chinese ma po tofu recipe

8/10/2019 Chinese Ma Po Tofu Recipe

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Ingredients:

beef, 100 g

soft tofu (bean curd cake), 250 g

Preparation:Clean the beef and

the bean curd with water. Then

cut the beef into mince and cut

the tofu into 1-inch cubes and put

them onto a separate plate.

Seasonings:

salt

white sugar

broad bean paste

cooking wine

starch (corn or potato starch)

soy sauce

prickly ash seeds powderchopped green onion

chopped garlic

Note: the amount of the

seasonings listed above can be

appropriately measured according

to one's personal taste.

Meanwhile, please get ready the

wet starch for the thickening later.

Home/ Tours/ Food/ Cooking Class/ Vegetable Dishes/ Ma Po Tofu

Chinese name: (m p du fu)

Style: Sichuan(Szechuan) Cuisine

Characteristics: it is a dish mixed with yellowish-white tofu

and reddish brown chili sauce. People often use seven words

to describe this dish which are numbing, spicy, hot, fresh,

tender, delicious and crispy.

The most well-known dish among the spicy and hot dishes of

Sichuan Cuisine, ma po tofu is made of soft tofu, ground

beef, chopped chili, prickly ash powder and broad bean

paste. It is rich in vegetable protein, calcium, phosphorous,iron, vitamins and carbohydrates, featuring an outstanding

effect in strengthening the middle burner and replenishing qi

(essential energy), removing the poisonous quality of any

substance, nourishing the marrow as well as replenishing the essence.

Methods:

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Ma Po Tofu
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Step 1: Fill half wok water, turn on the heat and pour in the tofu cubes when the water is boiling. Boil the

bean curd for 1 minute and then pick them out of the wok, and remove excess water through a colander.

Step 2: Pour away the water in the wok, and place the wok over high heat until hot. Add some cooking

oil, swirling to coat sides. Add in the chopped ginger to be stir-fried by high heat for about 10 seconds, add

in the broad bean paste and stir-fry them together until smelling fragrant, about 20 seconds.

Step 3: Pour in the ground beef and stir-fried it for about 1 minute on high heat, add in the cooing wine

and the soy sauce and stir-fry them together for a furthur 1 minute until the ground beef is 90% percent

cooked.


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ep : our n e o u cu es, a n e sa an w e sugar an s r- r e em or a ou mnu es on

high heat until all are covered with the seasoning sauce.

Step 5: Add in the previously prepared wet starch flour and stir well for 20 seconds until you feel it is a

little bit sticky. This process is mainly to thicken the flavored sauce to stay with the bean curd and the beef.

Step 6: Now, turn off the heat, add in the chopped green onion and the prickly ash powder. Stir them

with cooking ladle until they are mixed with the other ingredients in the wok. Then ladle it out of the wok

and put it into a f ine porcelain plate.


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It is done and indeed is an irresistible temptation.

Tips: You can also try Home-style Tofuor Celery and Dry Bean Curd.

Historyof Ma Po Tofu

Do you know how ma po tofu got its name? During the reign of Emperor Guangxu (1871-1908) of the Qing

Dynasty(1644 -1911), a woman named Wen Qiaoqiao pitted from pock-marks in Chengdu Citywas married

to an owner of an oil refinery. Unluckily, after 10 years of marriage her husband died in an accident whilecarrying oil. After her husband's death, Qiaoqiao and her sister in-law were left poorly off. Her husband's

former laborers and her neighbors often took rice and vegetables to assist them. There happened to be a

tofu shop and a beef shop on either side of their residence. One day, Qiaoqiao put the ground beef and the

tofu together to be stewed into a dish and found it tasted delicious. Then, she asked the neighbors to taste it

and almost all of them felt it nice to eat. Thus, she and her sister in-law changed their house into a small

restaurant, front part of which was the restaurant and the back part the living quarter. They mainly served

the patrons with the stewed tofu with ground beef and built up a good business due to the tastiness of their

signature dish and its affordable price. Later, Qiaoqiao hadn't remarried and lived on her small restaurant all

the time. After she died, people named the dish as ma po tofu (pock-marked grandmother) to remember her

and the name has been used ever since.

Our Guests Attending Cooking Class

Our Guests Dining in a Local Family

On Jun.22, 2012, a tour group with 16 guests from

USA and Australia, including Mr. Bruce, Ms. Ruth,

Mr. Jules, and Ms. Carol had a family visit in Xian

arranged by TravelChinaGuide. This was also the

fourth time Mr. Bruce traveled with us. They

enjoyed their time there and also the food offered

by the hostess. Ms. Carol was so exciting to cook

Chinese dish Ma Po Tofu for the first time.

See Mr. Bruce's feedback& Video

On Sep. 23, 2011, Mr. Iain & Ms. Elizabeth from USA had an unusual A la carte meal in a local Xian

family under the elaborate management by our company. All the dishes they ate were cooked by the

skillful hostess, except two of them - Mapo Tofu and Braised Pomfret were even made by Ms.

Elizabeth herself under the detailed instructions of the patient hostess.
http://www.travelchinaguide.com/tour/food/chinese-cooking/braised-pomfret.htmhttp://video.travelchinaguide.com/001107.htmhttp://www.travelchinaguide.com/feedback/2010/aug/1121.htmhttp://www.travelchinaguide.com/cityguides/chengdu.htmhttp://www.travelchinaguide.com/intro/history/qing.htmhttp://www.travelchinaguide.com/tour/food/chinese-cooking/celery-dry-bean-curd.htmhttp://www.travelchinaguide.com/tour/food/chinese-cooking/home-style-tofu.htm


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Braised Baby

Cabbage in Broth

Dried Shrimps

and Winter Melon

Home-style

Tofu

Celery and Dry

Bean Curd

Stir-fried Bean Sprouts

with Dried Tofu

More popular vegetable dishes in China:

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Mr. Iain & Ms. Elizabeth with the Hostess

See details at Mr. Iain's feedback

Mrs. Eichhorn Cooking Mapo Tofu

On May 1, 2010, Mr. & Mrs. Eichhorn from

Germany experienced a special family tour of

Travelchinaguide. In addition to visit the Chinese

apartment and communicate with the host, Mrs.

Eichhorn also had a rare chance to learn to cook

Mapo Tofu on site from the hostess. The couple

commented it the most valuable experience oftheir China trip.

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http://www.travelchinaguide.com/feedback/2011/oct/1317.htm#1316http://www.travelchinaguide.com/privacy.htmhttp://www.travelchinaguide.com/terms_use.htmhttp://www.travelchinaguide.com/contact_us.htmhttp://www.travelchinaguide.com/aboutus.htmhttp://www.travelchinaguide.com/tour/food/chinese-cooking/dried-tofu.htmhttp://www.travelchinaguide.com/tour/food/chinese-cooking/celery-dry-bean-curd.htmhttp://www.travelchinaguide.com/tour/food/chinese-cooking/home-style-tofu.htmhttp://www.travelchinaguide.com/tour/food/chinese-cooking/dried-shrimps-winter-melon.htmhttp://www.travelchinaguide.com/tour/food/chinese-cooking/baby-cabbage-broth.htm


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chinese ma po tofu recipe

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