Vegetarian Mapo Beancurd

Vegetarian Mapo Beancurd
Oct 24, 2007 01:15
SUNNYDREAM Points: Join Date: Jun 11, 2007 Status: offline	Do you like Tofu? Can you cook it? Mapo Tofu is one of my favorite dishes. Do you know the cooking recipe? Here are some tips: Ingredients: 300g extra soft beancurd A: A few abalone mushrooms 1 bamboo shoot ½ cup fried gluten balls 2 tbsp (tablespoon) green beans 1 tbsp hot chili paste B: 1 tsp soy sauce ½ tsp soy sauce 1 tsp MSG (optional) 1 cup water C: ½ tbsp cornstarch 1 tbsp water 1 tbsp sesame oil Directions: Remove the sell of the bamboo shoot and boil in water until tender (20 minutes). Chop into small pieces. Soak the gluten balls in water until soft. Chop the abalone mushrooms and the gluten balls. Blanch the beans in boiling water for 20 seconds; remove and rinse. Cut the beancurd into 1.5cm cubes. Heat the wok and add 2 tbsp oil; stir-fry 'A' with the chili paste; add 'B' and continue frying over low heat for 2 minutes. Add 1 cup water and the beancurd, cook for 2 minutes. Add 'C', the sesame oil and the beans, and stir until mixed. Remove and serve. Note: The chili paste must be fried together with the ingredients of 'A' in order to let its flavor fully develop.

Oct 24, 2007 01:15

SUNNYDREAM
Points:
Join Date: Jun 11, 2007
Status: offline

Do you like Tofu? Can you cook it? Mapo Tofu is one of my favorite dishes. Do you know the cooking recipe? Here are some tips:

Ingredients:

300g extra soft beancurd
A:

A few abalone mushrooms
1 bamboo shoot
½ cup fried gluten balls
2 tbsp (tablespoon) green beans
1 tbsp hot chili paste
B:

1 tsp soy sauce
½ tsp soy sauce
1 tsp MSG (optional)
1 cup water
C:

½ tbsp cornstarch
1 tbsp water
1 tbsp sesame oil
Directions:

Remove the sell of the bamboo shoot and boil in water until tender (20 minutes). Chop into small pieces. Soak the gluten balls in water until soft.
Chop the abalone mushrooms and the gluten balls. Blanch the beans in boiling water for 20 seconds; remove and rinse. Cut the beancurd into 1.5cm cubes.
Heat the wok and add 2 tbsp oil; stir-fry 'A' with the chili paste; add 'B' and continue frying over low heat for 2 minutes.
Add 1 cup water and the beancurd, cook for 2 minutes. Add 'C', the sesame oil and the beans, and stir until mixed. Remove and serve.
Note:

The chili paste must be fried together with the ingredients of 'A' in order to let its flavor fully develop.

Oct 24, 2007 21:42	#1
JIMMYB Points: Join Date: Feb 7, 2007 Status: Offline	I like 家常豆腐 (Jia 1 Chang 2 Dou 4 Fu) be cause Ma Po Toufu is a little bit hot and spicy.

Oct 24, 2007 21:58	#2
LEONARDO Points: Join Date: May 21, 2007 Status: Offline	Wow, I can smell the tasty Mapo Tofu. Thanks, Sunny. I will try to adopt your cooking recipe to cook. Hopefully, I can cook a delicious course that is as tasty as you described.

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