Mapo Tofu (麻婆豆腐) er en anden klassisk ret fra Sichuan-provinsen, der er lige så gammel som Qing-dynastiet. Du kan finde denne populære ret på kinesiske restauranter over hele verden. I løbet af århundrederne har kokkene udviklet mange variationer, men essensen af Mapo Tofu har ikke ændret sig.
When properly made, the spicy sensation dances across the tongue and lips in a fulfilling way that calls for another mouthful, and another!
Tofu
Tofu is made of bean curd and it comes in many textures. For Mapo Tofu, it is best to use a Firm Tofu, which is same as in my recipe for Easy Fried Tofu with Green Onions. You can use Silken Tofu of course, but my preference is for a spongy Firm Tofu.
Meat
Traditionally, Chinese chefs use ground beef in this dish. Today there is more experimentation and it is increasingly common to use ground pork and even chicken. In this recipe, I prefer ground pork. If you are a vegetarian, you can substitute Mushrooms and Green Onions.
The Key Spicy Sauce
The key spicy sauce to make the authentic Mapo Tofu is called Chili Bean Sauce (Doubanjiang 豆瓣酱), as shown in the ingredient picture below. This Chili Bean Sauce is a must-have for making Mapo Tofu. Without it, too much authenticity is lost and, in my opinion, the dish cannot reach the taste required for the name Mapo Tofu!
Her er Ingredienserne:
Her er Opskriften:
Djævelens Mapo Tofu, en smag af Sichuan 麻婆豆腐
Ingredienserne
- 400 g / 14 oz Firm Tofu
- 1/2 tsk Salt
- 120 g / 4 oz Pork, ground
- 1 Green part of the Green Onion
- 2 Spsk. Chili Bean Sauce
- 3 Dried Long Red Peppers, cut in small pieces
- 1 tsk Sichuan peberkorn
- 200 ml Vand
- 1 tsk Chili-olie
Krydderier
- En knivspids salt
- 1/2 tsk Kyllingebouillon
- 1 tsk Sukker
- 1/2 tsk Mørk sojasovs
Stivelsesvand
- 1/2 Spsk. Majsstivelse
- 1/3 kop / 80 ml vand
Instructions
- Skær tofu i små tern, og læg dem i en skål. Tilsæt salt og varmt vand (90 C). Læg tofuen i blød i 5 minutter, og lad den dryppe af.
- Chop the pork in smaller pieces and use a food processor to help grind the meat (If you buy the ground pork from the supermarket, skip this step.)
- In a frying pan, heat up the oil on medium-high heat. Add the Dried Red Peppers and Sichuan Peppercorns and fry for about 1 minute. Then use a mortar and pestle to grind the peppers. Set aside.
- In a wok, add 1 tbsp of Vegetable Oil on medium-high heat. Then add the Ground Pork and cook for about 2 minutes until the color changes to a light brown.
- Tilsæt chilibønnesaucen, og rør rundt med svinekødet i ca. 30 sekunder, til det er godt dækket.
- Tilsæt vand, og skru ned for varmen til medium-lav. Tilsæt alle krydderier: Salt, kyllingebouillon, sukker og mørk sojasauce. Rør godt rundt.
- Tilsæt tofu, og bland det godt med saucen. Kog tofu'en i ca. 5 minutter ved medium-lav varme.
- I løbet af de 5 minutters kogetid tilsættes 3 spsk stivelsesvand, en skefuld ad gangen hvert 30. sekund.
- Before serving, add the Chili Oil, ground Peppers, and green parts of the Onions for garnish.
Video
Notes
- In traditional Chinese cooking, without a food processor, we normally use two big knifes to chop the meat into ground meat- which sometimes I will do to get in touch with my ancestors and current family members too!
- For a more spicy taste, add one or two tsp of Chili Flakes.
Mapo Tofu (麻婆豆腐) is enhanced by steamed rice. If you are sharing with others, use a spoon to put a cube or two of Tofu on your plate. Be sure to get some sauce too so that the rice absorbs the flavors, all soft and tender. Because Mapo Tofu numbs your mouth and gums, the rice takes away some of heat.
The tastes and textures complement each other superbly. The smells and tasty joys of Sichuan food street cultures arrive at your dining table with each mouthful of this devilish creation!
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I always love a classic Sichuan Mapo Tofu dish! It looks truly authentic to me. Thank you for sharing this great recipe Haini.
Hi Amy, it’s nice to see you here. This Devil’s Mapo Tofu is a popular and classic Sichuan dish. You should definitely give it a try! It’s easy to make at home. I hope you enjoy making it!
Like!! Thank you for publishing this awesome article.