Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

hzrt8w

Pictorial: Ma Po Tofu

Recommended Posts

I'm intrigued by the black beans mentioned by some of you. I definitely would like to try adding some next time. how much would you use?

albiston: Thank you for your feedback. If I use fermented black beans, I think 2 tsp would be enough.

Share this post


Link to post
Share on other sites

I made ma po tofu today using your recipe and I have to say YUM!!! I think I goofed a bit and had too much bean sauce and not enough hoisin but other wise it was great. Definately going to be something I'll be making often. I'm thinking my chinese delivery restaurant is going to miss me from now on. Next week I think I'll be trying some more of your nummy recipes. Thanks :) I'd post a pic but I kinda forgot how to again.

Share this post


Link to post
Share on other sites

I made this last night!

gallery_6134_119_10574.jpg

My three kids all devoured it! I cut back on the chiles and chile paste a bit but it was great.

I normally make mapotofu on days I am really busy with a instant pack mix :shock: , this took about 5 minutes longer nad times a thousand times better. Thank you!

Share this post


Link to post
Share on other sites

That looks lovely! I am sorry I am putting some premix manufacturers out of business. :laugh:

Share this post


Link to post
Share on other sites

gallery_39656_2144_165657.jpg

Since hrzt8w was nice enough to spell out how to upload an image to me I thought I'd upload a picture. I made this last thursday and have been loving my leftovers. Thanks Ah Leung :wub:

I can't wait to try some more recipes!

Share this post


Link to post
Share on other sites

I would ditch the hoisin sauce and replace it with more chili-bean sauce (do-ban) or hot oil/bean paste. But that's because I like my mapo tofu to be swimming in a pool of red.

Oh, I also like to use medium tofu and cut the tofu into smaller cubes, but that's just a style thing.


Edited by stephenc (log)

Share this post


Link to post
Share on other sites
[...] I made this last thursday and have been loving my leftovers.[...]

Lovely! Thanks for sharing your picture, OnigiriFB.

Do you like firm tofu better? I like the silken soft tofu to increase the texture contrast between the minced meat and the tofu.

Share this post


Link to post
Share on other sites

I just wanted to let you know that this is officially daughter Julia's favorite dish.

Yesterday for her birthday dinner (she turned 8) she requested "that mapo tofu just like you made last time....." :biggrin:

Share this post


Link to post
Share on other sites
[...] I made this last thursday and have been loving my leftovers.[...]

Lovely! Thanks for sharing your picture, OnigiriFB.

Do you like firm tofu better? I like the silken soft tofu to increase the texture contrast between the minced meat and the tofu.

Oops... I must have missed this post or just plain spaced replying to you. Sorry! I like firm tofu since thats what I'm used to. I really wanted to try it with silken since thats what you had posted, but I couldn't find it at my local asian market :blink: wierdly enough. Next time I was thinking of trying a different asian market that caters to more korean/japanese food since I know they have it there. When I do I'll try to remember to post the differences and which style I think I prefer more.

Share this post


Link to post
Share on other sites
I just wanted to let you know that this is officially daughter Julia's favorite dish.

That's my ultimate compliment, Kris. Thank you. Even better than my MIL saying "okay". :biggrin:

Share this post


Link to post
Share on other sites

Hi hzrt8w, great thread

Being inspired, I made mapo tofu minus the meat today. Instead of vinegar, I added some ketchup to it for color and taste along with la tobanjiang and tobanjiang. It definitely hit the spot.:biggrin:

mapo_tofu.jpg

Share this post


Link to post
Share on other sites
[...]  Instead of vinegar, I added some ketchup to it for color and taste along with la tobanjiang and tobanjiang. It definitely hit the spot.:biggrin:

Wow! Looks great! Why didn't I think of that? :smile:

Share this post


Link to post
Share on other sites

Great thread - thought I'd add my recipe to it as well, which includes some finely diced Szechuan preserved vegetable for added flavour, among others. :)

cheers, JH

____________________________

The Hirshon Ma Po Dofu

1/2 pound ground beef

2 Tbsp soy sauce

Pinch of cornstarch

Pinch of 5 Spice

1 tablespoon Korean Kochujang or hot Szechuan bean paste

2 cloves garlic, minced

1 teaspoon pureed or very finely minced ginger

1 Tbsp peanut oil

2 Tbsp. hot chili oil

2 Tbsp black beans, mashed to a paste after having been rinsed

3/4 pound dofu (firm preferred), chopped into small cubes

4-5 tien tsin peppers, sliced (or use fresh red fresno chiles)

