Best Iron Chef Chinese Chef Chens Mapo Tofu Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MA PO TOFU (FROM COOKING LIGHT)



Ma Po Tofu (From Cooking Light) image

Tried this the other day and loved it! If you use a couple of 8 oz. packages of diced tofu, found in the produce section of your grocery store, and bottled minced ginger, this goes together in no time. A rice cooker does a great job with brown rice, too, and will keep the rice warm until serving. A quick, healthy dish from Cooking Light.

Provided by LonghornMama

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 (1 lb) package reduced-fat firm tofu, cut into 6 slices
1/2 cup reduced-sodium fat-free chicken broth
1 tablespoon cornstarch
2 tablespoons low sodium soy sauce
1 tablespoon oyster sauce
1 -2 teaspoon chili-garlic sauce (I use 2 teaspoons)
4 ounces ground lean pork
1 tablespoon fresh ginger, grated & peeled
3 garlic cloves, minced
2 cups cooked long-grain brown rice, while it's still hot
1/3 cup green onion, chopped

Steps:

  • Place tofu slices on several layers of paper towels, cover with additional paper towels. Place a dinner plate on top of covered tofu; let stand 30 minutes. Remove plate, discard paper towels. Cut tofu slices into 1/2-inch cubes.
  • Combine broth, cornstarch, soy sauce, oyster sauce and chili garlic sauce, stirring with a whisk.
  • Heat a large nonstick skillet over medium-high heat. Add pork; cook 4 minutes or until done, stirring to crumble. Add ginger and garlic; cook 1 minute, stirring constantly. Add tofu; cook 4 minutes or until golden, stirring frequently. Add broth mixture to pan. Bring to a boil; cook 1 minute or until mixture thickens. Remove from heat.
  • Serve tofu mixture over rice. Sprinkle with onions.

Nutrition Facts : Calories 204.3, Fat 7, SaturatedFat 2.4, Cholesterol 20.4, Sodium 412.5, Carbohydrate 27, Fiber 2.1, Sugar 0.7, Protein 8.1

MAPO TOFU (SZECHUAN HOMESTYLE TOFU)



Mapo Tofu (szechuan Homestyle Tofu) image

I had this recipe from my Chinese professor. It's a very famous Chinese dish, excellent with steam rice. I normally make a little more sauce to pour over rice and steamed bok choy

Provided by Nolita_Food

Categories     Soy/Tofu

Time 30m

Yield 3 serving(s)

Number Of Ingredients 12

1 lb firm tofu
4 ounces ground pork
1/4 teaspoon salt
1 tablespoon chili paste (or more, depending on your preference)
3 tablespoons chicken broth or 3 tablespoons chicken stock
1 leeks or 3 green onions
1 teaspoon black bean paste
1 1/2 tablespoons tapioca starch
2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons soy sauce

Steps:

  • Mix marinade ingredients.
  • Marinate pork for about 20 minutes.
  • Cut the bean curd into 1/2 inch (1 cm) square cubes, and blanch (drop into boiling water) for 2- 3 minutes.
  • Remove from boiling water and drain.
  • Chop leeks or green onions into short lengths.
  • Heat wok and add oil.
  • When oil is ready, add the marinated pork.
  • Stir-fry pork until the color darkens.
  • Add salt and stir.
  • Add the black bean paste.
  • Add the chili paste, then the stock, tofu, and leek or green onions.
  • Turn down the heat.
  • Cook for 3- 4 minutes.
  • While cooking, mix cornstarch, water, and soy sauce together.
  • Add to wok and stir gently.
  • Serve with freshly ground Szechuan pepper.
  • Prep time is marinating time.

Related Topics