MABO DOFU
My grandmother's recipe for pork tofu. Serve over white rice.
Provided by sakuraiiko
Categories World Cuisine Recipes Asian Chinese
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the sesame oil in a wok or large skillet over medium-high heat, and cook and stir the ginger and garlic until the garlic just begins to brown, about 30 seconds. Stir in the pork, breaking it up as you stir, and cook and stir until the pork is browned and broken into small pieces. Add the chili bean sauce, soy sauce, sake, and oyster sauce, stir to mix the ingredients together, reduce heat, and let simmer until the mixture thickens slightly, about 3 more minutes.
- Thin the sauce with water as needed (sauce should not be watery) and gently stir in the tofu. Simmer until the tofu is hot and coated with sauce, about 10 minutes, stirring a few more times. Serve sprinkled with chopped green onion.
Nutrition Facts : Calories 260.2 calories, Carbohydrate 3.3 g, Cholesterol 40.9 mg, Fat 19.5 g, Fiber 0.3 g, Protein 17.2 g, SaturatedFat 5.5 g, Sodium 436.8 mg, Sugar 1.3 g
CHINESE MABO TOFU
A simple, delicious Chinese mabo tofu recipe that has been passed on for years. Easy to prepare!
Provided by poshpal
Categories World Cuisine Recipes Asian Chinese
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Mix cornstarch and water in a small bowl; set aside.
- Brown ground pork in a small skillet over medium-high heat, about 5 minutes. Drain fat.
- Heat the vegetable oil over medium-high heat in a large skillet or wok. Cook the garlic and ginger root in the oil until fragrant, about 1 minute. Stir in tofu and cook for 2 minutes. Season with the soy sauce, hot bean sauce, and sugar; stir to combine.
- Stir in the cooked pork and green onion. Sprinkle with the cornstarch and water mixture; cook and stir until thickened, about 2 minutes. Stir the sesame oil into the thickened mabo tofu.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 8.3 g, Cholesterol 36.7 mg, Fat 17.4 g, Fiber 1.5 g, Protein 22.3 g, SaturatedFat 4.7 g, Sodium 1636.8 mg, Sugar 3.9 g
MAPO TOFU
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
Provided by Diana Henry
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 13
Steps:
- Get all the ingredients ready before you start cooking and set them out in bowls. Drain the tofu and cut it into 1.5cm cubes. Put it in a bowl and cover with very hot water. Leave this while you get on with everything else.
- Heat a wok and pour in the groundnut oil. Get this really hot and fry the pork until it's crispy. Remove with a slotted spoon but leave the oil behind.
- Add the bean paste and cook, stirring for a few mins until fragrant, then add the black beans, ginger and garlic. Cook, stirring, for a min or so, then add the stock and let it bubble away.
- Stir the cornflour and water into the mixture in the wok, drain the tofu and stir it into the sauce. Tip in the spring onions and the mince.
- 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.
Nutrition Facts : Calories 310 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 1 milligram of sodium
MAPO DOFU
Steps:
- Place the noodles in a large bowl and cover with boiling water. Let soak until softened, 10 to 15 minutes. Drain and toss with 1/2 teaspoon toasted sesame oil to prevent sticking.
- In a small saucepan or wok, heat the beef stock to a simmer and then keep warm on low heat.
- In a small frying pan set over medium heat, dry-toast the peppercorns until fragrant. Remove from the heat and crush in a mortar and pestle, place in a plastic bag and crush with a rolling pin or use a spice grinder.
- Heat a wok over high heat and add the peanut oil. Add the garlic, ginger, chili and 1 tablespoon of the ground peppercorns and stir-fry a few seconds. Add the pork and chili bean sauce and continue stir-frying. As the pork browns, add the rice wine. When the pork has browned, add the tofu and mix gently. Season the stir-fry with soy sauce,
- black rice vinegar, the remaining 1 teaspoon sesame oil, salt and ground white pepper.
- Add the hot beef stock to the pork and tofu and bring to a boil. In a small bowl, stir together the cornstarch and 2 tablespoons water, then stir into the sauce to thicken. Stir in the scallions and remove from the heat. Serve over the noodles and sprinkle with the remaining peppercorns.
MABO DOFU - TOFU WITH BEEF
This recipe comes from an English-language Chinese cookbook of my mother's. I have made it...easy and delicious, and better than in the Chinese restaurants. As most Chinese dishes, it is best as part of a meal of a variety of dishes and a group of people. Accompany with Oriental boiled rice. Mabo Dofu (Bean Curd with Ground Beef and Chili Peppers)
Provided by Eduardo Maldonado
Categories Soy/Tofu
Time 20m
Yield 4 side dish servings, 2 serving(s)
Number Of Ingredients 11
Steps:
- Cut bean curd into bite-sized squares and set aside. Heat oil and fry garlic, chili peppers and chopped leek.
- Add meat. When meat changes color, lightly stir in bean curd, soy sauce and = sugar.
- Cover with lid and cook for 10 min.
- Add cornstarch mixture, allowing it to thicken for a few minutes.
- Turn out into serving dish, sprinkle with the sesame oil and serve hot. EmmaDeer
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MāBōDōFU (MAPO TOFU) - RECIPETIN JAPAN
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Cuisine JapaneseCategory MainServings 2Total Time 20 mins
- Mix all of the Sauce ingredients except corn flour in a bowl ensuring that miso is completely dissolved with no lumps.
- Heat a wok or a deep fry pan over high heat. When smoke starts rising up, add oil, then add pork mince. Stir-fry the mince, breaking up the lumps until the meat is cooked through (about 2 minutes).
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Ratings 61Calories 501 per servingCategory Main Course
- 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.
- Get a wok and heat up around 2 tablespoons of oil, fry the minced meat until crispy. Transfer out beef out and leave the oil in. Add another 1 tablespoon of oil.
- 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, ginger and fermented black beans to 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.
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