Best 7 Chinese Mabo Tofu Recipes

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**Mabo Tofu: A Classic Chinese Dish with a Rich History and Flavorful Variations**

Mabo tofu, also known as Mapo Doufu, is a classic and beloved Chinese dish that has captivated taste buds for centuries. Originating from Sichuan province, this delectable dish features tender tofu gently simmered in a savory and aromatic sauce made from fermented bean paste, minced pork, and a variety of seasonings. The result is a harmonious blend of flavors, textures, and colors that has made Mabo tofu a staple in Chinese cuisine.

This article presents a collection of Mabo tofu recipes that cater to diverse tastes and preferences. From the traditional Sichuan version with its bold and spicy flavors to modern interpretations that incorporate unique ingredients and cooking techniques, these recipes offer a culinary journey through the diverse landscapes of Mabo tofu's culinary heritage.

In the classic Sichuan Mabo tofu recipe, the fermented bean paste, known as doubanjiang, takes center stage, imparting a deep red color and a complex interplay of salty, spicy, and slightly sweet notes. The minced pork adds a hearty texture and a rich umami flavor, while the addition of chili oil and Sichuan peppercorns elevates the dish to a new level of spiciness and aromatic complexity.

For those who prefer a milder version, the vegetarian Mabo tofu recipe offers a delightful alternative. This plant-based rendition swaps out the minced pork for a combination of mushrooms, tofu, and vegetables, resulting in a dish that is just as flavorful and satisfying. The use of vegetable broth and a reduced amount of chili oil creates a more balanced and approachable taste profile, making it a great option for those with a lower spice tolerance.

The article also includes a unique and innovative recipe for Mabo tofu with a twist. This contemporary take on the classic dish incorporates the unexpected yet harmonious flavors of peanut butter and hoisin sauce. The result is a rich and creamy sauce with a subtle sweetness that complements the tender tofu and minced pork beautifully. This recipe is sure to surprise and delight even the most discerning palate.

Whether you are a seasoned cook or a novice in the kitchen, this collection of Mabo tofu recipes provides a culinary adventure that will tantalize your taste buds and leave you craving more. With its rich history, diverse flavors, and endless variations, Mabo tofu is a dish that continues to inspire and captivate food enthusiasts worldwide.

Check out the recipes below so you can choose the best recipe for yourself!

MAPO TOFU RECIPE



Mapo Tofu Recipe image

Famous Mapo Tofu Recipe From Sichuan Cuisine. Recipe video below.

Provided by Elaine

Categories     Main Course

Time 20m

Number Of Ingredients 19

450 g soft tofu ( ,I am using Szechuan tender lushui tofu)
100 g minced meat-beef or pork
1/2 tbsp. sesame oil
1/2 tsp. salt
3 tbsp. cooking oil ( , divided)
1.5 tbsp. Doubanjiang ( ,roughly chopped)
1/2 tbsp. fermented black beans ( ,also known as dou-chi and fermented soya beans, roughly chopped)
1 tbsp. pepper flakes or powder ( ,optional)
1/2 tbsp. Sichuan pepper for making fresh ground powder
water or broth for braising ( ,I use 400ml this time)
1 tbsp. light soy sauce
1 tsp. sugar ( ,optional for reducing the spiciness)
2 scallion whites ( ,finely chopped)
4 garlic greens or scallion greens ( ,finely chopped)
2 garlic cloves ( ,finely chopped)
5 ginger slices ( ,finely minced (around 1 teaspoon))
2 and 1/2 tablespoon water
1 tablespoon cornstarch
steamed rice for serving

Steps:

  • Add a small pinch of salt and ground pepper. Mix well and set aside.
  • Cut tofu into square cubes (around 2cms). Bring a large amount of water to a boil and then add a pinch of salt. Slide the tofu in and cook for 1 minute. Move out and drain. This helps to remove the raw soy flavor form tofu.
  • Get a wok and heat up around 2 tablespoons of oil, fry the minced meat until crispy. Transfer out and leave the oil in.
  • Add another 1 tablespoon of vegetable cooking oil and fry doubanjiang for 1 minute over slow fire until the red turns red (bring us a lovely red color dish) and add fermented black beans, garlic, scallion white and ginger, cook for 30 seconds until aroma. Optionally mix pepper flakes in. Pepper flakes should be added at the end because it contains little water and can be burnt easily.
  • Pour in water or stock. Add light soy sauce, sugar and half of the cooked beef (providing more flavors to the soup) after the broth boils and let it continue simmering for 2-3 minutes. Place the tofu in, simmer for another 6-8 minutes. The longer time of simmering helps the tofu to absorb the flavors.
  • During the process of simmering, mix 1 tablespoon of cornstarch with 2.5 tablespoons of water in a small bowl to make water starch. Stir the water starch and then pour half of the mixture to the simmering pot. Back push and wait for around 30 seconds and then pour the other half. You can slightly taste the tofu and add pinch of salt if not salty enough. Add cooked beef to creates some crispy texture and then drizzle sesame oil. Mix well.
  • Transfer out when almost all the seasonings stick to tofu cubes. Sprinkle Szechuan peppercorn powder (to taste)and chopped garlic greens if using.
  • Serve immediately with steamed rice.

Nutrition Facts : Calories 501 kcal, Carbohydrate 21 g, Protein 22 g, Fat 35 g, SaturatedFat 6 g, Cholesterol 35 mg, Sodium 1072 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

MAPO TOFU (MABO DOFU)



Mapo Tofu (Mabo Dofu) image

Japanese-style Mapo Tofu (Mabo Dofu) is incredibly flavorful but less spicy than the Sichuan version. It's a delicious meal ready in 30 minutes that even children can enjoy!

Provided by Namiko Chen

Categories     Main Course

Time 25m

Number Of Ingredients 14

2 cloves garlic
1 knob ginger ((1 inch, 2.5 cm))
2 green onions/scallions
14 oz soft/silken tofu (kinugoshi dofu)
1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)
½ lb ground pork ((you can also use other meat and veggies of your choice))
2½ Tbsp doubanjiang (spicy chili bean sauce/broad bean paste)
2 Tbsp mirin
1 Tbsp miso
1 Tbsp oyster sauce
½ Tbsp soy sauce
1 tsp roasted sesame oil
1 tsp potato starch or cornstarch
4 Tbsp water

Steps:

  • Gather all the ingredients.
  • Combine all the ingredients for the seasonings (the doubanjiang, mirin, miso, oyster sauce, soy sauce, sesame oil, cornstarch, and water) in a bowl and mix well together.
  • Mince the garlic cloves and ginger finely.
  • Cut the green onions into small pieces. Drain the tofu and cut into 1-inch (2.5 cm) cubes.
  • In a large frying pan, heat the vegetable oil on medium heat and sauté the garlic and ginger. Make sure you don't burn them. Once they are fragrant, add the ground pork and break it up with a spatula or wooden spoon.
  • When the meat is no longer pink, add the seasonings mixture and stir thoroughly. Bring the sauce to a boil
  • Once the sauce is boiling, add the tofu and gently coat it with the sauce. Stir frequently, without mashing the tofu, until it is heated through. Add the green onions and stir to incorporate just before taking the pan off the heat. Serve immediately.

Nutrition Facts : Calories 263 kcal, Carbohydrate 9 g, Protein 17 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 41 mg, Sodium 845 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 9 g, ServingSize 1 serving

CHINESE MABO TOFU



Chinese Mabo Tofu image

A simple, delicious Chinese mabo tofu recipe that has been passed on for years. Easy to prepare!

