Mapo doufu Mápó dòufu . Portez une grande casserole d'eau salée à ébullition. $14.99 $ 14. I don't think the 1 Tbsp of corn starch is enough to thicken the gravy sufficiently. Mélangez puis ajoutez les haricots noirs fermentés préalablement hachés, le gingembre et le piment. 3. ½ jar mushroom XO (or you can also use the regular kind), 1 tsp cornflour, dissolved in a dash of water, 1 300g block momen (or silken firm) tofu, carefully cubed, 1 thumb-sized piece of ginger, peeled and cut into fine matchsticks. 5. To make the texture more interesting I put the tofu cubes on parchment on a baking sheet and put them under the broiler (second rack down) for about 10-15 minutes so the outside gets crispy. Here are some other comments: 1. As written this recipe is quite spicy. There are more complex ways to make Chinese classic mapo tofu, but for a quick, midweek version, all you need is a jar of mushroom XO (I found mine at my local Coles, but any Asian grocer will sell it). Add comma separated list of ingredients to include in recipe. 3. Delicious. You could also fry it for a similar effect but the broiling approach is lower fat. 212 calories; protein 15.6g 31% DV; carbohydrates 13.5g 4% DV; fat 11.3g 17% DV; cholesterol 20.4mg 7% DV; sodium 577.9mg 23% DV. Stir in black bean mixture, tofu, and peas. Stir in dissolved cornstarch, and cook until thickened. Thank you for sharing it! My husband and I have traveled throughout Asia and Ma Po Tofu is one of our favorites - we have ordered it wherever available. Add the XO sauce and stir through to combine. Only 10 left in stock - order soon. Your daily values may be higher or lower depending on your calorie needs. I too add 1 tsp of sesame oil to the pork/meat section and to sauce mixture. Classification Plat de tofu modifier Le màpó dòufǔ (chinois: 麻婆豆腐 ; pinyin: mápó dòufu ; litt. Choisissez un tofu ferme pour cette recette qui sera davantage adaptée à la cuisson que le tofu soyeux par exemple. In a medium (3- or 4-quart) pot over medium heat, toast the Sichuan peppercorns for 2 to 3 minutes, until super fragrant and slightly darkened. Simmer for a further five minutes, then remove from heat. Mapo tofu (Chinese: 麻婆豆腐; pinyin: mápó dòufu) is a popular Chinese dish from Sichuan province. Hachez le porc puis le mélanger avec la sauce soja. Delicious! I love this dish - you can control the spice by varying the cayenne. It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban (fermented broad bean and chili paste) and douchi (fermented black beans), along with minced meat, traditionally beef. I'd never sliced soft tofu before - it's so easy! this link is to an external site that may or may not meet accessibility guidelines. It only adds 5g of fat total to the dish and rounds out the flavor a bit more. Pendant ce temps, délayez le fécule de pomme de terre avec un petit peu d'eau (1 cuillère à soupe environ) puis versez le tout dans la sauteuse. Add about half a cup of water to loosen the mixture, then season to taste with salt (you can use a little soy if you have that on hand). You also might want to add 1 to 1-1/2 Tbsp of sesame oil to replace the flavor the pork gives it. Heat a large skillet over medium heat. Faites revenir le porc haché pendant 1 min puis incorporez la pâte de soja fermentée. La pâte de soja fermenté au piment (dou ban jiang) ainsi que les haricots noirs fermentés (dou chi) se trouvent facilement dans les épiceries asiatiques. For more different textures adding some bamboo shoots or water chestnuts is a tasty alteration. I've made this dish many times and the BF (who is not normally a tofu fan) and I always gobble it up. We like things really spicy so I've increased the chili sauce and the cayenne pepper by 50% and used Chili Bean Sauce instead of the fermented black beans. Click here for more budget recipes for less than $4 per head, Tonkatsu with curry sauce and kohlrabi, kimchi and coriander slaw, Rice noodles with Vietnamese pork patties, Neil Perry's rigatoni with artichokes and pancetta, Our second cookbook New Classics is out now. Prepare the mapo tofu sauce: If the tofu came as a block in water, discard the water. One jar is just $2, and is an action-packed flavour bomb that makes for a speedy meal, minus the fuss. Mélangez de nouveau puis laissez cuire environ 2 min. 2. I am amazed and absolutely thrilled to have found it. I've served it with nasi goreng (Indonesian fried rice) and with yellow rice and both were a hit. For velvety results, select silken tofu that’s molded into its refrigerated tub. If you're a vegtarian I'd advise using slightly more tofu adding more Asian vegetables and scaling up the amount of sauce by 50%. Autre nom (zh) 麻婆豆腐 Lieu d’origine Province du Sichuan , en Chine Place dans le service Plat principal, collation Température de service Chaud Ingrédients Tofu , piment , porc ou bœuf Mets similaires Doubanjiang , soja noir salé . Versez l'huile de tournesol dans une sauteuse puis la faire chauffer sur feu moyen. Pour in chicken broth, and bring to a boil. If you're a vegtarian I'd advise using slightly more tofu adding more Asian vegetables and scaling up the amount of sauce by 50%. Many of the other ingredients do correspond to the ingredients of the original dish, but dry sherry, green peas and cayenne pepper would never appear in the restaurant version. I usually end up using 1 1/2 - 2 Tbsp. ½ tablespoon fermented black beans, rinsed and mashed, 1 (14 ounce) package tofu, drained and cut into cubes, 1 tablespoon cornstarch, mixed with equal parts water. I served it over rice with broccoli on the side. Most people won't think twice about serving basic cornbread when is on the table. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. good luck- it is worth it.... just watch out! Hi I live in China and Love Sichuan food "Ma Po Tofu" and "Shui Jiu Niu Rou" are two of my favorites. For those of you who don’t know what mapo tofu is or have never eaten it before, it’s a popular Sichuan dish consisting of tofu coated with a spicy, oily sauce that’s also cooked with ground pork or beef. It is little and round black/brown sometimes green or other colors. I added a few drops of sesame oil and 2 green onions as well and used black bean sauce instead of the beans. Very nice texture - creamy and soft. THIS recipe is by far the best Ma Po Tofu we have ever eaten! In a deep frying pan or pot on medium/high heat, heat the vegetable oil, then brown the mince. I also use sliced waterchestnuts instead of peas for some extra crunch (and b/c the BF doesn't like peas but loves waterchestnuts). First of all, Ma Po Tofu's main flavor is the Sichuan peppercorn. If you go to a Chinese grocery store ask for "hua jiao" "flower pepper." Conventional mapo tofu calls for cubed tofu, but, if you blend silken tofu for a twist on the Sichuan favorite, you’ll yield a creamy pasta sauce with deep numbing, spicy mala flavor. There is nothing wrong with this recipe, but be forewarned: It is NOT a recipe for Ma Po Tofu.