2 Tbsp. finely chopped Szechuan Preserved Vegetable, previously washed

1 Tbsp chicken stock

1 Tbsp. Shaoxing wine (or use dry sherry)

1 teaspoon sweetened black vinegar (or balsamic, if unavailable)

1 teaspoon sesame oil (Kadoya brand preferred)

1 tsp Szechuan peppercorns, lightly toasted and then ground

5 green onions, sliced thinly crosswise, white and light green part only

Take the beef and mix it with the soy sauce, cornstarch, and 5 Spice. Let sit at least 20 minutes (can refrigerate overnight). Heat wok to high heat. Add the peanut oil. When it shimmers, add the chili paste and garlic. Fry about 30 seconds until it releases its smell. Add the beef and cook thoroughly. Drop heat to medium and add the bean sauce, the peppers, and the tofu. Cook about 8 minutes until the tofu picks up some color. Add broth, wine, vinegar, ginger, garlic, preserved vegetable, chili oil, sesame oil and the ground peppercorns and then stir well. Adjust heat to taste with more chili oil, if desired. Add green onions. Serve over rice to absorb sauce, if desired.


Edited by jhirshon (log)

Share this post


Link to post
Share on other sites

I made this dish last night with a few variations. I used ground turkey instead of beef or pork, firm tofu since I had a senior moment when I was in the store and couldn't remember which kind I liked, and added shredded lettuce at the end. No pics, since my camera decided to misbehave last night.

My husband said it was the best meal ever. Since he's been saying that for the past few days, I took for face value. I'm very critical about my own cooking, always looking for improvements, and I liked this dish a lot.

Thanks again, Ah Leung for the pictorial.

Share this post


Link to post
Share on other sites
My husband said it was the best meal ever.  Since he's been saying that for the past few days, I took for face value.  I'm very critical about my own cooking, always looking for improvements, and I liked this dish a lot. 

Thank you, Karen. You should have a few more good eat recipes "under your belly" to please your spouse. :biggrin::laugh::laugh:

Share this post


Link to post
Share on other sites
My husband said it was the best meal ever.  Since he's been saying that for the past few days, I took for face value.  I'm very critical about my own cooking, always looking for improvements, and I liked this dish a lot. 

Thank you, Karen. You should have a few more good eat recipes "under your belly" to please your spouse. :biggrin::laugh::laugh:

:laugh:

Share this post


Link to post
Share on other sites

I have really enjoyed this recipe for mapo tofu! I have prepared it about five times since you posted it! Thank you! :biggrin:

Share this post


Link to post
Share on other sites

Ah Leung,

Made your version for dinner tonight, and it turned out really well.

One of the tastiest meals we've had in a couple weeks.

Thanks!

-Erik

Share this post


Link to post
Share on other sites

Thank you for your kind words, Sencha and Erik. I recently made this dish again and this time with firm tofu instead of silken ones. The texture is sure different. I think I like it both ways. I would probably alternate in the future. :biggrin:

Share this post


Link to post
Share on other sites

This may have already been asked, but my search turned up nothing.

Can mapodofu be frozen? Even just half a recipe will make much too much for me, so I was thinking of freezing leftovers in lunch-sized portions. But if that won't work, I'll have to quarter the recipe.

Share this post


Link to post
Share on other sites
[...]Can mapodofu be frozen? [...]

I don't see why not. For the meat and sauces, definitely no problem. If you were to freeze tofu, you probably want to cook this dish with firm tofu which would stand the freezing process a bit better than the soft or silken tofu. The tofu texture would be changed just a little bit, but I don't think it's a big deal.

Share this post


Link to post
Share on other sites
I don't see why not.  For the meat and sauces, definitely no problem.  If you were to freeze tofu, you probably want to cook this dish with firm tofu which would stand the freezing process a bit better than the soft or silken tofu.  The tofu texture would be changed just a little bit, but I don't think it's a big deal.

Okey smokey! I'm going to use the mapodofu tofu, which is available here in Japan (or at least in my area of Japan). I think it might be an extra firm tofu, which would help with the freezing. Sunday will be my cooking day for the week!

Share this post


Link to post
Share on other sites

This site---all of it, every page, every dish---always makes me feel like I've walked through the Dorothy-door into a beautiful realm of colors and flavors I'm just learning about.