Provided by poshpal

Categories     World Cuisine Recipes     Asian     Chinese

Time 40m

Yield 4

Number Of Ingredients 12

1 teaspoon cornstarch
1 tablespoon cold water
½ pound ground pork
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 (16 ounce) package firm tofu, cut into 1 inch pieces
5 tablespoons soy sauce
2 tablespoons hot bean sauce
1 teaspoon white sugar
3 green onions, chopped
1 teaspoon sesame oil

Steps:

  • Mix cornstarch and water in a small bowl; set aside.
  • Brown ground pork in a small skillet over medium-high heat, about 5 minutes. Drain fat.
  • Heat the vegetable oil over medium-high heat in a large skillet or wok. Cook the garlic and ginger root in the oil until fragrant, about 1 minute. Stir in tofu and cook for 2 minutes. Season with the soy sauce, hot bean sauce, and sugar; stir to combine.
  • Stir in the cooked pork and green onion. Sprinkle with the cornstarch and water mixture; cook and stir until thickened, about 2 minutes. Stir the sesame oil into the thickened mabo tofu.

Nutrition Facts : Calories 267.5 calories, Carbohydrate 8.3 g, Cholesterol 36.7 mg, Fat 17.4 g, Fiber 1.5 g, Protein 22.3 g, SaturatedFat 4.7 g, Sodium 1636.8 mg, Sugar 3.9 g

MAPO TOFU



Mapo Tofu image

This mapo tofu recipe is the true blue, authentic real deal-the spicy, tongue-numbing, rice-is-absolutely-not-optional mapo tofu that you get in the restaurants!

Provided by Kaitlin

Categories     Tofu

Time 35m

Number Of Ingredients 14

½ cup oil ((divided))
1-2 fresh Thai bird chili peppers ((thinly sliced))
6-8 dried red chilies ((roughly chopped))
1/2- 1 1/2 tablespoons Sichuan peppercorns
3 tablespoons ginger ((finely minced))
3 tablespoons garlic ((finely minced))
8 ounces ground pork ((225g))
1-2 tablespoons spicy bean sauce ((depending on your desired salt/spice levels))
2/3 cup low sodium chicken broth ((or water))
1 pound silken tofu ((450g, cut into 1 inch cubes))
1 1/2 teaspoons cornstarch
1/4 teaspoon sesame oil ((optional))
1/4 teaspoon sugar ((optional))
1 scallion ((finely chopped))

Steps:

  • First, we toast the chilies. If you have homemade toasted chili oil, you can skip this step. Heat your wok or a small saucepan over low heat. Add ¼ cup of the oil and throw in the fresh and dried peppers. Stir occasionally and heat until fragrant, about 5 minutes, ensuring that the peppers don't burn. Remove from heat and set aside.
  • Heat the remaining ¼ cup of oil in your wok over medium heat. Add the ginger. After 1 minute, add the garlic. Fry for another minute, and then turn up the heat to high and add the ground pork. Break up the meat and fry it until it's cooked through. Add your ground Sichuan peppercorns and stir for about 15-30 seconds, taking care to not let it burn, as it will turn bitter if it does.
  • Add the spicy bean sauce to the mixture and stir it in well. Add ⅔ cups of chicken broth to the wok and stir. Let this simmer for a minute or so. While that's happening, ready your tofu and also put a ¼ cup of water in a small bowl with your cornstarch and mix until thoroughly combined.
  • Add the cornstarch mixture to your sauce and stir. Let it bubble away until the sauce starts to thicken. (If it gets too thick, splash in a little more water or chicken stock.)
  • Then add your chili oil from before-peppers and all! If you are using homemade chili oil, ONLY use the standing oil, as it's likely that you have salted it and you only want the oil, not additional salt. Stir the oil into the sauce, and add the tofu. Use your spatula to gently toss the tofu in the sauce. Let everything cook for 3-5 minutes. Add the sesame oil and sugar (if using) along with the scallions and stir until the scallions are just wilted.
  • Serve with a last sprinkle of Sichuan peppercorn powder as a garnish if desired.

