Spicy Mapo Tofu

Spicy Mapo Tofu

Spicy Mapo Tofu, this is my spicy beef version of mapo tofu. Instead of ground pork I used ground beef for this recipe. The last time I made mapo tofu it was not spicy hot that was of course for some reasons. The authentic mapo tofu dish has a bright orange red color provably from the use of a lot of chili paste, but no matter how much chili paste I put I could not make it near to the nuclear red color of mapo tufo that are usually featured in most food magazine, adding more chili of course the dish will become extremely spicy hot. To make my spicy mapo tofu I have to do some tweaking to my first recipe, I used annatto powder to achieve the orange red color. Instead of the Sichuan peppers I used dried red hot chillies. For presentations I did not cube the tofu of the first serving, just boiled/blanched the whole block of tofu the served by pouring over the ground meat on the block of tofu. For this recipe use a tofu with medium firmness. Here is the recipe.

Ingredients:

2 blocks silken tofu, medium firmness, blanched, cut into 1/2” cubes
1/2 kilo ground beef
2 tbsp. tausi, fermented black beans, drained rinsed
2 tbsp. tausi, fermented black beans, drained, rinsed, mashed
5-6 pcs. dried red chillies
2 tbsp. chili paste
1 small bundle spring onion, chopped
1 small bundle, Chinese parsley, chopped
1/2 head garlic, finely chopped
1 small size onion, chopped
2 tbsp. soy sauce
2 tbsp. cornstarch
1 tsp. sugar
1 tsp. annatto powder
salt and pepper
cooking oil

Spicy Mapo Tofu - Cubed

Cooking procedure:

In a wok sauté garlic and onion, add in mashed fermented black beans, dried chili, chili paste and quickly stir cook. Add ground beef and stir cook for 3 to 5 minutes or until it start to render oil. Now add in, annatto powder diluted in 1/4 cup of water, soy sauce, sugar and kinchay, stir cook for another 2 to 3 minutes. Add 1 to 2 cups of water and bring to a boil. Simmer for 8 to 10 minutes or until most of the liquid has evaporated. Season with salt and pepper to taste. Carefully add in the tofu and fermented black beans, stir gently to avoid the tofu from breaking up. Cook for another 1 to 2 minutes allowing the tofu to absorb the flavors of the sauce. Thicken sauce with cornstarch diluted in 1/2 cup of water cook for another minute or until the sauce has thickened. Garnished with spring onion.


See other related tofu recipe;
Tofu with Black Fungus and Bamboo Shoot
Mapo Tofu
Asparagus with Tofu
Tokwa at Baboy
Tokwa at Isda
Fish & Tofu with Tausi
Guinisang Togue with Tokwa
Sitaw at Tokwa
Pinoy Style Pad Thai

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