Caro will make us mapo tofu tonight, after she awakes. She worked last night, is off for two days now, and it's snowing fast and furious. I'm glad she's home for more reasons than one, and this will be the perfect night for all the hot/sweet flavors. Just the scents as she cooks are wonderful. :wub:

Looking forward to more of your beautiful dishes (and to tonight's dinner, thanks to you!).

Share this post


Link to post
Share on other sites

Well, I suppose this will be my first post :)

I'm planning on making a batch of this in the next couple of days. I have two questions first regarding the ingredients:

1. I could not find brown bean paste. I did find broad bean paste and when I asked the clerk he said they were the same thing. The only ingredients are "beans" and "salt" so it's a fairly simple product. Was the clerk right?

2. I could not find the ground szechwan pepper. I did find whole dried szechwan pepper however. Will this work if I just grind it up or do I need to toast it first?

Many thanks; this looks delicious!

Share this post


Link to post
Share on other sites

Your broad bean paste will be just fine. I like making my ma po with just broad bean/chilli bean paste from Sichuan (do ban jian), even when I am making the Cantonese version, which is the style of recipe from hzrt8w. And I never add hoisin sauce, whether I'm making the original Sichuan or the Hunan or Cantonese variations. So you have a lot of flexibility.

If your Sichuan peppercorns have not already been toasted, then you should toast them first and then grind them, but only the amount you'll use. Using whole ones that you grind yourself will always be tastier.

good luck!

trillium

Share this post


Link to post
Share on other sites

  • Similar Content

    • By liuzhou
      Last week, Liuzhou government invited a number of diplomats from Laos, Malaysia, Indonesia, Myanmar/Burma, Poland, and Germany to visit the city and prefecture. They also invited me along. We spent Tuesday, Wednesday and Thursday introducing the diplomats to the culture of the local ethnic groups and especially to their food culture.
       
      First off, we headed two hours north into the mountains of Rongshui Miao Autonomous County. The Miao people (苗族 miáo zú), who include the the Hmong, live in the mid-levels of mountains and are predominantly subsistence farmers. Our first port of call was the county town, also Rongshui (融水 róng shuǐ, literal meaning: Melt Water) where we were to have lunch. But before lunch we had to go meet some people and see their local crafts. These are people I know well from my frequent work trips to the area, but for the diplomats, it was all new.
       
      So, I had to wait for lunch, and I see no reason why you shouldn't either. Here are some of the people I live and work with.


       
      This lovely young woman is wearing the traditional costume of an unmarried girl. Many young women wear this every day, but most only on festive occasions.
       
      Her hat is made from silver (and is very heavy). Here is a closer look.
       

       
      Married women dispense with those gladrags and go for this look:
       

       
      As you can see she is weaving bamboo into a lantern cover.
       
      The men tend to go for this look, although I'm not sure that the Bluetooth earpiece for his cellphone is strictly traditional.
       

       
      The children don't get spared either
       

       
      This little girl is posing with the Malaysian Consul-General.
       
      After meeting these people we went on to visit a 芦笙 (lú shēng) workshop. The lusheng is a reed wind instrument and an important element in the Miao, Dong and Yao peoples' cultures.
       

       

       
      Then at last we headed to the restaurant, but as is their custom, in homes and restaurants, guests are barred from entering until they go through the ritual of the welcoming cup of home-brewed rice wine.
       


      The consular staff from Myanmar/Burma and Malaysia "unlock" the door.
       
      Then you have the ritual hand washing part.
       

       
      Having attended to your personal hygiene, but before  entering the dining room, there is one more ritual to go through. You arrive here and sit around this fire and wok full of some mysterious liquid on the boil.
       

       
      On a nearby table is this
       

       
      Puffed rice, soy beans, peanuts and scallion. These are ladled into bowls.
       

       
      with a little salt, and then drowned in the "tea" brewing in the wok.
       
      This is  油茶 (yóu chá) or Oil Tea. The tea is made from Tea Seed Oil which is made from the seeds of the camellia bush. This dish is used as a welcoming offering to guests in homes and restaurants. Proper etiquette suggests that three cups is a minimum, but they will keep refilling your cup until you stop drinking. First time I had it I really didn't like it, but I persevered and now look forward to it.
       

      L-R: Director of the Foreign Affairs Dept of Liuzhou government, consuls-general of Malaysia, Myanmar, Laos.
       
      Having partaken of the oil tea, finally we are allowed to enter the dining room, where two tables have been laid out for our use.
       