Nutrition Facts : Calories 335 kcal, Carbohydrate 8 g, Protein 11 g, Fat 29 g, SaturatedFat 5 g, Cholesterol 27 mg, Sodium 126 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

MAPO TOFU



Mapo Tofu image

This spicy, aromatic Sichuan dish is recognizable from the citrus aroma of Sichuan peppercorns and the spicy fermented flavor of hot bean sauce. According to legend, Mapo Tofu (Pock-Marked Grandma's Tofu) was named after an old Chinese woman who served the dish to her restaurant guests. She became known for it and people began referring to the dish as the pock-marked woman's tofu.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

2 teaspoons whole Sichuan peppercorns
1 cup low-sodium chicken broth
3 tablespoons hot bean paste (such as toban djan)
2 tablespoons cornstarch
2 tablespoons hot sesame oil or hot chile oil
2 tablespoons soy sauce
1 tablespoon dark brown sugar
2 tablespoons canola oil
4 cloves garlic, minced
One 1-inch piece of ginger, finely chopped
2 tablespoon salted fermented black beans, rinsed and finely chopped
1 pound ground pork
One 14-ounce package firm tofu, drained, patted dry, and cut into 1/2-inch cubes
1/3 cup thinly sliced scallions, white and light green parts only
5 cups steamed jasmine rice, for serving

Steps:

  • Heat a wok over medium-high heat and toast the Sichuan peppercorns until fragrant, about 10 seconds. Remove from heat and transfer the peppercorns to a bowl to cool. Coarsely grind the peppercorns in a spice grinder or with a mortar and pestle and set aside. In a medium bowl, stir together the chicken broth, hot bean paste, cornstarch, hot sesame oil, soy sauce and sugar; set aside.
  • Heat the wok over medium-high heat. Add the canola oil, garlic, ginger and fermented black beans and cook until fragrant, stirring often, about 10 seconds. Add the ground pork and cook, stirring occasionally and breaking up the meat with a wooden spatula or spoon, until it is browned, 3 to 5 minutes. (Lower the heat to medium if the garlic starts to burn.) Add the reserved ground peppercorns, the tofu and the soy sauce mixture. Cook, stirring once to combine, until the sauce is reduced, thickened and glossy, about 2 minutes.
  • Remove from heat and garnish with the scallions. Serve with steamed jasmine rice.

IRON CHEF CHINESE - CHEF CHEN'S MAPO TOFU



Iron Chef Chinese - Chef Chen's Mapo Tofu image

I really respect Iron Chef Chen as a chef. He seems to be a wonderful mentor to many young chefs working under him. He caught my attention as a Iron Chef Chinese on Iron Chef TV program and really enjoyed watching him improvise many recipes. I learned a lot just by watching and copied many of his ideas from the show that I now incorporate into my cooking repertoire. Since then, I've looked for his cookbooks and found 4 in Japanese language. I love all his recipes, especially his famous Mapo Tofu or Mapo Doufu. His dad was a pioneer in introducing Szechuwan cooking to Japanese and he is known as a father of Mapo Doufu in Japan because he was apparently the first Chinese man to cook something so spicy as this dish in Japan. It is now very famous in Japan and Iron Chef Chen Kenichi continues with that tradition at his restaurants in Japan. I wish Chinese and Japanese sauces and other culinary ingredients are known in the West for their proper Chinese and Japanese names like most Indonesian or Malasian sauces ie sambal olek etc instead of using generic names such as bean sauce, etc because it can get very confusing using those generic names. For this dish, you need two Chinese sauces/pastes http://www.foodsubs.com/CondimntAsia.html#bean%20sauce. The first one is Chinese brown bean sauce/paste aka tenmienjan, tenmenjan, or tenmenjiang - it's made from soy beans and sometimes is called Chinese miso type sauce or sweet noodle sauce. It is dark brown in color and has a wonderful dark miso type flavor. The next sauce is Chinese chili bean sauce aka toubanjan or doubanjiang - it has soy beans along with hot chilies and is red color. Don't use regular hot red chili sauce since it lacks the complexity of soy beans found in hot bean red chili sauce. The other two Chinese ingredients you will need for this recipe are fermented black beans (you can usually find these bagged and are ready to use or in bottles) and Szechuwan peppercorn. Szechuwan pepeprcorn is optional though Chef Chen does use it. Chef Chen uses regular tofu (not firm or silken) for his recipe. If you cannot find green garlic chives also known as nira in Japanese, I would use combination green onion and garlic. You want the taste of garlic as well as color of green onion for this dish. Another item that he uses is Japanese chili pepper known as ichimi tougarashi ie crushed or minced red pepper and if you cannot buy this item easily, I would substitute by mincing Chinese, Japanese, Thai, or Korean dry red pepper. This is a very, very spicy version of Mapo Tofu and if you like, cut down on chili pepper and chili oil if you like this recipe milder. However, this dish goes so well with plain steamed white rice that you can eat and eat while your nose is running. I plan to post another of Chef Chen's milder Mapo Tofu recipe using Hoisin sauce in the future.

