What type of tofu do you recommend? Served with rice. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Traditionally, mapo tofu is very spicy due to the use of Sichuan peppercorns, which give it a numbing, aromatic heat. Divide over rice, noodles, zucchini noodles or just on its own, then garnish and you are good to go! I guess I'm not a fan of the black bean garlic sauce. The sauce is so delicious I'm wondering if you use it in any different recipes. Mapo Tofu (麻婆豆腐) is a fiery Sichuan pork and tofu stir-fry with the hallmark málà balance of tongue tingling and spicy. This is a good recipe - but not vegetarian unless you sub vegetable broth for the chicken broth! I thought this was a great recipe...spicy, delicious, and extremely filling. Add broth mixture; cook 30 seconds or until sauce begins to thicken. Try out this warm, comforting Sichuan Chinese dish that will be sure to be a staple in your dinner routine. We all thought this was excellent. Despite its bright red colour, mapo tofu found in non-Sichuan restaurants is not very spicy, as it has been toned down to suit local tastes, especially in the west. Will definitely make again. Good to hear! ★☆ I've done this before with no problems, but this recipe came out SALTY. MAPO TOFU: SICHUAN COMFORT FOOD. Compare that price to steak or chicken for three people and I’m sure the price would be significantly different. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. But if you still don’t want to go down the tofu route – feel free to sub shrimp (amazingly good!) John.e loves his tofu and veggie platter with noodles from our favourite Chinese restaurant, but I don’t care much for the tofu part. Broiling the tofu on low worked fine for me, but I can see how it would burn on a higher setting. Delicious. Then, I will lay the wrapped tofu on a cutting board and gently press with my hand until I feel the paper towel getting wet. Serve this just as it is, or over rice, or noodles… and remember, do not eat the dried chilis. No need for takeout. Tender, but vibrant and still slightly crisp! Unbalanced flavors and a bit too spicy for an entree dish unless accompanied w/ a cool crisp salad instead of rice. Tasty healthy Szechuan Tofu and Veggies! Way better than restaurant takeout. Great recipe, thank you! And, just for easy reference, here are some of my other tofu recipes for you to enjoy – all using extra firm tofu and my non-so-secret little paper towel pressing method. Added green beans. Heat 1/2 inch of the peanut oil in a large, deep, straight-sided skillet over medium heat until it shimmers. A flavorful vegan stir-fry with crispy tofu, szechuan sauce and loaded up with healthy vegetables! This easy Mapo Tofu recipe 麻婆豆腐 has the bursting and mouth-numbing flavor that you must try. , Your email address will not be published. Add tofu; cook 6 minutes or until golden and crisp, stirring occasionally. Mar 29, 2019 18 Comments ★★★★★ 4.8 from 9 reviews. Add stock mixture to pan; bring to a boil. Healthier than store-bought versions with no preservatives or msg, It is gluten-free adaptable and vegan! So so good! I can purchase one 14 ounce block of tofu, the extra firm type, which is the ONLY type I will buy, for about $2. I screwed up and forgot to drain the tofu. Cooking Light is part of the Allrecipes Food Group. Video included. My favourite way to get something tasty, hearty, and comforting is the classic Chinese Sichuan dish Mapo Tofu. If you can’t find douchi, you can omit it. This version of Szechuan Sauce has Szechuan Peppercorns in it (but if you don’t have them, don’t fret. My tweaks- baked tofu on lined cookie sheet with broccoli and peppers on a separate pan Really disappointed in this recipe. Recipes. 4 servings (serving size: 3/4 cup rice, about 3/4 cup tofu mixture, and 1 tablespoon peanuts). These links are provided to help you find some of the more specialty products we mention in the recipe. (true). Serve over rice; sprinkle with peanuts. Will make again. Toban djan, a fermented chili-bean paste, supplies much of the bold, savory flavor here; it’s sold in jars in Asian markets.
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