My Mapo Dofu 麻婆豆腐


Ah, another one of my favorite Chinese comfort foods! Full disclosure though - this is MY version of Mapo Dofu. Sorry, it's not mouth-numbing spicy (although I do include the optional ingredients in the recipe in case that's your preference); and I've cut back on the pools of oil. I also like to throw in some kale or beet greens. So yeah, not your classic Mapo Dofu, but still delicious and satisfying!

Notes:
  • You can use either soft or silken tofu. The silken tofu tends to break up a bit so you can cut them into larger cubes. To keep the cubes more intact, you can also try gently pushing the tofu away from you rather than lifting and stirring.
  • I use ground turkey, but you could substitute ground pork or beef.

My Mapo Dofu
Serves 6-8

You have to serve this with steamed rice! So start it now and it'll be ready when you finish the Mapo Dofu. Now, onto the main dish!

In a small bowl, combine and set aside:
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon Sichuan peppercorns, ground

In a second small bowl, combine and set aside:
2 teaspoons grated fresh ginger
3 tablespoons fermented black beans, chopped
2 pickled red chilies, chopped (optional)
1 heaping tablespoon bean paste (if you want it spicy, use hot bean paste)
4 tablespoons light soy sauce

Heat a glug of vegetable oil in a wok over high heat. Stir-fry the following, until meat is just losing its pink color :
10 oz ground turkey
1 bunch greens (kale, beet, spinach, chard), destemmed (except spinach) and chopped
7 green onions, finely chopped (handful reserved for garnish)

Add and stir fry for another minute:
6 cloves garlic, minced



Add the bean paste mixture to the wok and stir-fry for about 1 1/2 minutes. Then add the sugar/salt/pepper, along with:
2 cups water

Bring to a boil, then slide into wok:
2 - 16oz boxes of soft or silken bean curd (tofu), drained and cut into 1" cubes or larger for silken

Reduce heat and simmer gently for about 5 minutes. Carefully stir in and simmer gently until thickened:
3 tablespoons cornstarch, mixed with a little cold water to make a slurry

Sprinkle on top:
Reserved chopped green onions

Serve with the steamed rice.






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Comments

I'm so excited to try this - I've been on a quest for the perfect mapo dofu recipe! Thanks, Pearl!
I can report that this was an overwhelming success! I'd never thought of using turkey instead of pork, but it worked great, and I love the addition of greens. Thanks again!
Pearl Chow said…
Hi Ashley,
So glad you enjoyed it! I've had a lot of success subbing ground turkey for ground pork in various dishes. Good thing too, since Tristan doesn't eat red meat!
Happy cooking and eating!

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