Top Rated Mapo Tofu Recipes

Ma-Po Tofu with Tomatoes Recipe
Ma-po tofu, the classic Sichuan dish of simmered tofu and ground pork, is intensely flavorful and very quick to make. Serve it over brown rice or toss it with brown rice noodles or whole wheat spaghetti. Just remember that the dish takes only 20 minutes to prepare and cook, so start your rice or noodles first thing.
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www.recipesource.com
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shygirl
We grew up eating this in Chinese restaurant. It's quite expensive so i researched and came up with this recipe. Really good! I have been making it for 7 years now.
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anon-r1rnyeh5min4@base.google.com (ifood.tv)
Description This flavourful and easy quick stir fry of minced pork and tofu recipe is an Asian fusion of Chinese and Korean ingredients. It has a unique undertone given by the Szechwan Peppercorn - in this case in it's oil form. Ingredients 1 tbls ...
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Chilicat
This is a healthy, nutritious dish that's quick to make. The Chinese version of comfort food! From Aloha World Ono Recipes.
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iwuv2eatfud
This dish puts a spicy twist in your everyday life. It gives you spiciness in one whole treat.
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Chinese Mapo Tofu recipe. Ready In: 40 min. Makes 4 servings 86 per serving Ingredients: black bean sauce, chili and garlic paste, ground pork, tofu, scallions, spring or green onions, salt
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aksamyoo
Dish of tofu and ground pork from China; also enjoyed in Japan. Original recipe from "Cookingwithdog". Thank you. You should be able to find everything in an asian grocery (Japanese, Korean, Chinese, Vietnamese)
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anon-nt9m0bju1nk1@base.google.com (Recipe Binder)
Schezchuan style tofu with ground pork
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Nado2003
From About.com: Chinese Food A famous Szechuan recipe - the name Ma Po Tofu is roughly translated as "pockmarked grandmother beancurd," named for the old woman who supposedly invented the dish.
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Recipes Network
Chinese Mapo Tofu
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Nick Kindelsperger
Mapo Tofu kind of perfectly sums up what I love about Sichuan cuisine. It's feisty and slightly out of control, and yet it still feels homey and relaxed. Sure, the chili bean paste adds a wallop of heat, and the Sichuan peppercorns numb the inside of your mouth, but it's not overly greasy or heavy. It's meaty, but as much of the umami punch comes form the fermented black beans as the ground pork. This recipe comes from Fuchsia Dunlop's Land of Plenty, and she really hit the necessary balance here. Much of that help has to go to the tofu, which are the shock absorbers for this dish. They remain white and silky at the end, and help cool the fire of the sauce. The whole dish comes out surprisingly quickly, and without the usual theatrics of stir-frying. The heat is high only for the first step, then it's turned down to medium. If you're looking for a good look into this style of cooking, this might be a great first step.
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