Mabo Tofu Recipe – Japanese Cooking 101 (2024)

FAQs

What is the difference between Mabo and Mapo? ›

Mabo Dofu (マーボー豆腐) is the Japanese pronunciation of Mapo Tofu. It is much less spicy than the Chinese original and has a sweeter and more mellow flavor due to the use of Japanese ingredients like miso and mirin.

Mapo tofu is a spicy dish from the Chinese province of Sichuan, consisting of fresh silk tofu and minced meat in sauce of fermented beans, chilli oil and Sichuan peppercorns. A well-made mapo tofu will tingle your tongue and can be eaten with steamed rice.

Make the Sauce: Combine chicken broth, soy sauce, chili garlic sauce, black bean garlic sauce, cornstarch, and Sichuan peppercorns in a bowl; whisk to combine and set aside. Make the Ma Po Tofu: Heat a wok over high heat until hot. Add oil, swirling to coat sides.

Tips. This dish is traditionally served with plain rice. You can even pour Mabo Tofu over the rice to make a rice bowl dish. (It's called Mabo Don.)

It's a great representation of málà, or hot and numbing flavor. Chef Zhang says the secret is all about layering flavors. He starts by infusing his cooking oil with Sichuan peppercorns and finishes the dish by sprinkling more of the toasted and ground peppercorns on top. The result is intense, soul-satisfying fare.

The story of Eddie Mabo banishes any doubt that one person can bring about monumental change. Eddie Koiki Mabo's name is synonymous with the 'Mabo Case' - a legal landmark which recognised the land rights of Aboriginal and Torres Strait Islander peoples.

Mapo tofu tastes like the ultimate blend of umami sweet heat. It might sound impossible because umami creates a rich, savory flavor, but the zing is real. The umami flavors of the scallions and garlic are amplified into a sweet heat from the chili peppers and garlic. Umami is a savory quality of your food.

Firm and extra-firm tofu have the best results with marinating, since they can be relied on to keep their shape. Press and drain the tofu, then soak in any marinade for at least 30 minutes before cooking.

Soaking tofu in salted water is an alternative to pressing or freezing, and it takes just 15 minutes. It draws out excess water from the tofu for a crispier crust. Plus, it has the added benefit of seasoning the tofu by osmosis as the salty solution displaces the unseasoned water content inside.

Vegetarian Mapo Tofu. This meat-free version of a popular Sichuan dish boasts tender tofu draped in a savory, mouth-numbing sauce. The characteristic tongue-tingling comes from Sichuan peppercorns.

Do you need cornstarch for mapo tofu? ›

Recipes I have found for mapo tofu generally call for corn starch which serves as a thickener for the liquid, but has a bit of carbs in it.

Doubanjiang Substitute: If you really can't find doubanjiang, you can use gochujang (Korean chili paste; spicy) or doenjang (Korean soybean paste; non-spicy). However, the ingredients are slightly different and have different flavor profiles.

Mapo tofu is sometimes translated as “pockmarked old woman's bean curd.” (In Chinese, “ma” refers to pockmarks, and “po” can refer to an older woman.)

Add red peppers, black beans and bean paste and cook, stirring until fragrant, about 1 minute. Add garlic and ginger and let sizzle, then add mushrooms, soy sauce, sesame oil and Sichuan pepper.

Ground beef is traditional, but many cooks choose pork; you can also try lamb, turkey thigh or a plant-based meat alternatives. Add chile flakes for extra fire, and balance mapo's intensity with rice and steamed or stir-fried broccoli.

Etymology and history. "Ma" stands for mázi, 麻子, which means pockmarks. "Po" is the first syllable of pópo, 婆婆, which means an old woman or grandma. Hence, mápó is an old woman whose face is pockmarked. It is thus sometimes translated as "pockmarked grandma's beancurd".

The Mabo decision was named after Eddie 'Koiki' Mabo, the man who challenged the Australian legal system and fought for recognition of the rights of Aboriginal and Torres Strait Islander peoples as the traditional owners of their land. 2.

Mapo tofu is sometimes translated as “pockmarked old woman's bean curd.” (In Chinese, “ma” refers to pockmarks, and “po” can refer to an older woman.) The name is an inelegant nod to the smallpox-scarred skin of Mrs.

Mabo was born Edward Koiki Sambo on 29 June 1936 in the village of Las located on the island of Mer in the Torres Strait. His parents were Robert Zesou Sambo and Poipe Mabo, but Eddie was adopted by his uncle Benny Mabo when his mother died shortly after he was born.