SPICY SICHUAN TOFU (MAPO DOUFU)
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
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 WITH SHRIMP JAPANESE-SICHUAN STYLE
Tofu (Japanese name for Bean Curd, Chinese name Dou Fo) is high in protein, inexpensive and blends very well with many types of foods. This is a Japanese and Chinese Sichuan style recipe with shrimps and Chinese garlic chives. This recipe was modified from Iron Chef Chinese-Chef Chen's Mapo Tofu by Rinshinomori Recipe #296880 (http://www.food.com/recipe-finder/all/296880)... which is more of a Japanese Mapo Tofu recipe.
Provided by SkipperSy
Categories Soy/Tofu
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- PREPARATION.
- In a cup add the salted black beans (rinse briefly in water to remove some of the salt) and then add 1-2 tablespoon dry sherry or substitutes. Then add grated ginger, chopped garlic and soak for 15 or more minutes, set aside.
- In a bowl add the ground meat and 1 tablespoon soy sauce and mix, set aside.
- In a cup add stock, Amoy Sichuan Spicy Noodle Sauce, chili paste with garlic, set aside.
- In a cup add the 2 tablespoons tapioca starch and 4 tablespoons water, mix and set aside.
- Cut up the FIRM tofu into bite size cubes, place in a pot of low boiling water, add 1 teaspoon salt and cook for 7 minutes, drain and set aside.
- For the Chinese Chives, discard the buds/flowers (some like to use this), wash the Chives and then cut into small 1 inch pieces ( ¾ cup), set aside, (or if using spring onions/scallions, wash and clean then cut into small pieces).
- Place the cleaned shrimp in a boil, add 1 teaspoon salt, 1 teaspoon vinegar, toss and let sit for about 15 minutes, set aside.
- COOKING DIRECTIONS.
- In a wok (or Teflon pan) add the peanut oil and when hot add the salted black bean mixture, stir for 1 minute.
- Add the ground pork (or other meat) and stir to break up the pieces for about 1 minute.
- Next add the stock mixture, stir and bring to a boil.
- Add the tofu, chives and gently toss (try not to break up the tofu), cover and let cook for 2 or more minutes, remove the cover and gently toss again, cover and let cook for 1 more minutes. (Further, if substituting spring scallions in place of chives, add at the same time the sesame oil is added).
- Mix the tapioca starch and water, remove the cover and then add ½ of the mixture and at the same time stir gently until the sauce becomes thick (add more of the tapioca mixture as needed).
- Add the shrimp (discard liquid), toss gently and cook until it has a pink coloring (do not over cook).
- Add sesame oil, briefly toss gently... now you are almost finished.
- In individual plates add some white rice and then the shrimp/black bean tofu sauce on the side or on top.
- Enjoy.
- NOTES:.
- This recipe is fairly mild in taste. However, you can add chili oil, chili peppers or other hot spices to taste.
- The Amoy Sichuan Spicy Noodle Sauce (fermented salted soybean, chili, garlic) is a great ingredient for this spicy dish or use other types of bean sauces (like Japanese miso paste, Chinese brown bean sauce) found in Asian food stores.
- Serve with white or other rice of your choice.
Nutrition Facts : Calories 271.1, Fat 18.3, SaturatedFat 3.6, Cholesterol 83, Sodium 1817.2, Carbohydrate 7.1, Fiber 0.9, Sugar 1.8, Protein 19.5
MAPO TOFU WITH CHINESE BLACK BEANS SICHUAN STYLE
Tofu (Japanese name for Bean Curd (Chinese name Dou Fo) is high in protein, inexpensive and blends very well with many foods. There are different variations of tofu from the cuisines of Korea, Japan and China. Plus each country has variations such as silken (very soft), soft, medium or firm tofu. I recommend using a medium or firm tofu and a Sichuan Spicy Noodle Sauce for this tasty dish. This dish can be very spicy or mild according to your personal taste� see notes below.
Provided by SkipperSy
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- PREPARATION.
- Rinse briefly the salted black beans in water to remove some of the salt and then add 2 or more tablespoons rice wine and soak for 15 minutes, set aside.
- Add grated ginger to the salted black beans.
- In a bowl add the ground meat and 1 tablespoon soya sauce and mix, set aside.
- In a measuring cup add 1/2 to 3/4 cup stock, oyster sauce, Amoy Sichuan Spicy Noodle Sauce, garlic, chili paste with garlic, sugar, chili peppers, set aside.
- Cut up the tofu into bite size cubes, set aside.
- In a cup add 3 tablespoons tapioca starch, 4 tablespoons stock, mix to create a watery mixture, set aside.
- COOKING DIRECTIONS.
- In a wok (or Teflon pan) add the peanut oil and when hot add the salted black bean mixture, stir for 1 minute.
- Add the ground pork (or other meat) and stir to break up the pieces for about 1 minute.
- Next add the stock mixture, stir and bring to a boil.
- Add the tofu and gently toss (try not to break up the tofu), cover and let cook for 2 or more minutes, remove the cover and gently toss again, cover and let cook for 1 more minutes.
- Mix the tapioca starch and stock, remove the cover and then add ½ of the mixture and at the same time stir gently until the sauce becomes thick (add more of the tapioca mixture as needed).
- Add the scallions and sesame oil, briefly toss gently� now you are almost finished.
- In individual plates add some white rice and the black bean & tofu sauce on the side or on top.
- Enjoy.
- NOTES:.
- You can substitute ingredients like using sweet oyster sauce or eliminating the salted black beans and also reducing a little of the spicy ingredients for a milder dish.
- The photo shows that I used scotch bonnet peppers which are extremely hot, so substitute other types to your liking.
- You can use the soft tofu, but it will break down more easily when stirring and also release more liquid as well.
- If you add to much stock (1/2 to 3/4 is good) or the softer types of tofu the sauce will become to thinner� and you will then need to add more of the tapioca starch mixture for a thicker sauce.
- The Amoy Sichuan Spicy Noodle Sauce (fermented salted soybean, chili, garlic) is a great ingredient for this spicy dish or use other types of sauce found on Asian food store shelves.
Nutrition Facts : Calories 209.2, Fat 15.6, SaturatedFat 3.2, Cholesterol 10.2, Sodium 578.7, Carbohydrate 4.9, Fiber 0.6, Sugar 1.3, Protein 11
SICHUAN MAPO TOFU
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 Recipes Pork Ground Pork Recipes
Time 30m
Yield 4
Number Of Ingredients 12
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, Carbohydrate 11.8 g, Cholesterol 75.4 mg, Fat 21.9 g, Fiber 1.2 g, Protein 28 g, SaturatedFat 6.1 g, Sodium 1601.2 mg, Sugar 6.3 g
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