Best 6 Ma Po Tofu Simmered Tofu With Ground Pork Recipes

MAPO TOFU

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.

MA PO TOFU (SIMMERED TOFU WITH GROUND PORK)

Steps:

• Put the oil in a deep 12-inch skillet or wok, preferably nonstick, and turn the heat to medium-high. A minute later, add the garlic, ginger and red pepper flakes. Cook just until they begin to sizzle, less than a minute. Add the pork and stir to break it up. Cook, stirring occasionally, until it loses most of its pink color. Add the scallion and stir, then add the stock. Cook for a minute or so, scraping the bottom of the pan with a wooden spoon if necessary to loosen any stuck bits of meat, then add the tofu. Cook, stirring once or twice, until the tofu is heated through, about 2 minutes. Stir in the soy sauce, taste, and add salt and hot pepper flakes as necessary. Garnish with the cilantro if you like and serve.

MA-PO TOFU (SIMMERED TOFU WITH GROUND PORK)

Steps:

• Put oil in a deep 10-inch skillet or wok, preferably nonstick, and turn heat to medium-high. A minute later, add garlic, ginger and red pepper flakes, and cook just until they begin to sizzle, less than a minute. Add pork, and stir to break it up; cook, stirring occasionally, until it loses most of its pink color.
• Add scallions and stir; add stock. Cook for a minute or so, scraping bottom of pan with a wooden spoon if necessary to loosen any stuck bits of meat, then add tofu. Cook, stirring once or twice, until tofu is heated through, about 2 minutes.
• Stir in the soy sauce; taste, and add salt and red pepper flakes as necessary. Garnish with cilantro if you like, and serve.

MA PO TOFU

Steps:

• Place 1 tablespoon of the chopped ginger into a large zip-lock bag, and reserve the remainder.
• Add the remaining marinade ingredients to the bowl (1 sliced green onion, 1 tablespoons soy sauce, 1 teaspoons sesame oil, 2 tablespoons dry sherry, 2 teaspoons cornstarch), and mix well.
• Add the ground pork, mix marinade and ground pork together, and put in refrigerator to marinate for at least 30 minutes.
• Remove hard stems from Shiitake mushrooms and slice finely.
• Blanch the tofu in boiling water for 2-3 minutes, then drain.
• Combine the garlic with the reserved ginger, and process together with a stick blender or spice grinder until they form a thick paste.
• Heat large skillet over medium-high heat.
• Add the Sesame and Olive Oil (2 tbsp sesame, 1 tbsp olive) and just as it is starting to smoke, add the garlic/ginger pasted and stir-fry, stirring continuously for approximately 30 seconds (take care not to burn the mixture).
• Next add the Black Bean Hot Sauce, Szechwan Stir Fry Sauce, Chili Oil, Shiitake mushrooms, and stir-fry for approximately 60 seconds.
• Stir meat mixture, add it to the skillet, and continue to stir-fry over high heat for two to three minutes, until it looses its pinkish color.
• Toss in the tofu and the sliced green onions and continue to fry for about 45 seconds.
• Pour in the soy sauce and water, bring to a boil, then reduce heat to moderate and cook for a couple of minutes.
• If there appears to be too much liquid in the pan contents, thicken with a little cornstarch and water.
• Serve with steamed rice.

MA PO TOFU (BRAISED SPICY PORK WITH TOFU)

Steps:

• In a wok, heat vegetable oil on medium high heat for 2 minutes. Have all your ingredients ready next to your cooking area as you will need them close at hand as cooking progresses.
• Add garlic and ginger to the wok and stir-fry for about 1 minute, be careful not to burn the garlic.
• Add the ground pork to the wok and break up into large chunks. Let the pork sear and gently combine the garlic and ginger as you continue to break up the meat, abour 3-4 minutes. If desired, you may season the pork at this stage with salt and black pepper, but this is not necessary.
• For the sauce, combine the sugar, cooking wine, rice wine, sesame oil, soy sauce and chili paste. Add the sauce mixture to the wok. Gently combine and bring the wok to a simmer.
• Add green onions, tofu and 1/2 cup of chicken stock. Gently fold ingredients together, be careful not to break up the tofu (you want it to retain their cubed-shape).
• Cover wok with a lid and lower heat to low and braise pork and tofu for 10 minutes.
• Remove lid and raise heat to medium. Stir cornstarch into remaining 1/2 cup of chicken stock to make a slurry. Add the slurry to the wok and gently stir to thicken sauce, about 2 minutes. Remove the ginger now, if desired.
• Serve over white rice and enjoy!

SPICY SICHUAN TOFU (MAPO DOUFU)

Steps:

• Grind peppercorns in grinder and set aside.
• Cut tofu into 3/4-inch cubes and pat dry.
• Heat wok over high heat until it begins to smoke, then pour oil down side and swirl to coat bottom and side. Stir-fry pork until no longer pink. Add bean sauce, black beans, and chile powder and stir-fry 1 minute. Stir in stock, soy sauce, sugar, tofu, and a pinch of salt. Simmer, gently stirring occasionally, 5 minutes.
• Meanwhile, stir together cornstarch and water until smooth.
• Stir cornstarch mixture into stir-fry and simmer, gently stirring occasionally, 1 minute. Stir in scallions and simmer 1 minute. Serve sprinkled with Sichuan pepper.
• **Serve with:**perfect steamed rice