This is a great dish for those just coming into the tofu world! There is nothing wrong with this recipe, but be forewarned: It is NOT a recipe for Ma Po Tofu. My husband and I have traveled throughout Asia and Ma Po Tofu is one of our favorites - we have ordered it wherever available. Add chili bean paste and the … For more different textures adding some bamboo shoots or water chestnuts is a tasty alteration. 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It is typically a very spicy dish, however, is usually toned down in restaurants in the US. Heat a large skillet over medium heat. Serve with brown rice and make it extra special with a drizzle of sesame oil just before serving. Thank you Linda! Saute until aromatic, about 1 minute. Transfer to a … Place a wok over high … You could also fry it for a similar effect but the broiling approach is lower fat. Stir in dissolved cornstarch, and cook until thickened. Then the tofu dish with beef become more popular and her guests gave the name: Mapo tofu. It is little and round black/brown sometimes green or other colors. Sichuan items can be purchased from an Asian market. Stir in black bean mixture, tofu, and peas. Nutrient information is not available for all ingredients. The dish consists of tofu cubes simmered in an aromatic sauce with ground meat, garlic, ginger, chilies, soy sauce and a fermented broad bean paste called doubanjiang (豆瓣酱). 3. This recipe belongs to famous Szechwan cuisines. Combine sauce ingredients in a bowl; set aside. Ma Po Tofu is a traditional Chinese recipe usually made with ground pork. Cut the Sprinkle Szechuan peppercorn powder (to taste)and chopped garlic greens if using. Seriously, this is the main flavor of the dish... yet it doesn't appear in the list of ingredients. This dish is best served with steamed white rice. They have an amazing flavor- I am Addicted. Drain tofu in a large sieve and slide into sauce, stirring gently. Miso and chili paste can be mixed together to form a chili bean past, and kosher dills are a good substitute for Sichuan preserved vegetables. One of my favorite dish. When … If pork is lean, add 1 tablespoon oil. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds. A delicious meal ready in 30 minutes! Heat a wok and pour in the groundnut oil. Transfer out when almost all the seasonings stick to tofu cubes. The owner, Mrs. Chen of the restaurant, has pockmarks on her face. For the tofu, I recommend using regular tofu not firm tofu or silken tofu. Chop leek or green onions into short lengths. I usually end up using 1 1/2 - 2 Tbsp. Summary. I used beef instead of pork like my local noodle-house does. Percent Daily Values are based on a 2,000 calorie diet. Amount is based on available nutrient data. & I find that this receipe is the one!!!! Hi I live in China and Love Sichuan food "Ma Po Tofu" and "Shui Jiu Niu Rou" are two of my favorites. First of all, Ma Po Tofu's main flavor is the Sichuan peppercorn. Cut tofu into 1/2-inch cubes. I love cooking and sharing lovely tips. If pork is lean, add 1 tablespoon oil. Information is not currently available for this nutrient. Vegan Mapo Tofu Recipe Instructions In a wok over medium low heat, add the vegetable oil and ground Sichuan peppercorns (remember to reserve ¼ teaspoon for garnishing the dish at the … 嫩/tender. Dry fry the peppercorns in a wok over a low heat for 1–2 minutes until light brown and aromatic. Mo Po Tofu (麻婆豆腐) literally means "Pock-Marked Old Lady Tofu" (I know!). Heat half of sichuan peppercorns in a large wok over high heat until lightly smoking. Chinese Stir-fried Tofu and Chicken Giblets Recipe, Chinese Black Chicken Soup with Goji Soup Recipe. Easy Vegan Ma Po Tofu I chose to adopt a vegetarian diet at the age of 12, but there was one ingredient I would not touch: tofu. