TOKYO | WASHOKU @ LIVING renewal in progress !!!

Steamed Mabo Tofu|麻婆豆腐蒸し

Last updated:

Steamed Mabo Tofu also known as the “Szechuan style spicy tofu”, a very common Chinese Szechuan dish. Like many other, culinary chefs claim their recipes to be of the best Mabo Tofu dish and each restaurant, each household have their own valued recipe of pride and joy.

I’ve used many Mabo Tofu (chef) recipe but this one is far beyond the most simple, undemanding recipe which one will most likely enjoy the outcome. I’m not going oversell this recipe but if you like ‘steam cooking’ you will certainly enjoy the pure and simple outcome. View the video to see how easy it is!

My other genuine Mabo Tofu recipe(赤坂飯店レシピ) |  Akasaka Shisen Hanten

麻婆豆腐は家庭でも作れる中華料理ですがお店で食べる味をどう出すか?は料理好きには永遠のテーマの一つともいえるかもしれません。今までは 赤坂四川飯店 のレシピにたどりつき、毎回それを改良しながら作っていましたが今回はジーテンの吉田勝彦チェフが出している「蒸す」って、という本の蒸す麻婆豆腐を作ってみました。

感想の一言は、、、「簡単」で「美味しい」です。

麻婆豆腐好き、、、騙されたと思って試してみてください。

Steamed Mabo Tofu|麻婆豆腐蒸し(Szechuan style spicy tofu)

Course: MainCuisine: ChineseDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

24

minutes

Ingredients

Directions

  • Heat the oil in a frying pan and stir-fried the black beans. As the aroma comes out from the black beans, add the bean chili paste and then the minced meat. When the meat color start to change, add sake and soy sauce. This is the mapo tofu sauce.
    鍋にサラダ油を熱して豆豉を炒め、香りがでてきたら豆板醤を加えて炒め、さらにひき肉も炒める。肉の色が変わってきたら、酒と醤油を加える。これで麻婆豆腐のもとの出来上がり。
  • Cut the tofu into 1cm squares and combine with the mapo tofu sauce. Be careful not to crush the tofu.
    豆腐は1cm角に切り、麻婆豆腐のもとと合わせる。豆腐を潰さなように注意が必要。
  • Spread it on a serving plate, sprinkle with leek and powdered sansho and steam on high heat for about 8-12 minutes. (Heating time may differ as per steamer.)
    盛り付け皿に広げ、ネギと粉山椒をふって蒸し器に入れて強火で8〜12分蒸す。(蒸し器によって違ってきますので全体が熱く蒸しあがっていれば出来上がり)

Recipe Video

More Recipes
Rhubarb Almond Crumble Cake
%d bloggers like this: