Mapo tofu

And my search for healthy, tasty food that leans toward a less meat diet continues. It seems I have gone from mugging innocent cultures, to abusing public reference material…

Searching Wikipedia for other references, I came upon an entry for Mapo Tofu. This is my first try at recreating that dish..

I’ve applied a few tricks learned in confinement, primarily, pressing tofu.

Pressing Tofu

  • Slice the tofu into 1/3’s on the thin side
  • Wrap the tofu in three layers of paper towel
  • Place the wrapped tofu on a plate
  • Add a plate on top, and add a weight on the top plate
  • I use a 1/2 gallon olive oil jug for this
  • Leave for 30 minutes
  • Remove tofu from paper
  • Rewrap and repress for 30 minutes

Another trick I’ve picked up is tossing the tofu in cornstarch, and frying at a medium temp to get a crisp and colored skin. Then tossing with a sauce in the pan to make sure the sauce is absorbed while the tofu cools.

Spicy Tofu

Crispy, creamy, spicy, tasty.
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Course Main Course, Side Dish
Cuisine Chinese
Servings 4
Calories 246 kcal

Ingredients
  

Main

  • 1 lb tofu extra firm, pressed, and cubed to 1/2"
  • 2 tbsp Corn Starch
  • 8 oz Mixed Mushrooms or Button washed, sliced
  • 1 head Broccoli trimmed to florets
  • 1 ea Sweet onion peeled, minced
  • 1 tbsp neutral oil

Sauce

  • 1 tbsp Sambal oelek
  • 1/4 cup Soy Sauce
  • 2 tbsp Mirin
  • 1 tbsp Minced Garlic
  • 1 tsp Brown Sugar

Instructions
 

Sauce

  • Combine all in a small dish, set aside

Main

  • Toss pressed, cubed, tofu with cornstarch
  • Place a large skillet / wok over medium high heat and add oil,
  • when oil spiders add tofu and fry for ~5 minutes, we want some color and a crisp side
  • Toss tofu to flip sides and fry for an additional 5 minutes, repeat once more
  • Add 2 tbsp of sauce and toss once more, cook to thicken, ~ 2 minutes
  • Remove tofu to plate
  • Add onions and mushrooms, saute until onions are translucent and mushrooms have color
  • Remove to plate
  • Add broccoli to pan, add 2 tbsp of water, and cover for 3 minutes
  • Remove cover and toss to remove and liquid, looking for a tender crisp veg
  • add the mushrooms, onions, and tofu back along with sauce
  • Toss to coat and warm through

Notes

One can either serve over / with rice, or add hot cooked noodles and toss
 

Nutrition

Calories: 246kcalCarbohydrates: 28gProtein: 18gFat: 9gSaturated Fat: 1gSodium: 937mgPotassium: 713mgFiber: 6gSugar: 8gVitamin A: 947IUVitamin C: 137mgCalcium: 223mgIron: 3mg
Keyword Fried, Spicy, Tofu
Tried this recipe?Let us know how it was!

  Filed under: Asian, Cultural-Misappropriation, Fried, Sauce, Vegan, Vegetarian

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