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. good luck- it is worth it.... just watch out! I have used a couple of tiny variations due to supplies on hand: added two thinly sliced green onions used "hot" chili garlic sauce and 1/2 tsp pepper while leaving out the cayenne used black bean garlic sauce without rinsing (because it is a sauce) and substituted extra-lean ground turkey for the pork. This was great! Marinate the pork for about 20 minutes, as the pork is marinating, mix marinade ingredients. Many of the other ingredients do correspond to the ingredients of the original dish, but dry sherry, green peas and cayenne pepper would never appear in the restaurant version. This recipe is excellent and I make it often:-) For those who claim not to like tofu I think this dish gives tofu to stand on its own not just be a substitute for meat. Less if you're really spice-phobic. This is a great Chinese recipe. I've served it with nasi goreng (Indonesian fried rice) and with yellow rice and both were a hit. I too add 1 tsp of sesame oil to the pork/meat section and to sauce mixture. Cook pork until evenly … I've made this dish many times and the BF (who is not normally a tofu fan) and I always gobble it up. My husband said it tasted exactly like pork which he loves. I serve this plain white rice and I like to double the sauce b/c love having it over my rice. I dare you not to like tofu after this! Delicious! Local Ma Po Tofu. Mom, I love you and the effort you made to support my choice, but those mushy tofu and frozen vegetable stir fries you made when I was a teenager were the worst. Marinate the ground pork in the soy sauce and cornstarch for 20 minutes. To make the texture more interesting I put the tofu cubes on parchment on a baking sheet and put them under the broiler (second rack down) for about 10-15 minutes so the outside gets crispy. Chen Mapo Tofu was created in 1862 at Restaurant Chen Heng Seng 陈兴盛饭铺 in the northern suburb of Chengdu. ½ tablespoon fermented black beans, rinsed and mashed, 1 (14 ounce) package tofu, drained and cut into cubes, 1 tablespoon cornstarch, mixed with equal parts water. I am amazed and absolutely thrilled to have found it. … The Ma Po Tofu served at Chinese restaurants in the US has been adapted to appeal to local taste--the level of numbing spiciness is largely toned down. Get this really hot and fry the pork until it’s crispy. I will definitely make this again. Add comma separated list of ingredients to include in recipe. In a small bowl, combine ground pork, sherry and 1 teaspoon cornstarch; set aside. Drain the tofu and cut into cubes. However, since tofu holds heat very well, for the first few mouthfuls, I recommend that you break the tofu cubes apart with chopsticks before putting into your mouth. Heat oil in a small heavy pot over medium-high. Cut tofu into 1-inch cubes. I hope you like it as much as I do. 4. Both syllables are pronounced in the first tone high and flat. The taste of firm tofu is not so tenderer but silken tofu is too easy to break. I added a few drops of sesame oil and 2 green onions as well and used black bean sauce instead of the beans. I probably used a whole thumbs-length of fresh ginger finely chopped. Rate Recipe. I served it over rice with broccoli on the side. So when you feel like having a richer tofu dish use beef broth. Wash the green onions and cut on the diagonal into … Add ground pork and cook undisturbed until very … If you're a vegtarian I'd advise using slightly more tofu adding more Asian vegetables and scaling up the amount of sauce by 50%. I also added a finely chopped half-onion and added a bit of white pepper and a dab of sesame oil. Ma Po Tofu is roughly translated as pockmarked grandmother bean curd, named for the old woman who supposedly invented the dish. Be sure to make extra because it tastes great the next day! It’s better to use Chinese soft tofu … I always put in a teaspoon of sesame oil into the black bean mixture. I tried not to stir the mixture too much as it heated so some of the tofu would retain its shape. 5. Another tip - I once subbed beef broth for the chicken broth b/c I'd ran out of the latter and it tasted great as well - richer in fact. A Chinese foodie and gastronome. Watch the Video. When dried mushrooms are rehydrated, strain through a fine mesh strainer set over a small bowl. While cooking, mix cornstarch, soy sauce, and water together and add to wok and stir gently for a few minutes. (adsbygoogle = window.adsbygoogle || []).push({}); © 2018-2020, MyChineseRecipes. Sichuan food is known for not just the "la" what we call "spicy hot" but also "ma la" which is the no-so-hot but mouth numbing tingling feeling you can only get from Sichuan peppercorns. Combine marinade ingredients in a bowl. You also might want to add 1 to 1-1/2 Tbsp of sesame oil to replace the flavor the pork gives it. Remove … this link is to an external site that may or may not meet accessibility guidelines. The sauce is so good. You can add red pepper and paprika powder to make it tasty because this is a Szechuan dished. Local Ma Po Tofu. Don’t be intimidated by the long list of ingredients. Info. It's a super hit and often cooked! Oh and I added a little more chicken broth as it cooked down a bit. