Difference between revisions of "Mapo Doufu"
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| Image = [[Image:Mapo tofu.JPG|300px]] | | Image = [[Image:Mapo tofu.JPG|300px]] | ||
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| − | + | | [[Cuisine of China|Cuisine of China]] | |
'''Mápó dòufu''' (麻婆豆腐) is a classic spicy tofu and meat dish from Szechuan province in China. It is a very flavourful, easy to prepare, and spicy dish. | '''Mápó dòufu''' (麻婆豆腐) is a classic spicy tofu and meat dish from Szechuan province in China. It is a very flavourful, easy to prepare, and spicy dish. | ||
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==Ingredients== | ==Ingredients== | ||
| − | * 1 [[ | + | * 1 [[Onion|onion]], sliced |
| − | * small piece of [[ | + | * small piece of [[Ginger|ginger]], minced (about 2 tsp) |
| − | * 1-2 tsp crushed dried [[ | + | * 1-2 tsp crushed dried [[Chili Pepper|chili]] pepper |
| − | * 200g (7 oz) [[ | + | * 200g (7 oz) [[Mincing|minced]] [[Beef|beef]], [[Pork|pork]] |
| − | * 4 cloves of [[ | + | * 4 cloves of [[Garlic|garlic]], minced |
| − | * 500g (1 lb) [[ | + | * 500g (1 lb) [[Tofu|silken tofu]], cubed |
* 2 tbsp chili bean paste (Doubanjiang) | * 2 tbsp chili bean paste (Doubanjiang) | ||
| − | * 1 tbsp [[ | + | * 1 tbsp [[Szechuan Pepper|Szechuan pepper]], roasted and ground |
| − | * 1 tbsp [[ | + | * 1 tbsp [[Soy Sauce|soy sauce]] |
* 1 tbsp rice wine | * 1 tbsp rice wine | ||
| − | * 3-4 [[ | + | * 3-4 [[Green onion|green onions]], cut into 2cm (1") pieces |
| − | * 2-3 [[ | + | * 2-3 [[Mushroom|mushrooms]] – tree ears preferred (optional) |
==Procedure== | ==Procedure== | ||
# If adding dried mushrooms, soak these in hot water for 10 minutes while preparing the rest of the ingredients, then slice before adding later. | # If adding dried mushrooms, soak these in hot water for 10 minutes while preparing the rest of the ingredients, then slice before adding later. | ||
| − | # [[ | + | # [[Sautéing|Sauté]] onion with ginger and crushed chili. |
# Add minced meat and garlic, and fry until brown. | # Add minced meat and garlic, and fry until brown. | ||
# Mix in other ingredients (including sliced mushrooms), lower heat, and simmer for 5-10 minutes. | # Mix in other ingredients (including sliced mushrooms), lower heat, and simmer for 5-10 minutes. | ||
| − | Serve over steamed [[ | + | Serve over steamed [[Rice|jasmine rice]]. |
==Notes, tips and variations== | ==Notes, tips and variations== | ||
* Some extra chili pepper can be substituted for Szechuan pepper, but the taste and feeling will be different. Szechuan pepper has a numbing flavour, not a hot flavour. | * Some extra chili pepper can be substituted for Szechuan pepper, but the taste and feeling will be different. Szechuan pepper has a numbing flavour, not a hot flavour. | ||
| − | * A little ground [[ | + | * A little ground [[Coriander|coriander]] and [[Cumin|cumin]] is very nice in this dish, especially if you cannot find Szechuan pepper easily. |
| − | * A [[ | + | * A [[Bell Pepper|red bell pepper]], a tomato, and fresh [[Cilantro|coriander leaves]] are all welcome additions, though not traditional. |
| − | * The meal is just as good with whole [[ | + | * The meal is just as good with whole [[Legume|beans]] instead of tofu. |
| − | * A vegetarian version of this meal can be made by substituting the meat with [[ | + | * A vegetarian version of this meal can be made by substituting the meat with [[Ground_Tofu|ground tofu]] (e.g. [http://shiokfood.com/notes/archives/000016.html Shiok Food's Vegetarian Ma Po Tofu]) |
{{Wikipedia|Mapo doufu}} | {{Wikipedia|Mapo doufu}} | ||
| − | [[Category:Chinese | + | [[Category:Northeastern Chinese cuisine]] |
| − | [[Category:Tofu | + | [[Category:Tofu Recipes]] |
| − | [[Category: | + | [[Category:Chilean cuisine]] |
| − | [[Category:Pork | + | [[Category:Pork Recipes]] |
| − | [[Category:Beef | + | [[Category:Beef Recipes]] |
| − | [[Category:Gluten-free | + | [[Category:Gluten-free Recipes]] |
[[Category:Recipes_with_metric_units|{{PAGENAME}}]] | [[Category:Recipes_with_metric_units|{{PAGENAME}}]] | ||
Latest revision as of 14:38, 9 May 2012
| Mapo Doufu | |
|---|---|
 |
|
| Category: | Chinese recipes |
| Servings: | 2 |
| Time: | 30 minutes |
| Difficulty: |  |
| Cuisine of China
Mápó dòufu (麻婆豆腐) is a classic spicy tofu and meat dish from Szechuan province in China. It is a very flavourful, easy to prepare, and spicy dish.
Ingredients
- 500g (1 lb) silken tofu, cubed
- 2 tbsp chili bean paste (Doubanjiang)
- 1 tbsp Szechuan pepper, roasted and ground
- 1 tbsp soy sauce
- 1 tbsp rice wine
- 3-4 green onions, cut into 2cm (1") pieces
- 2-3 mushrooms – tree ears preferred (optional)
Procedure
- If adding dried mushrooms, soak these in hot water for 10 minutes while preparing the rest of the ingredients, then slice before adding later.
- Sauté onion with ginger and crushed chili.
- Add minced meat and garlic, and fry until brown.
- Mix in other ingredients (including sliced mushrooms), lower heat, and simmer for 5-10 minutes.
Serve over steamed jasmine rice.
Notes, tips and variations
- Some extra chili pepper can be substituted for Szechuan pepper, but the taste and feeling will be different. Szechuan pepper has a numbing flavour, not a hot flavour.
- A little ground coriander and cumin is very nice in this dish, especially if you cannot find Szechuan pepper easily.
- A red bell pepper, a tomato, and fresh coriander leaves are all welcome additions, though not traditional.
- The meal is just as good with whole beans instead of tofu.
- A vegetarian version of this meal can be made by substituting the meat with ground tofu (e.g. Shiok Food's Vegetarian Ma Po Tofu)
