Best 2 Bean Curd Szechuan Style Recipes

**Explore the Spicy and Numbing Delights of Sichuan Cuisine with Our Collection of Bean Curd Recipes**

Sichuan cuisine, renowned for its fiery heat and numbing flavors, presents a symphony of bold and complex tastes. Among its many culinary treasures, bean curd, also known as tofu, takes center stage in a myriad of delectable dishes. Our collection of bean curd recipes captures the essence of Sichuan's culinary artistry, offering a journey through the diverse flavors and textures that define this captivating cuisine. From the classic Mapo Tofu, a harmonious blend of tender tofu, aromatic minced pork, and a spicy sauce, to the intriguing Stinky Tofu, a fermented delicacy that challenges the senses, our recipes showcase the versatility and depth of四川(Sìchuān) culinary heritage. Embark on a culinary adventure and discover the captivating flavors of Sichuan cuisine through these carefully crafted bean curd recipes.

Here are our top 2 tried and tested recipes!

BEAN CURD SZECHUAN-STYLE (MA PO DOFU)

Bean Curd Szechuan-Style (Ma Po Dofu) image

Literally translates as" "pock-marked old lady tofu." For more background see Daydream's recipe (which is very different from this one) "recipe #78452" A simpler version from some of the others I have seen on this site. This version is adapted from a Chinese cookbook that my Mandarin tutee gave me as a college graduation gift--"Chinese Cooking" from JG press. It is very helpful to have all of your ingredients prepared and ready to go before you start the wok because it goes very fast from that point on! Where it calls for 'hot bean sauce' I use tobanjan/lajiaojiang (chili bean paste), 'Lan Chi' (lanji in pinyin) brand, but the recipe says you can also substitute two dried red chiles. You can experiment with different tofu to see what keeps its shape the best; I have personally found that the semi-firm, locally made fresh tofu that I can get at the Uwajimaya here holds up well. This recipe reminds me of the tofu that I used to order at one of my favorite restaurants in Shanghai.

Provided by Cinizini

Categories Soy/Tofu

Time 27m

Yield 2-3 serving(s)

Number Of Ingredients 15

Ingredients

1/2-3/4 lb bean curd
1/4 lb boneless lean pork (finely chopped or ground)
1 teaspoon soy sauce
1 teaspoon dry sherry
1 teaspoon sweet bean paste or 1 teaspoon hoisin sauce
3 tablespoons vegetable oil or 3 tablespoons salad oil
1 teaspoon gingerroot, minced
2 teaspoons szechuan hot bean sauce (tobanjan or lajiaojiang)
2 teaspoons garlic, minced (about 2-3 cloves)
3/4 cup water
2 tablespoons soy sauce
2 green onions, whole, thinly sliced
2 tablespoons cornstarch
2 tablespoons water
1/2 teaspoon szechuan peppercorns, roasted and crumbled (huajiao) (optional)

Steps:

Cut bean curd into .5-inch cubes, place in a colander and leave to drain for 15 minutes.
Meanwhile, in a small bowl blend the marinade: 1 tsp of soy sauce, sherry, and sweet bean or hoisin sauce; add pork and stir to coat.
Stir in 1 tsp of the oil and marinate for 15 minutes.
Heat a wok or wide frying pan over high heat.
When pan is hot, add remaining veg oil.
When oil begins to heat (i.e. passes the "water droplet test" where a sprinkling of water thrown into the oil starts to crackle--careful here) add ginger and garlic.
Stir once, then add pork and stir-fry until meat isn't pink any more, about 2 minutes.
Stir in hot bean sauce (lajiaojiang or tobanjan).
Add drained beancurd, the water and the 2 Tbsp soy sauce.
Simmer for 3 minutes, then add green onion.
Re-mix cornstarch and water with a fork, add to pan and cook, stirring, until sauce bubbles and thickens (this happens very quickly).
Sprinkle with crushed szechuan peppercorns just before serving.
Serve over large mounds of hot white rice.
I have served this along with some stir-fried Chinese broccoli (gai lan) seasoned with a little oyster sauce, or some baby bok choy stir fried with a little sesame oil.
For a vegetarian version, this recipe also works if you omit the meat.
You could also try using some kind of veggie sausage, like Morningstar crumbles, in place of the pork.

BEAN CURD SZECHUAN STYLE

BEAN CURD SZECHUAN STYLE image

Number Of Ingredients 11

Ingredients

4 tablespoons oil
1 slice fresh ginger -- chopped fine
1/2 scallion -- chopped fine
4 ounces pork -- minced
2 tablespoons soy sauce -- dark
1 tablespoon sherry
4 pieces tofu (from block 1/2″ thick) -- cubed
1 teaspoon chili paste with garlic
1/8 teaspoon sugar (or equilvalent sweetener)
1 1/2 teaspoons cornstarch
1 clove garlic -- chopped fine

Steps:

1. Heat 2 T. of oil in wok. Stir-fry ginger and scallions 30 seconds. Put in port. Stir-fry 1 minute. Add 1 T. soy sauce and sherry. Cook 1 minute. Remove mixture to plate. 2. Heat 2 T oil in wok. Put in tofu. Add 1 T soy sauce, stock, chili past and sugar/sweetener. 3. Put pork mixture on top of todu. Cook over high heat 2 minutes. Add dissolved cornstarch to thicken (optional). Add garlic. Stir gently into sauce.

Tips:

Use firm or extra firm tofu. This will help the tofu hold its shape and absorb the flavors of the sauce.
Press the tofu before cooking. This will help to remove excess moisture and make the tofu more flavorful.
Marinate the tofu before cooking. This will help to add flavor and depth to the tofu.
Use a well-seasoned wok or large skillet. This will help to prevent the tofu from sticking.
Cook the tofu over medium-high heat. This will help to create a crispy exterior and a tender interior.
Stir-fry the tofu until it is golden brown and crispy. This will take about 5-7 minutes per side.
Add the sauce to the wok or skillet and cook for an additional 2-3 minutes. This will help to thicken the sauce and coat the tofu.
Serve the tofu immediately with rice or noodles.

Conclusion:

Sichuan-style bean curd is a delicious and easy-to-make dish that is perfect for a weeknight meal. The tofu is crispy on the outside and tender on the inside, and the sauce is flavorful and slightly spicy. This dish is sure to please everyone at the table.