VEGAN MAPO TOFU
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.
Provided by David Tanis
Categories dinner, lunch, quick, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Remove stems from mushrooms. Make a light mushroom broth by simmering stems in 2 cups water for 15 minutes, then strain and reserve broth (discard stems). Dice mushroom caps and set aside.
- Cut tofu into 1-inch cubes. Cover with boiling salted water, let steep for 15 minutes, then drain.
- Put oil in a wok or wide skillet over medium heat. Add red peppers, black beans and bean paste and cook, stirring until fragrant, about 1 minute. Add garlic and ginger and let sizzle, then add mushrooms, soy sauce, sesame oil and Sichuan pepper. Add 1 1/2 cups mushroom broth and cook mixture gently for 2 minutes.
- 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.
Nutrition Facts : @context http, Calories 166, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 638 milligrams, Sugar 5 grams, TransFat 0 grams
MA-PO TOFU (SIMMERED TOFU WITH GROUND PORK)
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
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
MA PO TOFU (FROM COOKING LIGHT)
Tried this the other day and loved it! If you use a couple of 8 oz. packages of diced tofu, found in the produce section of your grocery store, and bottled minced ginger, this goes together in no time. A rice cooker does a great job with brown rice, too, and will keep the rice warm until serving. A quick, healthy dish from Cooking Light.
Provided by LonghornMama
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place tofu slices on several layers of paper towels, cover with additional paper towels. Place a dinner plate on top of covered tofu; let stand 30 minutes. Remove plate, discard paper towels. Cut tofu slices into 1/2-inch cubes.
- Combine broth, cornstarch, soy sauce, oyster sauce and chili garlic sauce, stirring with a whisk.
- Heat a large nonstick skillet over medium-high heat. Add pork; cook 4 minutes or until done, stirring to crumble. Add ginger and garlic; cook 1 minute, stirring constantly. Add tofu; cook 4 minutes or until golden, stirring frequently. Add broth mixture to pan. Bring to a boil; cook 1 minute or until mixture thickens. Remove from heat.
- Serve tofu mixture over rice. Sprinkle with onions.
Nutrition Facts : Calories 204.3, Fat 7, SaturatedFat 2.4, Cholesterol 20.4, Sodium 412.5, Carbohydrate 27, Fiber 2.1, Sugar 0.7, Protein 8.1
MA PO TOFU
Spicy Tofu and Ground Pork. This is an adaptation of recipe #78452 by Daydream. I couldn't find many of the items so I improvised. It is essential that you prep everything before starting this recipe, it goes fast once you get started.
Provided by Teddys Mommy
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Place 1 tablespoon of the chopped ginger into a large zip-lock bag, and reserve the remainder.
- Add the remaining marinade ingredients to the bowl (1 sliced green onion, 1 tablespoons soy sauce, 1 teaspoons sesame oil, 2 tablespoons dry sherry, 2 teaspoons cornstarch), and mix well.
- Add the ground pork, mix marinade and ground pork together, and put in refrigerator to marinate for at least 30 minutes.
- Remove hard stems from Shiitake mushrooms and slice finely.
- Blanch the tofu in boiling water for 2-3 minutes, then drain.
- Combine the garlic with the reserved ginger, and process together with a stick blender or spice grinder until they form a thick paste.
- Heat large skillet over medium-high heat.
- Add the Sesame and Olive Oil (2 tbsp sesame, 1 tbsp olive) and just as it is starting to smoke, add the garlic/ginger pasted and stir-fry, stirring continuously for approximately 30 seconds (take care not to burn the mixture).
- Next add the Black Bean Hot Sauce, Szechwan Stir Fry Sauce, Chili Oil, Shiitake mushrooms, and stir-fry for approximately 60 seconds.
- Stir meat mixture, add it to the skillet, and continue to stir-fry over high heat for two to three minutes, until it looses its pinkish color.
- Toss in the tofu and the sliced green onions and continue to fry for about 45 seconds.
- Pour in the soy sauce and water, bring to a boil, then reduce heat to moderate and cook for a couple of minutes.
- If there appears to be too much liquid in the pan contents, thicken with a little cornstarch and water.
- Serve with steamed rice.
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
MA PO TOFU (BRAISED SPICY PORK WITH TOFU)
This spicy, ground pork and tofu recipe served over white rice really hits the spot for me after a long day. With just a few ingredients, and some quick prep you can have dinner on the table in about a half hour. This is cheaper and more satisfying than any takeout I've ordered the last 10 years. Unlike some recipes for ma-po tofu, I eliminate the need to marinate the pork, just braise it in the sauce mixture for 10 minutes and all the flavors permeate the tofu. You can also adjust the heat by reducing the amount of chili paste so that the kids will enjoy it too - and who doesn't want their kids to develop a love for something as healthy as tofu? I also slice the ginger into larger pieces so I can remove it later (I love the taste of ginger but not biting into it)Enjoy!!
Provided by mlao77
Categories One Dish Meal
Time 35m
Yield 1 cup servings, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a wok, heat vegetable oil on medium high heat for 2 minutes. Have all your ingredients ready next to your cooking area as you will need them close at hand as cooking progresses.
- Add garlic and ginger to the wok and stir-fry for about 1 minute, be careful not to burn the garlic.
- Add the ground pork to the wok and break up into large chunks. Let the pork sear and gently combine the garlic and ginger as you continue to break up the meat, abour 3-4 minutes. If desired, you may season the pork at this stage with salt and black pepper, but this is not necessary.
- For the sauce, combine the sugar, cooking wine, rice wine, sesame oil, soy sauce and chili paste. Add the sauce mixture to the wok. Gently combine and bring the wok to a simmer.
- Add green onions, tofu and 1/2 cup of chicken stock. Gently fold ingredients together, be careful not to break up the tofu (you want it to retain their cubed-shape).
- Cover wok with a lid and lower heat to low and braise pork and tofu for 10 minutes.
- Remove lid and raise heat to medium. Stir cornstarch into remaining 1/2 cup of chicken stock to make a slurry. Add the slurry to the wok and gently stir to thicken sauce, about 2 minutes. Remove the ginger now, if desired.
- Serve over white rice and enjoy!
Nutrition Facts : Calories 514.3, Fat 32.7, SaturatedFat 10.3, Cholesterol 106.7, Sodium 541.2, Carbohydrate 10.6, Fiber 1.5, Sugar 4.5, Protein 39.5
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