Cookbook:Mapo Doufu
From Wikibooks, the open-content textbooks collection
| Mapo Doufu | |
|---|---|
 |
|
| Category: | Chinese recipes |
| Servings: | 2 |
| Time: | 30 minutes |
| Difficulty: |  |
Cookbook | Recipes | Cuisine of China
Mápó dòufu (麻婆豆腐) is a classic spicy tofu and meat dish from Szechuan province in China. It is very flavoursome, easy to prepare, and best of all, spicy!
[edit] Ingredients
- 200g (7 oz) minced beef, pork
- 500g (1 lb) silken tofu, cubed
- small piece of ginger, minced (about 2 tsp)
- 4 cloves of garlic, minced
- 2 tbsp chili bean paste
- 1-2 tsp crushed dried chili pepper
- 1 tbsp Szechuan pepper, roasted and ground
- 1 tbsp soy sauce
- 1 onion, sliced
- 3-4 green onions, cut into 2cm (1") pieces
- 1 tbsp rice wine
- 2-3 mushrooms – tree ears preferred (optional)
[edit] 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 the onion with the ginger and crushed chili.
- Add the minced meat and garlic, and fry until brown.
- Mix in the other ingredients (including sliced mushrooms), lower heat, and simmer for 5-10 minutes.
Serve over steamed jasmine rice.
[edit] Notes, tips and variations
- Some extra chili pepper can be substituted for Szechuan pepper, but the taste and mouthfeel will be different (no numbness).
- A little ground coriander and cumin are very nice in this dish, especially if you can't get the Szechuan pepper easily.
- A red bell pepper, a tomato, and fresh coriander leaf 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)