Provided by Rinshinomori

Categories     < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 18

15 -16 ounces tofu, regular
1/2 teaspoon salt
water, for parboiling tofu
3 ounces ground pork
1/2 cup green garlic chives, chopped in 1/2 inches (nira)
2 tablespoons vegetable oil
1 tablespoon chinese chili bean sauce (toubanjan or doubanjiang)
1 tablespoon chinese brown bean sauce (tenmienjan, tenmenjan, or tenmenjiang)
2 teaspoons fermented black beans, chopped finely
1/4-1/2 teaspoon ichimi togarashi pepper or 1/4-1/2 teaspoon japanese dried red chili pepper, minced
1 teaspoon chili oil
3/4 cup chicken stock
1 tablespoon sake or 1 tablespoon dry sherry
1 teaspoon soy sauce
1 teaspoon sesame oil
1 tablespoon szechuan peppercorn (optional)
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • Cut tofu into 1 inch cubes. Heat enough water in a large saucepan, add 1/2 teaspoon salt and tofu pieces. Bring to boil and cook tofu on medium high heat for 8 to 10 minutes and remove from heat. Precooking tofu in water prevents tofu from breaking apart easily later. Set aside.
  • While tofu is cooking, make cornstarch paste by mixing 1 T cornstarch and 1 T water. Set aside.
  • Set wok on high heat for 1 minute until hot. Add 2 T vegetable oil and swirl the pan, then add ground pork, stirring to separate.
  • When ground pork is browned, add Chinese brown bean sauce ie tenmenjan, tenmienjan, or tenmenjiang, Chinese chili bean sauce ie toubanjan or doubanjiang, fermented black beans, and ichimi tougarashi or minced dried red chili pepper. Continue to cook for 1 minute.
  • Add chili oil, drained tofu pieces, chicken stock, garlic chives, soy sauce, and sake. Stir fry gently for 1-2 minutes.
  • Add cornstarch paste to thicken and add sesame oil. Swirl gently and cook for another 3-4 minutes on medium high heat. Sprinkle Szechuan peppercorn on top.
  • Serve with steamed white rice.

Nutrition Facts : Calories 147, Fat 11.3, SaturatedFat 2.3, Cholesterol 11.1, Sodium 306.4, Carbohydrate 3.7, Fiber 0.2, Sugar 1, Protein 7.9

MAPO TOFU



Mapo Tofu image

You can order mapo tofu from many Chinese restaurants, but it's also quite doable at home. You can find the pivotal fermented chile and broad (fava) bean sauce or paste called doubanjiang (sometimes rendered as "toban djan") at a Chinese market. Look for a doubanjiang from Pixian, in Sichuan, and bear in mind that oilier versions have extra heat but may lack an earthy depth. Sichuan peppercorns add mala - tingly zing - and fermented black beans, called douchi, lend this dish a kick of umami. Ground beef is traditional, but many cooks choose pork; you can also try lamb, turkey thigh or a plant-based meat alternatives. Add chile flakes for extra fire, and balance mapo's intensity with rice and steamed or stir-fried broccoli.

