MAPO RAGù
This is my simple, everyday take on a dish developed at Momofuku Ssam Bar in Manhattan many years ago by the chefs David Chang and Tien Ho and their band of collaborators. It is almost literally a mashup: a meal that is kind of Korean, kind of Chinese, kind of Italian. If you don't like spicy food, use miso instead of the gochujang and don't use Sichuan peppercorns, which add a numbing, tingly pop to the fire. (If you like really spicy food, add dried chiles or hot pepper flakes to the recipe at the point you add the gochujang.) And if you want to make it even more luxe than it is already, follow the lead of Chang's crew and stir 6 ounces of silken tofu into the sauce at the end.
Provided by Sam Sifton
Categories main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a wok set over medium-high heat. When it shimmers, add the onions and the pinch of salt. Cook, stirring occasionally, until the onions have released their moisture and are starting to brown, approximately 10 minutes. Then turn the heat down to low, and continue to cook, stirring every few minutes, until they have turned golden brown and sweet, an additional 20 minutes or so.
- Tip the onions into a bowl, and return the wok to high heat over the stove. Add remaining tablespoon of oil, then the pork, and cook, breaking the meat up with a spoon, until it is just cooked, but not yet browning, approximately 10 minutes. Add the cooked meat to the reserved onions.
- If using the rice cakes, put a large pot of salted water over high heat, and bring to a boil.
- Return wok to stove over medium heat and cook the garlic and ginger in fat remaining from pork (add an extra splash of neutral oil if necessary). When the garlic and ginger soften, add gochujang, soy sauce, brown sugar and, if using, the Sichuan peppercorns. Add 1/2 cup to 1 cup of water, enough to loosen the gochujang and make a sauce, then return pork and onions to the wok and stir to combine. Adjust seasonings.
- Bring sauce to a simmer, and add the chopped greens, then stir to combine and cook until they have started to soften, approximately 5 minutes.
- If using rice cakes, place them in the boiling water for 3 to 5 minutes to soften, then drain and add to the sauce. (If not, serve the ragù with steamed rice, rice noodles or pasta.) Garnish with the sliced scallions.
Nutrition Facts : @context http, Calories 754, UnsaturatedFat 16 grams, Carbohydrate 107 grams, Fat 25 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 7 grams, Sodium 484 milligrams, Sugar 5 grams, TransFat 0 grams
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Yeasmin Akter
[email protected]I'm not a huge fan of tofu, but this dish was surprisingly delicious. The sauce was rich and flavorful, and the tofu was cooked perfectly.
MD Soun
[email protected]This recipe was a bit too time-consuming for me, but the end result was worth it. The mapo tofu was incredibly flavorful and complex.
ii_Sale7
[email protected]I love this recipe! It's so easy to make and it always turns out delicious.
Kim Shifa
[email protected]This dish was a bit too spicy for my taste, but the flavor was amazing. I'll definitely be making it again, but with less chili oil.
Ddembe Joseph
[email protected]I'm always looking for new and exciting recipes to try, and this one definitely didn't disappoint! The mapo tofu was incredibly flavorful and satisfying.
ABIOLA IFABUMUYI
[email protected]I was disappointed with this recipe. The sauce was too watery and the tofu was bland.
David Omar
[email protected]This recipe is a keeper! I've already made it twice and it's been a hit both times.
Irfan Blackberry
[email protected]I thought the dish was a bit bland. I think I'll add more spices next time.
Clifford Baah
[email protected]This was my first time cooking with doubanjiang and I'm so glad I tried it! The sauce was delicious and I can't wait to experiment with other recipes using this ingredient.
Peter Molnar
[email protected]I followed the recipe exactly and the dish turned out great! I highly recommend this recipe to anyone who loves Chinese food.
Miss Mosavi
[email protected]This is one of my favorite recipes. I love the combination of flavors and textures.
Anesu Charli
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. It's the perfect balance of spicy and savory.
debbie bernardo
[email protected]The sauce was a bit too spicy for me, but my husband loved it. I'll try using less chili oil next time.
Darren Fido
[email protected]I made this for dinner last night and it was a hit! My husband and kids loved it.
Temam Usman
[email protected]This was my first time making mapo tofu and it was surprisingly easy! The instructions were clear and the dish turned out delicious.
Caro Ando
[email protected]This is an amazing recipe! I also added some minced garlic and ginger to the sauce and it turned out perfect. My family loved this mapo tofu, and I'm sure I'll be making it again soon.