Best 2 Bean Curd Szechuan Style Recipes

Have you ever craved a flavorful and authentic Szechuan-style bean curd dish? Look no further! Our article will guide you through the journey of creating the perfect Szechuan-style bean curd dish that will tantalize your taste buds. With easily accessible ingredients and step-by-step instructions, we'll help you create a Szechuan-style bean curd that is sure to become a hit at your next gathering. So, let's dive in and explore the exciting flavors of Szechuan cuisine!

Let's cook with our recipes!

BEAN CURD SZECHUAN-STYLE (MA PO DOFU)

Bean Curd Szechuan-Style (Ma Po Dofu) image

Literally translates as" "pock-marked old lady tofu." For more background see Daydream's recipe (which is very different from this one) "recipe #78452" A simpler version from some of the others I have seen on this site. This version is adapted from a Chinese cookbook that my Mandarin tutee gave me as a college graduation gift--"Chinese Cooking" from JG press. It is very helpful to have all of your ingredients prepared and ready to go before you start the wok because it goes very fast from that point on! Where it calls for 'hot bean sauce' I use tobanjan/lajiaojiang (chili bean paste), 'Lan Chi' (lanji in pinyin) brand, but the recipe says you can also substitute two dried red chiles. You can experiment with different tofu to see what keeps its shape the best; I have personally found that the semi-firm, locally made fresh tofu that I can get at the Uwajimaya here holds up well. This recipe reminds me of the tofu that I used to order at one of my favorite restaurants in Shanghai.

Provided by Cinizini

Categories Soy/Tofu

Time 27m

Yield 2-3 serving(s)

Number Of Ingredients 15

Ingredients

1/2-3/4 lb bean curd
1/4 lb boneless lean pork (finely chopped or ground)
1 teaspoon soy sauce
1 teaspoon dry sherry
1 teaspoon sweet bean paste or 1 teaspoon hoisin sauce
3 tablespoons vegetable oil or 3 tablespoons salad oil
1 teaspoon gingerroot, minced
2 teaspoons szechuan hot bean sauce (tobanjan or lajiaojiang)
2 teaspoons garlic, minced (about 2-3 cloves)
3/4 cup water
2 tablespoons soy sauce
2 green onions, whole, thinly sliced
2 tablespoons cornstarch
2 tablespoons water
1/2 teaspoon szechuan peppercorns, roasted and crumbled (huajiao) (optional)

Steps:

Cut bean curd into .5-inch cubes, place in a colander and leave to drain for 15 minutes.
Meanwhile, in a small bowl blend the marinade: 1 tsp of soy sauce, sherry, and sweet bean or hoisin sauce; add pork and stir to coat.
Stir in 1 tsp of the oil and marinate for 15 minutes.
Heat a wok or wide frying pan over high heat.
When pan is hot, add remaining veg oil.
When oil begins to heat (i.e. passes the "water droplet test" where a sprinkling of water thrown into the oil starts to crackle--careful here) add ginger and garlic.
Stir once, then add pork and stir-fry until meat isn't pink any more, about 2 minutes.
Stir in hot bean sauce (lajiaojiang or tobanjan).
Add drained beancurd, the water and the 2 Tbsp soy sauce.
Simmer for 3 minutes, then add green onion.
Re-mix cornstarch and water with a fork, add to pan and cook, stirring, until sauce bubbles and thickens (this happens very quickly).
Sprinkle with crushed szechuan peppercorns just before serving.
Serve over large mounds of hot white rice.
I have served this along with some stir-fried Chinese broccoli (gai lan) seasoned with a little oyster sauce, or some baby bok choy stir fried with a little sesame oil.
For a vegetarian version, this recipe also works if you omit the meat.
You could also try using some kind of veggie sausage, like Morningstar crumbles, in place of the pork.

BEAN CURD SZECHUAN STYLE

BEAN CURD SZECHUAN STYLE image

Number Of Ingredients 11

Ingredients

4 tablespoons oil
1 slice fresh ginger -- chopped fine
1/2 scallion -- chopped fine
4 ounces pork -- minced
2 tablespoons soy sauce -- dark
1 tablespoon sherry
4 pieces tofu (from block 1/2″ thick) -- cubed
1 teaspoon chili paste with garlic
1/8 teaspoon sugar (or equilvalent sweetener)
1 1/2 teaspoons cornstarch
1 clove garlic -- chopped fine

Steps:

1. Heat 2 T. of oil in wok. Stir-fry ginger and scallions 30 seconds. Put in port. Stir-fry 1 minute. Add 1 T. soy sauce and sherry. Cook 1 minute. Remove mixture to plate. 2. Heat 2 T oil in wok. Put in tofu. Add 1 T soy sauce, stock, chili past and sugar/sweetener. 3. Put pork mixture on top of todu. Cook over high heat 2 minutes. Add dissolved cornstarch to thicken (optional). Add garlic. Stir gently into sauce.

Tips:

Use firm or extra-firm tofu. This will help the tofu hold its shape when cooking.
Press the tofu before cooking. This will help remove excess water and make the tofu more flavorful.
Cut the tofu into small pieces or cubes. This will help the tofu cook evenly.
Use a variety of vegetables. This will add flavor and color to the dish.
Use a flavorful sauce. This is what will give the dish its main flavor.
Serve the dish over rice. This will help soak up the delicious sauce.

Conclusion:

Szechuan tofu is a delicious and easy-to-make dish that is perfect for a weeknight meal. The tofu is cooked in a flavorful sauce that is made with soy sauce, vinegar, and chili peppers. The dish is typically served over rice, but it can also be served with noodles or vegetables. Szechuan tofu is a great way to enjoy tofu, and it is sure to be a hit with your family and friends.