Provided by Andrea Nguyen

Categories     dinner, lunch, weeknight, grains and rice, meat, one pot, main course

Time 30m

Yield 4 servings (about 4 cups)

Number Of Ingredients 14

16 ounces medium or medium-firm tofu (if unavailable, go with firm)
1 rounded teaspoon Sichuan peppercorns
3 tablespoons canola oil
6 ounces ground beef or pork (preferably 80 or 85 percent lean), roughly chopped to loosen
2 1/2 to 3 tablespoons doubanjiang (fermented chile bean sauce or paste)
1 tablespoon douchi (fermented black beans, optional)
1 teaspoon minced fresh ginger
1/2 teaspoon red-pepper flakes (optional)
2 teaspoons regular soy sauce
1 rounded teaspoon granulated sugar, plus more if needed
Fine sea salt
2 large scallions, trimmed and cut on a sharp bias into thin, 2-inch-long pieces
1 1/2 tablespoons cornstarch dissolved in 3 tablespoons water
Cooked white rice, for serving

Steps:

  • Prepare the tofu: Cut the tofu into 3/4-inch cubes and put into a bowl. Bring a kettle of water to a rolling boil. Turn off the heat and when the boiling subsides, pour hot water over the tofu to cover. Set aside for 15 minutes.
  • Meanwhile, in a large (14-inch) wok or (12-inch) skillet over medium heat, toast the peppercorns for 2 to 3 minutes, until super fragrant and slightly darkened. (A wisp of smoke is normal.) Let cool briefly, then pound with a mortar and pestle, or pulse in a spice grinder.
  • Set a strainer over a measuring cup, then add the tofu to drain; reserve 1 1/2 cups of the soaking water, discarding the rest. Set the tofu and reserved soaking water near the stove with the peppercorns and other prepped ingredients for swift cooking.
  • Reheat the wok or skillet over high. When hot - you can flick water in and it should sizzle and evaporate within seconds - swirl in the oil to evenly coat, then add the meat. Stir and mash into cooked and crumbly pieces, 1 to 2 minutes.
  • Add 2 1/2 tablespoons doubanjiang, the douchi (if using), ginger and red-pepper flakes (if using). Cook about 2 minutes longer, stirring constantly, until things are vivid reddish brown. Add the soy sauce and sugar, stir to combine, then add the tofu. Gently stir or shake the pan to combine the ingredients without breaking up the tofu much.
  • Add the reserved 1 1/2 cups soaking water, bring to a vigorous simmer, and cook for about 3 minutes, agitating the pan occasionally, to let the tofu absorb the flavors of the sauce.
  • Slightly lower the heat and taste the sauce. If needed, add the remaining 1/2 tablespoon of doubanjiang for heat, a pinch of salt for savoriness, or a sprinkle of sugar to tame heat.
  • Add the scallions and stir to combine. Stir in the cornstarch slurry, then stir in enough to the mapo tofu to thicken to a soupy rather than a gravy-like finish. Sprinkle in the ground peppercorns, give the mixture one last stir to incorporate, then transfer to a shallow bowl. Serve immediately with lots of hot rice.

Tips:

  • Use extra firm tofu: This will help the tofu hold its shape and not crumble when cooking.
  • Press the tofu before cooking: This will help remove excess water from the tofu, resulting in a firmer texture.
  • Marinate the tofu: This will help infuse the tofu with flavor.
  • Use a non-stick skillet: This will help prevent the tofu from sticking.
  • Cook the tofu over medium heat: This will help prevent the tofu from burning.
  • Add the sauce to the tofu towards the end of cooking: This will help prevent the sauce from overpowering the flavor of the tofu.
  • Serve the mapo tofu immediately: This will help ensure that the tofu is still hot and crispy.

Conclusion:

Mapo tofu is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its combination of savory, spicy, and numbing flavors, mapo tofu is sure to please everyone at your table. So next time you're looking for a new and exciting dish to try, give mapo tofu a try. You won't be disappointed.

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