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Korean Style Mapo Tofu by Liza francis
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Korean Style Mapo Tofu |
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Food & Beverages
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What makes mapo tofu so popular is its versatility. It is both healthy and tasty, it can be prepared as a starter or a main course, mapo tofu could make both a vegetarian preparation and a non vegetarian preparation. 'Mapa Dubu' is a mapo tofu recipe that is extremely popular in Korea. It is served with rice as a main-course, and could be prepared in both vegetarian and non-vegetarian ways. This recipe here is its non-vegetarian version. Here is the list of ingredients required to cook this mapo tofu recipe; Ingredients: Mapo tofu (Organic Tofu 400 grams)
Chicken Breast (230 grams)
Green onions
Green chili pepper
Red chili pepper
Dried red chili peppers
Ground black pepper
Carrot
Onion
Walnuts
Garlic
Ginger
Vegetable oil
Sesame oil
Oyster sauce
Potato starch powder
Preparation: Preparation of this mapo tofu recipe will serve 3 to 4 people. First of all, rinse the organic tofu (400 grams) with cold water and then dry it with a kitchen towel. Now cut the tofu into ½ inch cubes and keep aside for later use.. Now clean the chicken breast (230 grams), remove the skin and extra fat and cut into ½ inch cubes. Take one medium sized carrot and cut it into ½ inch cubes as well. Take a large onion and cut to get almost 1½ cups’ of onion chunks. Take 7 to 8 stalks of green onion and cut into pieces that are ¼ inch long. 1 green chili pepper, chopped. 1 red chili pepper, chopped. 4 to 5 cloves of garlic, minced. 1 tea spoonful of ginger, minced. Mix 1 table spoon of potato starch powder with 1 table spoon of water so the starch is dissolved. Direction: The total cooking time for this mapo tofu recipe is 50 minutes. Take a wok and heat it up before adding 2 tablespoons of vegetable oil. Now add the minced garlic and ginger. Also add 4 to 5 small dried chili peppers. Fry on medium high flame for 10-15 seconds. After that add the chicken cubes and stir fry for a few minutes. When the chicken starts to look a little soft add the chopped carrot and onion, ½ cup walnuts, ¼ cup oyster sauce, 1 teaspoonful of ground black pepper and 1 cup of water. After adding water in to the wok let it cook for 10 to 12 minutes on a medium low flame so that the chicken is cooked thoroughly. After the chicken, carrots and onions are well cooked add the tofu cubes and stir gently. Now add the chopped green onions and green and red chili peppers and let it cook for a few more minutes. Add the dissolved potato starch water in the wok and stir carefully. Finally, add a teaspoon of sesame oil before taking it off the fire. Korean 'Mapa Dubu' is ready to be served hot with rice.
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