/2 teaspoons toasted sesame oil
3/4 cup beef stock
1 1/2 tablespoons Sichuan peppercorns
1 tablespoon peanut oil
2 cloves garlic, crushed and finely chopped
1 tablespoon peeled and grated fresh ginger
1 red Fresno chile, seeded and finely diced
12 ounce ground pork
1 to 2 tablespoons chili bean sauce
1 tablespoon Shaohsing rice wine or dry sherry
1 pound firm fresh tofu, cut into 1-inch chunks
1 to 2 tablespoons light soy sauce
1 to 2 tablespoons black rice vinegar or balsamic vinegar
Sea salt
Ground white pepper
1 tablespoon cornstarch
2 large scallions, sliced

Steps:

  • Place the noodles in a large bowl and cover with boiling water. Let soak until softened, 10 to 15 minutes. Drain and toss with 1/2 teaspoon toasted sesame oil to prevent sticking.
  • In a small saucepan or wok, heat the beef stock to a simmer and then keep warm on low heat.
  • In a small frying pan set over medium heat, dry-toast the peppercorns until fragrant. Remove from the heat and crush in a mortar and pestle, place in a plastic bag and crush with a rolling pin or use a spice grinder.
  • Heat a wok over high heat and add the peanut oil. Add the garlic, ginger, chili and 1 tablespoon of the ground peppercorns and stir-fry a few seconds. Add the pork and chili bean sauce and continue stir-frying. As the pork browns, add the rice wine. When the pork has browned, add the tofu and mix gently. Season the stir-fry with soy sauce,
  • black rice vinegar, the remaining 1 teaspoon sesame oil, salt and ground white pepper.
  • Add the hot beef stock to the pork and tofu and bring to a boil. In a small bowl, stir together the cornstarch and 2 tablespoons water, then stir into the sauce to thicken. Stir in the scallions and remove from the heat. Serve over the noodles and sprinkle with the remaining peppercorns.

MAPO TOFU



Mapo tofu image

Even if you're not keen on tofu, give this mapo tofu a go. It's hot and really strongly flavoured thanks to chilli bean paste, fermented black beans and more

Provided by Diana Henry

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 13

450g tofu
3 tbsp groundnut oil
100g pork mince
2 tbsp Sichuan chilli bean paste
1½ tbsp fermented black beans , rinsed (optional, available from souschef.co.uk)
2cm piece ginger peeled and finely chopped
3 garlic cloves , chopped
200ml light chicken stock or water
1 tsp cornflour , mixed with 1 tbsp water
6 spring onions , sliced on the diagonal
1 tbsp Sichuan chilli oil (optional)
½ tsp Sichuan peppercorns , crushed
cooked white rice , to serve

Steps:

  • Get all the ingredients ready before you start cooking and set them out in bowls. Drain the tofu and cut it into 1.5cm cubes. Put it in a bowl and cover with very hot water. Leave this while you get on with everything else.
  • Heat a wok and pour in the groundnut oil. Get this really hot and fry the pork until it's crispy. Remove with a slotted spoon but leave the oil behind.
  • Add the bean paste and cook, stirring for a few mins until fragrant, then add the black beans, ginger and garlic. Cook, stirring, for a min or so, then add the stock and let it bubble away.
  • Stir the cornflour and water into the mixture in the wok, drain the tofu and stir it into the sauce. Tip in the spring onions and the mince.
  • Add the chilli oil, if using, and sprinkle over the Sichuan peppercorns. The sauce shouldn't need seasoning with salt, as many of the ingredients are salty already. Serve with boiled white rice.

Nutrition Facts : Calories 310 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 1 milligram of sodium

SPICY SICHUAN TOFU (MAPO DOUFU)



Spicy Sichuan Tofu (Mapo Doufu) image

Provided by Eileen Wen Mooney

Categories     Wok     Pork     Stir-Fry     Quick & Easy     Dinner     Meat     Tofu     Soy Sauce     Gourmet     Dairy Free     Tree Nut Free

Yield Makes 4 servings

Number Of Ingredients 15

1/2 teaspoon Sichuan peppercorns,
1 (14- to 17-ounce) package tofu (not silken), rinsed
3 tablespoons peanut or vegetable oil
5 ounce ground pork butt (not lean; 2/3 cup)
2 1/2 tablespoons toban jiang (hot bean sauce)
1 tablespoon fermented black beans, rinsed, drained, and chopped
2 teaspoon Asian chile powder
1 cup chicken stock or reduced-sodium chicken broth
2 teaspoon soy sauce
1 teaspoon sugar
1 tablespoons cornstarch
4 teaspoons water
4 scallions, chopped (1/2 cup)
Equipment:
Equipment: an electric coffee/spice grinder; a well-seasoned 14-inch flat-bottomed wok.

Steps:

  • Grind peppercorns in grinder and set aside.
  • Cut tofu into 3/4-inch cubes and pat dry.
  • Heat wok over high heat until it begins to smoke, then pour oil down side and swirl to coat bottom and side. Stir-fry pork until no longer pink. Add bean sauce, black beans, and chile powder and stir-fry 1 minute. Stir in stock, soy sauce, sugar, tofu, and a pinch of salt. Simmer, gently stirring occasionally, 5 minutes.
  • Meanwhile, stir together cornstarch and water until smooth.
  • Stir cornstarch mixture into stir-fry and simmer, gently stirring occasionally, 1 minute. Stir in scallions and simmer 1 minute. Serve sprinkled with Sichuan pepper.
  • **Serve with:**perfect steamed rice

More about "mapo doufu recipes"

MAPO TOFU RECIPE | CHINESE RECIPES | PBS FOOD
mapo-tofu-recipe-chinese-recipes-pbs-food image

From pbs.org
  • Add the chicken stock, cornstarch, soy sauce and sugar to a small bowl and stir to combine.
  • Heat a wok or large frying pan until hot. Add the sesame oil, garlic, ginger and green onions and stir-fry with a spatula until fragrant. Add the black beans and Sichuan pepper and continue stir-frying.
  • Add the ground pork and use the spatula to break it up into small grains (you don’t want clumps of meat). When the pork is cooked, add the doubanjiang and stir to distribute.
  • Give the stock mixture a good stir to incorporate anything that may have settled, and then pour it over the pork and tofu. Toss to coat, then boil until the sauce thickens.


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