Make Mapo Tofu with or without Pork
Thursday, June 14th, 2007 by The Cooking Guy Subscribe To Our Feed
Mapo tofu is a spicy tofu dish from Szechuan, China. Translated loosely, the name of the dish means “Lady with the Pock face tofu.”
Mapo tofu Origins
Story has it that a lady with a peculiarly pock marked face lived outside of a small town in China and offered her dish to travelers. It became renowned and a dish unto its own. Mapo tofu traditionally consists of tofu, pork or other meats in a spicy hot bean sauce. Other ingredients can be added to the Mapo tofu dish as well including mushrooms, onions, rice, and tomatoes among other things. Vegetarians can adapt the dish to suit their needs as well using only the tofu.
One Spicy Fellow
What gives Mapo tofu its kick is the spicy hot Szechuan peppers. Many cooks in various restaurants particularly in the West dilute the heat of the peppers to suit the palate of their more sensitive customers. Nonetheless, Mapo tofu can be served in a variety of ways that are unique and quite delicious.
A Delicious Recipe
One tasty recipe for Mapo tofu is quite simple. Brown some ground pork in sesame oil and set it aside. Drain a pack of firm tofu; when the water is removed, chop the block of bean curd into small chunks and place in a bowl. Now brown chopped garlic, minced onions and some mushrooms in the sesame oil. Add to this delicious smelling concoction some black bean paste and chili sauce.
Mapo tofu is known for being spicy so decide how much heat you can handle. It is good to add some type of stock at this time such as a vegetable or chicken broth. Let this mixture come to boil and simmer for about 10 minutes then add the cooked pork. Pork is the traditional meat for Mapo tofu in China but you can substitute another type of animal protein if you wish. This dish can be made vegetarian by leaving out the meat and only using vegetable stock.
Allow the ingredients to heat and blend in this tasty Mapo tofu mixture. Next, add the chopped tofu and make sure it is fully coated in the savory recipe. Cook for about eight minutes more. This mouth-watering mix can be eaten as is or over noodles or rice. Further chili seasoning can be added at the table for those who desire more intense spiciness.
Mapo tofu will definitely clear your sinuses. Whatever the truth of the legend of Mapo tofu’s creation, it is still a fiery addition to your dining enjoyment.
An Easier Alternative
If you decide the above suggestion is too troublesome for you, then get Lee Kum Kee - Mapo tofu Sauce. You would be able to whip up one Mapo tofu in no time.
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June 17th, 2007 at 7:57 am
[…] Ma Po Dou Fu is a classic Sichuan cusine. Translated loosely, the name of the dish means “Lady with the Pock face tofu.” This recipe uses beef/pork, if you are interested to make Ma Po Dou Fu (without Beef/Pork), check out this post. […]