       
      Let the eating, finally, begin.
       
      In no particular order:
       

      Steamed corn, taro and sweet potato
       

      Bamboo Shoots
       

      Duck
       

      Banana leaf stuffed with sticky rice and mixed vegetables and steamed.
       

      Egg pancake with unidentified greenery
       

      Stir fried pork and beans
       

      Stir fried Chinese banana (Ensete lasiocarpum)
       

      Pig Ears
       

      This may not look like much, but was the star of the trip. Rice paddy fish, deep fried in camellia tree seed oil with wild mountain herbs.
      We ate this at every meal, cooked with slight variations, but never tired of it.
       

      Stir fried Greens
       
      Our meal was accompanied by the wait staff singing to us and serving home-made rice wine (sweetish and made from the local sticky rice).
       
       
       
       
      Everything we ate was grown or reared within half a kilometre of the restaurant and was all free-range, organic. And utterly delicious.
       
      Roll on dinner time.
       
      On the trip I was designated the unofficial official photographer and ended up taking 1227 photographs. I just got back last night and was busy today, so I will try to post the rest of the first day (and dinner) as soon as I can.
    • By liuzhou
      Note: This follows on from the Munching with the Miao topic.
       
      The three-hour journey north from Miao territory ended up taking four, as the driver missed a turning and we had to drive on to the next exit and go back. But our hosts waited for us at the expressway exit and lead us up a winding road to our destination - Buyang 10,000 mu tea plantation (布央万亩茶园 bù yāng wàn mǔ chá yuán) The 'mu' is  a Chinese measurement of area equal to 0.07 of a hectare, but the 10,000 figure is just another Chinese way of saying "very large".
       
      We were in Sanjiang Dong Autonomous County, where 57% of the inhabitants are Dong.
       
      The Dong people (also known as the Kam) are noted for their tea, love of glutinous rice and their carpentry and architecture. And their hospitality. They tend to live at the foot of mountains, unlike the Miao who live in the mid-levels.
       
      By the time we arrived, it was lunch time, but first we had to have a sip of the local tea. This lady did the preparation duty.
       

       

       
      This was what we call black tea, but the Chinese more sensibly call 'red tea'. There is something special about drinking tea when you can see the bush it grew on just outside the window!
       
      Then into lunch:
       

       

      Chicken Soup
       

      The ubiquitous Egg and Tomato
       

      Dried fish with soy beans and chilli peppers. Delicious.
       

      Stir fried lotus root
       

      Daikon Radish
       

      Rice Paddy Fish Deep Fried in Camellia Oil - wonderful with a smoky flavour, but they are not smoked.
       

      Out of Focus Corn and mixed vegetable
       

      Fried Beans
       

      Steamed Pumpkin
       

      Chicken
       

      Beef with Bitter Melon
       

      Glutinous (Sticky) Rice
       

      Oranges
       

      The juiciest pomelo ever. The area is known  for the quality of its pomelos.
       
      AFter lunch we headed out to explore the tea plantation.
       

       

       

       

       
      Interspersed with the tea plants are these camellia trees, the seeds of which are used to make the Dong people's preferred cooking oil.
       

       
      As we climbed the terraces we could hear singing and then came across this group of women. They are the tea pickers. It isn't tea picking time, but they came out in their traditional costumes to welcome us with their call and response music. They do often sing when picking. They were clearly enjoying themselves.
       

       
      And here they are:
       
       
      After our seranade we headed off again, this time to the east and the most memorable meal of the trip. Coming soon.
       
       
    • By liuzhou
      These have been mentioned a couple of times recently on different threads and I felt they deserved one of their own. After all, they did keep me alive when I lived in Xi'an.
       
      Rou jia mo (ròu jiá mò; literally "Meat Sandwich") are Chinese sandwiches which originated in Shaanxi Province, but can be found all over China. Away from their point of origin, they tend to be made with long stewed pork belly. However in Xi'an (capital of Shaanxi), there is a large Muslim population so the meat of choice is more usually beef. In nearby Gansu Province, lamb or mutton is more likely.
       
      When I was living in Xi'an in 1996-1997, I lived on these. I was living on campus in North-West University (西北大学) and right outside the school gate was a street lined with cheap food joints, most of which would serve you one. I had one favourite place which I still head to when I visit. First thing I do when I get off the train.
       
      What I eat is Cumin Beef Jia Mo (孜然牛肉夹馍 zī rán niú ròu jiá mò). The beef is stir fried or BBQd with cumin and mild green peppers. It is also given a bit of a kick with red chill flakes.
       
