Mapo Tofu Sichuan Dish With Tofu And Ground Pork 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

MA-PO TOFU (SIMMERED TOFU WITH GROUND PORK)



Ma-Po Tofu (Simmered Tofu With Ground Pork) image

I have long enjoyed stir-fried tofu creations like ma-po tofu, a classic dish from Sichuan. But I found making them difficult. This version is easy and quick.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon peanut or other oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1/4 teaspoon crushed red pepper flakes, plus more to taste
1/4 to 1/2 pound ground pork
1/2 cup chopped scallions, green part only
1/2 cup stock or water
1 pound soft or silken tofu, cut in 1/2-inch cubes
2 tablespoons soy sauce
Salt to taste
Minced cilantro for garnish, optional

Steps:

  • Put oil in a deep 10-inch skillet or wok, preferably nonstick, and turn heat to medium-high. A minute later, add garlic, ginger and red pepper flakes, and cook just until they begin to sizzle, less than a minute. Add pork, and stir to break it up; cook, stirring occasionally, until it loses most of its pink color.
  • Add scallions and stir; add stock. Cook for a minute or so, scraping bottom of pan with a wooden spoon if necessary to loosen any stuck bits of meat, then add tofu. Cook, stirring once or twice, until tofu is heated through, about 2 minutes.
  • Stir in the soy sauce; taste, and add salt and red pepper flakes as necessary. Garnish with cilantro if you like, and serve.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 15 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 523 milligrams, Sugar 2 grams

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

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.

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