MAPO RECIPES

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MAPO TOFU RECIPE | EATINGWELL



Mapo Tofu Recipe | EatingWell image

Mapo tofu is extremely popular both in and outside of China, perhaps because it was meant to be adaptable. The type and amount of both tofu and meat is often varied and even the spicy sauce can be tuned to the desired level of heat.

Provided by Louisa Shafia

Categories     Low-Calorie Beef Recipes

Total Time 35 minutes

Number Of Ingredients 12

6 tablespoons peanut or canola oil, divided
2 tablespoons Pixian chili bean paste (doubanjiang; see Tips)
2 teaspoons fermented black beans (douchi; see Tips), rinsed and coarsely chopped
1 tablespoon Sichuan chile flakes (see Tips) or crushed red pepper
2 tablespoons cornstarch
2 tablespoons water
2 ounces lean ground beef
1 cup water or low-sodium chicken broth
1 teaspoon reduced-sodium soy sauce
1 bunch scallions, cut into 1-inch pieces
14- to 16-ounce package silken tofu, drained and cut in 3/4-inch pieces
1/4-1/2 teaspoon freshly ground Sichuan peppercorns (see Tips)

Steps:

  • Combine 5 tablespoons oil, chili bean paste, fermented black beans and chile flakes (or crushed red pepper) in a small bowl. Whisk cornstarch and water in another small bowl. Set both next to the stove.
  • Heat the remaining 1 tablespoon oil in a large flat-bottom wok or cast-iron skillet over medium-high heat until it shimmers. Add beef and cook, breaking up with a wooden spoon, until it is cooked through and browned, 2 to 3 minutes. Transfer to a small bowl.
  • Add the reserved chili bean paste mixture to the pan and cook until fragrant, being careful not to burn it, about 1 minute. Add water (or broth), soy sauce and scallions. Return the beef to the pan, then add tofu; bring to a simmer, gently tossing the tofu with the sauce, until heated through, about 2 minutes. Gradually add the cornstarch slurry, stirring, and cook until the sauce thickens, about 1 minute. Transfer to a serving bowl and sprinkle with ground Sichuan peppercorns.

Nutrition Facts : Calories 196.3 calories, CarbohydrateContent 5.7 g, CholesterolContent 7.2 mg, FatContent 16.8 g, FiberContent 1.1 g, ProteinContent 6.7 g, SaturatedFatContent 2.8 g, SodiumContent 703 mg, SugarContent 0.6 g

MAPO TOFU RECIPE - NYT COOKING



Mapo Tofu Recipe - NYT Cooking 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

Total Time 30 minutes

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.

More about "mapo recipes"

MAPO TOFU RECIPE | EATINGWELL
Mapo tofu is extremely popular both in and outside of China, perhaps because it was meant to be adaptable. The type and amount of both tofu and meat is often varied and even the spicy sauce can be tuned to the desired level of heat.
From eatingwell.com
Total Time 35 minutes
Category Low-Calorie Beef Recipes
Calories 196.3 calories per serving
  • Add the reserved chili bean paste mixture to the pan and cook until fragrant, being careful not to burn it, about 1 minute. Add water (or broth), soy sauce and scallions. Return the beef to the pan, then add tofu; bring to a simmer, gently tossing the tofu with the sauce, until heated through, about 2 minutes. Gradually add the cornstarch slurry, stirring, and cook until the sauce thickens, about 1 minute. Transfer to a serving bowl and sprinkle with ground Sichuan peppercorns.


VEGAN MAPO TOFU RECIPE - NYT COOKING
Mapo tofu is a justly popular menu item in many Chinese restaurants. It is a quickly cooked dish of braised tofu with minced pork (sometimes beef) in a bracing spicy sauce made with fermented black beans and fermented broad bean paste, along with hot red pepper and Sichuan pepper. This meatless version with fresh shiitake mushrooms is completely satisfying, and surprisingly easy to make. For the best texture, use soft tofu rather than firm, taking care to cook it gently to keep it from crumbling.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine chinese
Calories 166 per serving
  • Carefully add tofu cubes. Shake pan to distribute sauce, using a wooden spoon to help. Try to avoid smashing tofu. Drizzle in cornstarch mixture, gently swirling pan to incorporate (sauce will thicken) and simmer tofu in sauce for 2 minutes more. Thin with a little mushroom broth if necessary. Transfer to a low bowl or platter. Sprinkle with scallions and cilantro sprigs.