      Here is a recipe wrested from the owner of my Xi'an favourite. So simple, yet so delicious.
       

      Lean Beef
       
      Fairly lean beef is cut into slivers
       

      Chopped Beef (sorry about the picture quality - I don't know what happened)
       

      Chopped garlic
       
      I use this single clove garlic from Sichuan, but regular garlic does just fine.
       
      The beef and garlic are mixed in a bowl and generously sprinkled with ground cumin. This is then moistened with a little light soy sauce. You don't want to flood it. Set aside for as long as you can.
       

      Mild Green Chilli Pepper
       
      Take one or two mild green peppers and crush with the back of a knife, then slice roughly. You could de-seed if you prefer. I don't bother.
       

      Chopped Green Pepper
       
      Fire up the wok, add oil (I use rice bran oil) and stir fry the meat mixture until the meat is just done. 
       

      Frying Tonight
       
      Then add the green peppers and fry until they are as you prefer them. I tend to like them still with a bit of crunch, so slightly under-cook them
       

      In with the peppers
       
      You will, of course, have prepared the bread. The sandwiches are made with a type of flat bread known as 白吉饼 (bái jí bǐng; literally "white lucky cake-shape"). The ones here are store bought but I often make them. Recipe below.
       

      Bai Ji Bing
       
      Take one and split it. Test the seasoning of the filling, adding salt if necessary. It may not need it because of the soy sauce. 
       

      Nearly there
       
      Cover to make a sandwich  and enjoy. You will see that I have used a bunch of kitchen paper to hold the sandwich and to soak up any escaping juices. But it should be fairly dry.
       

      The final product.
       
      Note: I usually cook the meat and pepper in batches. Enough for one sandwich per person at a time. If we need another (and we usually do) I start the next batch. 
       
       
      Bread Recipe
       
       
      350g plain flour
      140ml water
      1/2 teaspoon instant yeast

      Mix the yeast with the flour and stir in the water. Continue stirring until a dough forms. Knead until smooth. Cover with a damp towel or plastic wrap and leave to rise by about one third. (maybe 30-40 minutes).
       
      Knead again to remove any air then roll the dough into a log shape around 5cm in diameter, then cut into six portions. Press these into a circle shape using a rolling pin. You want to end up with 1.5cm thick buns. 
       
      Preheat oven to 190C/370F.
       
      Dry fry the buns in a skillet until they take on some colour about a minute or less on each side, then finish in the oven for ten minutes. Allow to cool before using.
    • By Chris Hennes
      I just got a copy of Grace Young's "Stir-Frying to the Sky's Edge"—I enjoyed cooking from "Breath of a Wok" and wanted to continue on that path. Does anyone else have this book? Have you cooked anything from it?

      Here was dinner tonight:

      Spicy Dry-Fried Beef (p. 70)

      I undercooked the beef just a bit due to a waning propane supply (I use an outdoor propane-powered wok burner), but there's nothing to complain about here. It's a relatively mild dish that lets the flavors of the ingredients (and the wok) speak. Overall I liked it, at will probably make it again (hopefully with a full tank of gas).


    • By Kasia
      Courgette cutlets
       
      I found the recipe for courgette cutlets at www.gotujzcukiereczkiem.pl. It appealed to me at once for three reasons. Firstly, the courgette is my favourite vegetable. Secondly, cutlets, pancakes and crumpets are my children's favourites dishes. Thirdly, this dish is fast, simple and is always a success. You must not use FB while frying, because it may end with you ordering pizza for dinner 

      The cutlets are mild and their flavour is spiced up with feta cheese. You can complement them with your favourite herbs. In my kitchen there is always basil, dill, peppermint, rosemary and thyme. This time I chose dill (in accordance with the recipe) and thyme.

      Ingredients:
      400g of courgette
      1 egg
      150g of feta cheese
      110g of breadcrumbs (+ 4 tablespoons for the batter)
      2 tablespoons of minced dill
      1 tablespoon of thyme
      salt and pepper

      Wash the courgette and grate it. Add salt and leave it in a bowl for 15 minutes. Drain it then mix in the egg, feta cheese, breadcrumbs and herbs. Spice it up with salt and pepper. Make small cutlets with the mixture and fry in oil. Serve with natural yoghurt.
       
       

  • Recently Browsing   0 members

    No registered users viewing this page.

×