How To make Ma Po's Bean Curd
2 ea Tofu Squares
2 tb Oil
4 oz Ground Pork
2 c Soup Stock
1 tb Cornstarch Paste
2 tb Chili Nam Yuey
1 t Ginger, minced
1/2 t Soy Sauce
1 t Shao Hsing Wine
1/2 t Sesame Oil
1 t Pepper, ground
1 t Spring Onion, minced
Cut bean curd into 3/4" cubes. Cook in boiling water for a while. Heat oil in a wok. Quickly stir-fry the ground pork with Chili Nam Yuey and minced ginger until the pork is well cooked. Add soup stock, bean curd (tofu), soy sauce and wine. Simmer over a low flame till there's almost no liquid left. Add cornstarch paste and remove from heat. Sprinkle with sesame oil, ground pepper and spring onion. Enjoy! Notes: This dish is considered authentic only if it tastes hot, spicy and tender all at the same time. The original recipe called for ground beef. Most places now use pork. Mrs. Chen Ma-Po, Pockmarked Chen a widow gained fame and recognition when she created this dish in her tofu stall about 100 years ago. The legend lives on forever! From The Chinese Regional Cuisine Series, Szechuan Cooking. Posted by James Lor.
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Mapo Tofu 麻婆豆腐 - Wok Along with Lee Kum Kee
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Mapo Tofu (serves 2-3)
Ingredients:
300g firm tofu, about 1 piece, diced 90g minced pork
2 Tbsp of Lee Kum Kee Premium Oyster Sauce
1 Tbsp of Lee Kum Kee Chilli Bean Sauce (or Chilli Garlic Sauce)
1 Tbsp cooking oil
1 tsp Sichuan peppercorns (if you like that numbness)
Method:
1. Marinade the pork with Oyster Sauce and set aside for 10 minutes.
2. Heat the oil and sauté the peppercorns for 1-2 minutes. Add minced pork and the Chilli Bean Sauce. Add the tofu when the pork is cooked.
3. Turn the heat down to simmering and cook for further 5 minutes to reduce the sauce down before serving.
TIP: Why not swap the minced pork with Quorn or sweetcorn and use Lee Kum Kee Vegetarian Stir-fry Sauce instead of Premium Oyster Sauce to turn this into a vegetarian dish.
EASY HOT & SPICY TOFU RECIEP, AKA MAPO TOFU #shorts #recipe #chinesefood #cooking #spicyfood #tofu
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Shaoxing wine
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Ingredients
For the Sauce
2 tbsp tobanjang, Chinese chili bean paste
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp shaoxing wine, optional
1 tbsp black vinegar
1 tsp sugar or agave nectar
For Mapo Tofu
1 tbsp cooking oil
1 tbsp chili oil (you can substitute to cooking oil)
3 cloves garlic, chopped
2 oz ginger, chopped
1 red chili, chopped (optional)
3 green onions, chopped
1 tbsp toasted and grind Sichuan peppercorn*
1/2 lb ground pork, chicken, beef, lamb, turkey, crumbled tofu, chopped mushrooms or plant based meat
2 cups chicken or vegetable stock
1 block (14 oz) silken tofu, cut into 3/4-inch cubes
1 tbsp corn starch
How To Make Local Ma Po Tofu Recipe
Ma Po Tofu is a local favorite dish served over rice. This one-pot recipe makes dinner easy, simple and delicious! Support local food producers by buying local products like Aloha Tofu available at Foodland. For the recipe, go to: