Wednesday, October 15, 2008

Classic China Sichuan Dish - Mapo Tofu

Tofu, as a very healthy food originated from ancient China, is so popular today. It's also called bean curd or soy bean curd. It's high in protein, low in calories and saturated fat, contains no sodium or cholesterol, and is one of the world's healthiest foods.

It's a common ingredient in Asian cooking, and because plain tofu has little flavor or smell on its own, it can be paired with many ingredients. There are three general types of tofu, and it's important to choose the right type for your recipe.

Foreigners who have tried chinese food must have eaten the famous dish called Mapo Tofu. It's now a very popular dish in the Western countries now, many people want to learn how to cook it and what kitchenware to use. This dish is usually a little spicy, because from many years, chinese people discoverd that it's this way of cooking that could make the tofu more flavorable and delicious.

One of the cooking directions

Remember to use Chinese cookware set. Heat the oil in a wok over high heat. When the oil is hot, add the Sichuan peppercorns and cook for a few seconds, until some of them pop and crackle. Remove the wok from the heat; use a spoon to remove and discard the peppercorns.

Return the wok to high heat; when the oil is hot, add the beef, breaking it into small pieces and stirring for a minute or two, until it begins to brown. Add the following ingredients in order, stirring for 1 minute between each addition: leek or scallion and ginger, broadbean paste, soy sauce, rice wine, salt, if desired, and sugar. Then add the water, reduce the heat to medium and cook for 4 to 5 minutes; the mixture will bubble at the edges.

Add the tofu and increase the heat to high; cook, stirring, for 2 to 3 minutes. Remove from the heat; serve immediately. When you cut the Tofu, don't put them on the cutting board, you just cut them on your hands.

TOFU - Chinese should be pride of this food they have created

The studies prove Tofu is an incredibly healthful ingredient. Its been around for 1000 years and chinese created this amazing food that is tasty and healthy.

so why are westerners so apprehensive about it? Perhaps it's because we don't understand it. This is a favorite class of mine because it will change the way you feel about Tofu. You will know that Tofu is versatile, simple to make, takes very little time and (much to your surprise) tastes great.

1 comment:

das said...

I have long enjoyed stir-fried tofu creations like ma-po tofu, a classic dish from Sichuan. But I found making them difficult. Tofu is as delicate as cream cheese and no easier to sauté. Unless you pour half an inch or so of oil in the skillet or wok, the tofu sticks and falls apart.