MUSHROOM MAPO TOFU RECIPE | BBC GOOD FOOD
Enjoy this plant-based version of Chinese mapo tofu served with jasmine rice and steamed greens. Meaty shitake mushrooms and firm tofu make a great combo
From bbcgoodfood.com
Total Time 18 minutes
Category Dinner
Cuisine Chinese
Calories 233 calories per serving
  • Transfer to a serving plate and sprinkle over the spring onions and ground toasted Sichuan pepper to serve.


VEGETARIAN MAPO TOFU | CHINA SICHUAN FOOD
Easy and vegetarian mapo tofu; shitake mushrooms are used to replace meat.
From chinasichuanfood.com
Reviews 4.9
Total Time 20 minutes
Category Side Dish
Cuisine Sichuan cuisine
Calories 291 kcal per serving
  • Transfer out when almost all the seasonings stick to tofu cubes. Sprinkle Szechuan peppercorn powder (to taste).


HOMEMADE MAPO TOFU RECIPE - HOW TO MAKE MAPO TOFU
For that traditional Szechuan taste, you've got to have doubanjiang in your Mapo Tofu—but even if you can't find it, you've got options!
From delish.com
Total Time 55 minutes
Category dairy-free, weeknight meals, main dish, side dish
Cuisine Chinese
  • In a small bowl, stir together all meat ingredients until combined evenly. Set aside while preparing remaining ingredients. In a deep-sided large skillet over medium-high heat, heat oil. Add marinated meat and cook, stirring frequently, until deeply golden and almost crispy, about 5 minutes. Transfer meat to a clean bowl and keep fat in the skillet. Return skillet to medium-high heat, and add chili paste, black beans, and Szechuan peppercorns, and stir until fragrant, about 30 seconds. Add in garlic, ginger, and scallions, and stir until soft and fragrant, 1 to 2 minutes. Reduce heat to medium. Add sugar, tofu, and water, and bring to a boil. Periodically, gently shake the pan to coat tofu in the sauce. Cook until liquid reduces by half, 12 to 15 minutes. In a small bowl, stir cornstarch with soy sauce, sesame oil, vinegar, and MSG, if using, until smooth. Drizzle cornstarch slurry into the skillet, and gently stir to distribute evenly, allowing the tofu to break into smaller pieces naturally. Cook until sauce thickens and becomes shiny, 1 to 2 minutes. Sprinkle cooked meat evenly across the tofu. Drizzle with chili oil and sprinkle with more scallions, if desired, before serving with rice.


MAPO TOFU RECIPE | BBC GOOD FOOD
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
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Lunch, Main course, Supper
Cuisine Japanese
Calories 310 calories per serving
  • 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.


MUSHROOM MAPO TOFU RECIPE | BBC GOOD FOOD
Enjoy this plant-based version of Chinese mapo tofu served with jasmine rice and steamed greens. Meaty shitake mushrooms and firm tofu make a great combo
From bbcgoodfood.com
Total Time 18 minutes
Category Dinner
Cuisine Chinese
Calories 233 calories per serving
  • Transfer to a serving plate and sprinkle over the spring onions and ground toasted Sichuan pepper to serve.


VEGETARIAN MAPO TOFU | CHINA SICHUAN FOOD
Easy and vegetarian mapo tofu; shitake mushrooms are used to replace meat.
From chinasichuanfood.com
Reviews 4.9
Total Time 20 minutes
Category Side Dish
Cuisine Sichuan cuisine
Calories 291 kcal per serving
  • Transfer out when almost all the seasonings stick to tofu cubes. Sprinkle Szechuan peppercorn powder (to taste).


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