Mapo Doufu

(Chinese style Tofu and minced meat)

Usually Tofu dishes tend to be simple, but this is an exception. The taste and texture of Toufu can be improved by adding meat. Another dish, Mapo Doufu can be made easily. This dish has only good points.
Photos: Nov 23 1996 , Made on: Dec 08 1996 , Translated: 15 Jul 1998
Reference books:
  1. Kenichi Chin, "KYOU NO RYOURI" September issue in 1994 pp. 20-21 published by Nihon Housou Shuppan Kyoukai.
  2. Kenmin Chin, Kenichi Chin, "Chugoku no katei ryouri nyumon" p.56 Kurashino sekkei No.167(1989), published by Chuuou Kouron Sha.
  3. Tomitoku Syu, "SYU TOMITOKU NO OBOETE TOKUSURU KAN TON OKAZU" NHK KYONO RYORI SIRI-ZU pp. 48-49 (1994) NIHON HOUSOU SYUPPAN KYOUKAI
  4. MINEKO ASADA, " DONBURI HAYKUCHIN" MY LIFE SIRI-ZU TOKUSYU-BAN p.46 (1991) GURAFU SHA
A Momen Doufu (a package of Doufu(Tofu) with a hard consistency ) including TEN NEN NIGARI (The natural residue, magnesium chloride, coagulant of Tofu) is often used for Hiya yakko(cold Tofu) and Yu Doufu (hot Tofu). Sometimes, I completely forget about its existence after I put it into the fridge, and it surprises me the following day. In that situation, I cook the tofu in Mapo Doufu. It seems kind of bothersome to prepare. But actually it is very easy to cook, if you have enough seasonings. Most Chinese dishes have strong seasoning, so you better prepare high quality seasonings.

IngredientsOur familyKenichi ChinTomitoku SyuAsada
Momen DofuI packI pack1 pack
(kinugosi)		1/3 pack
Minced pork400 g300 g150 g50 g
Garlic(minced)1-2 pieces1 teaspoon1 piece1 teaspoon
Ginger(minced)1 piece-1 piece1 piece
Japanese green
onion(minced)		1/2-1 piece2 tablespoons1/3 piece1 teaspoon
Red bell pepper--1/4 piece-
Asatsuki leak---1 teaspoon
Douchi1.5 teaspoons2 teaspoons--
Tou ban jyan1-1.5 tablespoons2 tablespoons1-2 teaspoons1-2 teaspoons
Tei men jyan2 teaspoons1 tablespoon--
Oyster sauce--1 tablespoon-
Hai sen jyan--1 tablespoon-
Soy sauce1 tablespoon1 tablespoon2 tablespoons1 tablespoon
Red Miso---2/3 teaspoon
Sugar--1 tablespoon
Chicken stock1 cup180 cc-1/2 cup
Hot water--3/4 cup-
Sake1-2 tablespoons1 tablespoon1 tablespoon2/3 teaspoon
Oil1-2 tablespoons1-2 tablespoons1-2 tablespoons-
Sesame oil1 tablespoon
(for finish)		-1 tablespoon
Mizudoki katakuriko*1-2 tablespoons2 tablespoons1-2 tablespoons1 teaspoon
* (Potato starch and water 1:1 dissollved in the water.)

Important points for Mapo Doufu are

  1. Dou chi jyan
      Add salt to steamed black beans, and then let them sit for awhile.
  2. Tou ban jyan
      Add chili pepper, wheat flour, salt into Broad beans then let the dough sit for a while.
  3. Tien men jyan
      Chinese sweet Miso made from wheat flour.
I think these ingredients are necessary to cook a delicious meal. In the reference book(2), it's explained that Kenmin Chin spread Mapo Doufu when he first visited to Japan in 1952. It would seem that exact name was Chin Mapo Doufu. But in the reference (2), Dou chi jyan is not included.

Another chef, Syu, uses oyster sauce and Hai sen jyan for enriching the taste. And the last chef, Asada, uses red miso. I guess that Asada might use red Miso instead of Dou chi jyan and Tien men jyan for Japanese families which don't have special ingredients. But red Miso is not comparable to Dou chi jyan and Tien men jyan. In my experience, Dou chi jyan gives a special taste. Dou chi jyan comes in grains.

The knack of making delicious Mapo Doufu is "to chop Dou chi grains into fine pieces". And these special seasonings have a good aroma and a spicy taste after stirring them well.

To cook
Cooking
time
(min.)		PicturesComments
40
-
60
Prepare ingredients
When you think of cooking, this dish, you have to drain the tofu well. You can just put the tofu on a tilted cutting board about 20-30 minutes. This is the best way. I use these ingredients of the pictures. Add Chicken soup stock in cups of water and then heat it with a microwave. Then chop the Douchi jyan into very small pieces.
5
-
10
Stir
 
Fry the minced garlic and ginger over low heat. Then add the pork over a high flame until the pork changes colour and is cooked. Add the Douchi jyan, Tou ban jyan and Tie men jyan into the pan and keep stirring. This part is very important.

Attention: The reference books 1-3) suggest stirring the pork and then adding garlic and ginger. But I am used to cooking another way.

5
-
10
Boil
After cooking these ingredients, add chicken soup and let the sauce boil. Dice the tofu and add it next. And then add Sake and soy sauce to your taste. Reduce the heat and simmer for a few minutes over a low heat and then add chopped Japanese green onions.
a few
min.
Finish
 
Add Mizudoki katakuriko in the pan over medium heat then mix lightly. Turn up the heat, to a high temperature to sear the ingredients and capture the flavour. Finally add sesame oil to make this dish look even more appetizing.

Contents copyright 1996-1998 Mitsuo Sugawara
Translator: PB