Mapo Tofu

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This recipe is from: Recipe: Sichuan Mapo Tofu, Revisited (麻婆豆腐) The Old Recipe I used is here.

Simmer in a pot of water:

  • 16 oz firm tofu, cubed
  • 1/2 tsp salt

for 3 minutes. Set aside.

Toast (1-2 minutes) and grind:

  • 1 tbs Szechuan peppercorns

Set aside.

Fry:

  • 5 tbs peanut oil
  • 1/4 lb ground beef

until well done, about 4 minutes, when the oil is clear again.

Add:

  • 3 tbs chili bean paste

Fry at medium heat for about 2 minutes until the oil is red.

Add:

  • 2 tbs black bean sauce
  • 2 tbs garlic paste
  • 2 inches of ginger minced finely
  • 1 tsp chili flakes (I omit this so that it will not be too spicy)

and fry about 1 minute, mixing well until a paste.

Add:

  • 1 cup stock (or a bit more) or water

and the drained tofu from above, then simmer for about 7 minutes. Do not reduce too much. Move the tofu around to prevent sticking.

Add:

  • 1 tbs light soy sauce
  • 1 tbs cooking sherry or chinese wine
  • 1/4 tsp white pepper powder
  • 1/2 tbs sesame oil
  • 1 tbs cornstarch mixed in 2 tbs water

and the Szechuan peppercorns from above. Allow to thicken.

Mix in:

  • 2 chopped scallions

and heat for 30 seconds more. Then serve!

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