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    You are in: Home / Chinese / Mapo Tofu (szechuan Homestyle Tofu) Recipe
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    Mapo Tofu (szechuan Homestyle Tofu)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Nolita_Food's Note:

    I had this recipe from my Chinese professor. It's a very famous Chinese dish, excellent with steam rice. I normally make a little more sauce to pour over rice and steamed bok choy

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    Ingredients:

    Servings:

    Units: US | Metric

    Marinade

    Mixture

    Directions:

    1. 1
      Mix marinade ingredients.
    2. 2
      Marinate pork for about 20 minutes.
    3. 3
      Cut the bean curd into 1/2 inch (1 cm) square cubes, and blanch (drop into boiling water) for 2- 3 minutes.
    4. 4
      Remove from boiling water and drain.
    5. 5
      Chop leeks or green onions into short lengths.
    6. 6
      Heat wok and add oil.
    7. 7
      When oil is ready, add the marinated pork.
    8. 8
      Stir-fry pork until the color darkens.
    9. 9
      Add salt and stir.
    10. 10
      Add the black bean paste.
    11. 11
      Add the chili paste, then the stock, tofu, and leek or green onions.
    12. 12
      Turn down the heat.
    13. 13
      Cook for 3- 4 minutes.
    14. 14
      While cooking, mix cornstarch, water, and soy sauce together.
    15. 15
      Add to wok and stir gently.
    16. 16
      Serve with freshly ground Szechuan pepper.
    17. 17
      Prep time is marinating time.

    Ratings & Reviews:

    • on August 01, 2007

      45

      While not very original, this mapo tofu was easy to make with readily available ingredients. I cooked this in a cast iron pan and everything got very dry quickly, causing it to stick to the pan. I solved the problem by adding more chicken broth the next time. Also, if you like me prefer soft tofu, you can use the firm variety of silken tofu which will hold together and still retain the smooth texture.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 14, 2006

      55

    • on December 17, 2005

      I always use extra firm tofu when making Mapo Tofu, no matter what recipe i use, it keeps its form a little better. This is a great recipe considering most Mapo Tofu recipes take hours to make.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Mapo Tofu (szechuan Homestyle Tofu)

    Serving Size: 1 (304 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 250.5
     
    Calories from Fat 130
    52%
    Total Fat 14.5 g
    22%
    Saturated Fat 4.3 g
    21%
    Cholesterol 27.2 mg
    9%
    Sodium 1625.0 mg
    67%
    Total Carbohydrate 10.5 g
    3%
    Dietary Fiber 2.1 g
    8%
    Sugars 2.5 g
    10%
    Protein 22.0 g
    44%

    The following items or measurements are not included:

    black bean paste

    tapioca starch

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