Japanese-style Mapo Tofu is a milder variation of the original Sichuan dish, made with tofu, ground meat, and a savory ...

J. Kenji López-Alt has written a new cookbook with handy tips, fascinating asides and some 200 dishes all related to the wok. One recipe in “The Wok” is for a version of mapo tofu that is similar to ...

Like most stir-fries, mapo tofu is a quick-cooking dish, easily suitable for a 5:30 Challenge, except for its relatively long ingredient list. In addition to those aforementioned ingredients, it ...

One recipe in “The Wok” is for a version of mapo tofu that is similar to what he ate growing up. Instead of plain ground beef his mom would use the dish as an opportunity to use up leftover ...

Put the tofu cubes in a bowl of lightly salted hot water for 1 minute. Then drain out the water, leaving the tofu in the bowl. Heat the canola oil in a wok over high heat until smoking.

Cut tofu lengthwise in half, then cut crosswise into 3 pieces. Place tofu in second heatproof bowl; sprinkle with 1 tablespoon salt. Pour remaining boiling water over tofu; let stand 10 minutes.

Loosen up the cornstarch slurry (which will have settled) and add a 1/3 of it to the wok, pouring into the liquid (not on top of the tofu), and stir. Add the avocado and cook for 2 minutes, then ...

The origin of mapo tofu is now the stuff of legend, like Paul Bunyan or Gungnir. Sometime during the latter half of the 19th century, Yu explained, laborers used to transport cooking oil in large ...

Discover the Story Behind Mapo Tofu by Marc Matsumoto on Oct 12, 2011 Uncover the origin of this popular and spicy Chinese dish. Have your ingredients ready before you begin - stir fry cooks fast.

Gently add the tofu cubes, being careful to not move them around too much so they don’t break up. Cook for 2 to 3 minutes so the tofu cooks and absorbs the sauce.