Beef, Tofu

Sichuan Mapo tofu 麻婆豆腐

Prep: 20 minutes  Cook: 20 minutes  Makes: 2 servings

Ingredients

200g tofu, cut tofu into small cubes.

100g ground beef

Seasonings

2 table spoons chilli bean paste (Dou ban jiang豆瓣酱)

1 tablespoon black fermented bean (Dou chi豆豉)

1 teaspoons chilli powder

1 teaspoon white pepper powder

6 tablespoons cooking oil

1/3 teaspoon salt

1 tablespoon soy sauce

1 tablespoon cooking oil

1 teaspoons sugar

2 teaspoons diced ginger

2 tablespoons green onions

1 tablespoon corn starch mix with 2 tablespoons water

2/3 cup water

Directions:

1.  Bring salted water to boil and put tofu into the water boil for 1 minute, remove tofu, drain off and put the tofu in cool water. set aside.

2.Heat oil in a wok/skillet over middle-high heat, cook and stir ground beef until it done, add bean paste keep stir until the beef turns to gold.

3. Place black fermented bean, ginger, and chilli powder in the wok, cook and stir for 30 more seconds.

4. Pour water into the wok, bring to boil. place tofu in and stir carefully, cook about 3 minutes.

5. Add soy sauce, cooking wine, season with salt and sugar. then add green onion.

6. Pour in corn starch and water mixture, stir carefully.

7. Serve and sprinkle with white pepper powder.

Tips:

  • I use extra firm lite tofu, it’s better for stir-fry.
  • The chilli bean paste (Dou ban jiang豆瓣酱) and black fermented bean (Dou chi豆豉) are the common ingredients that are used in Si chuan food, they can be found in Asian markets.
  • Do not add too much salt because the chilli bean paste and black fermented bean are salty.
  • Garnish with garlic and extra green onion if you like.

 

麻婆豆腐

 

配料:豆腐200g切小块,牛/猪肉馅儿100g。

调料:豆瓣酱2汤匙,豆豉1汤匙,姜末2茶匙,葱末2汤匙,辣椒粉1茶匙,胡椒粉1茶匙,6汤匙油,1/3茶匙盐,1汤匙酱油,1茶匙糖,1汤匙玉米淀粉和2汤匙水调匀。

做法

1. 将热水烧开,把豆腐汆烫一下,然后放入凉水中,备用。

2. 把油用中火烧热,将牛肉馅炒熟炒散,加入豆瓣酱,翻炒直道牛肉便面开始金黄。

3. 加入豆豉,辣椒粉和姜末,再炒30秒。

4. 倒入热水煮沸,入豆腐,小心翻炒一会儿,大概30秒。

5. 加入酱油,料酒,盐和糖调味,再加入葱花,翻炒一下。

6. 倒入水淀粉轻轻翻拌均匀。

7. 装盘后上面撒一层胡椒粉。

小贴士:

  • 我用的北豆腐,南豆腐较容易炒散。
  • 不要加太多盐,因为豆瓣酱和豆豉都比较咸。
  • 装盘后可以撒些蒜末和葱花撒装饰。

 

About Jenny liu

I am Jenny and I come from Northern China, now live in Beijing and Seattle. This site is a place where I share my favorite authentic home-cooked Chinese recipes. Just give it a try if you like what you see here! I strongly believe that food tastes better and healthier when it's homemade!

Discussion

4 thoughts on “Sichuan Mapo tofu 麻婆豆腐

  1. I love mapo tofu, it’s so simply and you can basically eat rice with it. But it’s so hard to make it :p It’s one of my favorite!

    Posted by imanirene | 2011-09-03, 07:48
  2. That’s true1 mapo tofu is a simply but well known dish in China. It’s a Sichuan-style food, as its name, people in China cooking it with a lots of Sichuan pepper and chilli to make it tasty and flavorful! Glad you like it too!

    Posted by Jenny liu | 2011-09-04, 22:14
  3. Jenny, I made Mapo tofu yesterday for my family and they inhaled it. My teenager went back for seconds and my husband loved this dish. I posted your link on my webpage. http://bamskitchen.com/2011/09/17/mapo-tofu/

    Posted by Bobbi Marshall | 2011-09-17, 16:39
    • Hey Bobbi, I’ve just visited your blog and seen the Mapo tofu that you made today, It looks sooo good! You did a very good job with the recipe! I am so happy to hear that your whole family like the dish you made for them! Thank you for trying this recipe!! good night!

      Posted by Jenny liu | 2011-09-17, 21:13

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