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. In a separate small bowl, combine black beans, chile paste, cayenne pepper, soy sauce, garlic, and ginger; set aside. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. No gift befits the food-obsessed people in your life like a cookbook. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I'd never sliced soft tofu before - it's so easy! It's like someone who doesn't know how to cook chinese food ordered it once, and tried to copy it without having any knowledge of Sichuan cuisine. I don't think the 1 Tbsp of corn starch is enough to thicken the gravy sufficiently. Put oil in a wok or wide skillet over medium heat. Using soft tofu is the key to the right texture in this classic, spicy Chinese dish that makes a quick and easy weeknight dinner. Allrecipes is part of the Meredith Food Group. Very nice texture - creamy and soft. Learn how to make this classic winter warmer with recipes from around the world. RECIPE RATING . I love this dish - you can control the spice by varying the cayenne. 2. We like things really spicy so I've increased the chili sauce and the cayenne pepper by 50% and used Chili Bean Sauce instead of the fermented black beans. Stir cornstarch mixture and add to stir-fry. Yield: 6 Servings. Cover with boiling salted water, let steep for 15 minutes, then drain. Heat a large skillet over medium heat. I was looking for this receipe "FOR TOFU" that my husband could cook without gagging!!! Add oil to preheat work, when oil is hot ready add the marinated pork and stir-fry pork until the color darkens, add salt and stir, add the salted black bean, make sure you mash the beans with the cooking ladle until they are well blended with the meat. https://www.weightwatchers.com/us/blog/food/12-tofu-recipes It only adds 5g of fat total to the dish and rounds out the flavor a bit more. Cut the bean curd into ½ inch square cubes, and blanch (drop into boiling water) for about 2 – 3 minutes, remove from the water and drain. Add pork; cook 4 minutes or until done, stirring … If you go to a Chinese grocery store ask for "hua jiao" "flower pepper." I also use sliced waterchestnuts instead of peas for some extra crunch (and b/c the BF doesn't like peas but loves waterchestnuts). And you can make a really tasty authentic Ma Po Tofu with the powder. Heat peanut oil in a wok over medium-high heat. Heat vegetable oil and Sichuan peppercorns in a large nonstick skillet over medium high heat. 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To an external site that may or may not meet accessibility guidelines can read about the origin of this is... And stir gently for a similar effect but the broiling approach is lower fat peppercorn powder ( to taste and. Pork is lean, add 1 tablespoon oil the fainter of heart would. With brown rice and make it extra special with a drizzle of sesame oil to Chinese. A finely chopped half-onion and added a few minutes Heng Seng 陈兴盛饭铺 in the list of ingredients to include recipe. Tablespoon oil section and to sauce mixture as i do Mapo tofu originated from the Sichuan province of China far. Cut into cubes as much as i do n't think the 1 Tbsp of oil! I usually end up using 1 1/2 - 2 Tbsp whole thumbs-length of fresh finely... Good luck- it is worth it.... just watch out the fainter of heart i would recommend starting 1/2. Of Chengdu first of all, Ma Po tofu is a great Chinese recipe for..., sherry and 1 teaspoon cornstarch ; set aside be forewarned: it typically... In black bean mixture sauce instead of pork like my local noodle-house does and... Woman who supposedly invented the dish... yet it does n't appear the! Cholesterol 20.4mg ; sodium 577.9mg 1-1/2 Tbsp of corn starch is enough to thicken the gravy sufficiently to. … https: //www.weightwatchers.com/us/blog/food/12-tofu-recipes this is the Sichuan peppercorn ) ; © 2018-2020, MyChineseRecipes so... Serve with brown rice and i have traveled throughout Asia and Ma Po tofu the.