Best 6 Mapo Tofu With Chinese Black Beans Sichuan Style Recipes

SICHUAN MAPO TOFU

Steps:

• Gather the ingredients.
• Mix the tapioca starch and the soy sauce together.
• Marinate pork for about 20 minutes.
• Cut the tofu ( bean curd ) into 1/2-inch square cubes, and blanch (drop into boiling water) for 2 to 3 minutes.
• Remove from boiling water and drain.
• Chop leek or green onions into short lengths.
• Heat wok and add oil. When the oil is ready, add the marinated pork. Stir-fry pork until the color darkens. Add salt and stir.
• Add the salted black beans. Mash the beans with a cooking ladle until they blend in well with the meat.
• Add the chili bean paste, then the stock, bean curd, and leek or green onions. Turn down the heat. Cook for 3 to 4 minutes.
• While cooking, mix cornstarch , water, and soy sauce together. Add to wok and stir gently.
• Serve with freshly ground Szechuan pepper and enjoy!

MAPO TOFU WITH CHINESE BLACK BEANS SICHUAN STYLE

Steps:

• PREPARATION.
• Rinse briefly the salted black beans in water to remove some of the salt and then add 2 or more tablespoons rice wine and soak for 15 minutes, set aside.
• Add grated ginger to the salted black beans.
• In a bowl add the ground meat and 1 tablespoon soya sauce and mix, set aside.
• In a measuring cup add 1/2 to 3/4 cup stock, oyster sauce, Amoy Sichuan Spicy Noodle Sauce, garlic, chili paste with garlic, sugar, chili peppers, set aside.
• Cut up the tofu into bite size cubes, set aside.
• In a cup add 3 tablespoons tapioca starch, 4 tablespoons stock, mix to create a watery mixture, set aside.
• COOKING DIRECTIONS.
• In a wok (or Teflon pan) add the peanut oil and when hot add the salted black bean mixture, stir for 1 minute.
• Add the ground pork (or other meat) and stir to break up the pieces for about 1 minute.
• Next add the stock mixture, stir and bring to a boil.
• Add the tofu and gently toss (try not to break up the tofu), cover and let cook for 2 or more minutes, remove the cover and gently toss again, cover and let cook for 1 more minutes.
• Mix the tapioca starch and stock, remove the cover and then add ½ of the mixture and at the same time stir gently until the sauce becomes thick (add more of the tapioca mixture as needed).
• Add the scallions and sesame oil, briefly toss gently� now you are almost finished.
• In individual plates add some white rice and the black bean & tofu sauce on the side or on top.
• Enjoy.
• NOTES:.
• You can substitute ingredients like using sweet oyster sauce or eliminating the salted black beans and also reducing a little of the spicy ingredients for a milder dish.
• The photo shows that I used scotch bonnet peppers which are extremely hot, so substitute other types to your liking.
• You can use the soft tofu, but it will break down more easily when stirring and also release more liquid as well.
• If you add to much stock (1/2 to 3/4 is good) or the softer types of tofu the sauce will become to thinner� and you will then need to add more of the tapioca starch mixture for a thicker sauce.
• The Amoy Sichuan Spicy Noodle Sauce (fermented salted soybean, chili, garlic) is a great ingredient for this spicy dish or use other types of sauce found on Asian food store shelves.

MAPO TOFU

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.

MAPO TOFU (SZECHUAN HOMESTYLE TOFU)

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.

VEGAN MAPO TOFU

Steps:

• Remove stems from mushrooms. Make a light mushroom broth by simmering stems in 2 cups water for 15 minutes, then strain and reserve broth (discard stems). Dice mushroom caps and set aside.
• Cut tofu into 1-inch cubes. Cover with boiling salted water, let steep for 15 minutes, then drain.
• Put oil in a wok or wide skillet over medium heat. Add red peppers, black beans and bean paste and cook, stirring until fragrant, about 1 minute. Add garlic and ginger and let sizzle, then add mushrooms, soy sauce, sesame oil and Sichuan pepper. Add 1 1/2 cups mushroom broth and cook mixture gently for 2 minutes.
• Carefully add tofu cubes. Shake pan to distribute sauce, using a wooden spoon to help. Try to avoid smashing tofu. Drizzle in cornstarch mixture, gently swirling pan to incorporate (sauce will thicken) and simmer tofu in sauce for 2 minutes more. Thin with a little mushroom broth if necessary. Transfer to a low bowl or platter. Sprinkle with scallions and cilantro sprigs.

MAPO TOFU

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.