Ma La Dou Fu

Ma La Dou Fu Recipe - Spicy Vegetarian Dish from Hong Kong

Region / culture: Hong Kong | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4 |

Vegetarian diet

Introduction

Ma La Dou Fu, also known as Spicy and Numbing Tofu, is a popular Sichuan dish that combines the numbing sensation of Sichuan peppercorns with the heat of chili peppers. This dish is a favorite among those who enjoy bold and spicy flavors.

History

Ma La Dou Fu originated in the Sichuan province of China, known for its bold and spicy cuisine. The dish is a combination of soft bean curd, mushrooms, and a flavorful sauce that is both spicy and numbing. It has become a staple in Sichuan cuisine and is enjoyed by many around the world.

Ingredients

3 pieces of soft bean curd
150 g of canned button mushrooms
0.67 tbsp of broad bean paste
2 tbsp of mashed garlic
2 tbsp of chopped spring onion

Sauce 1

2 tbsp of dark soy sauce
0.5 tbsp of light soy sauce
0.5 tbsp of salt
0.5 tbsp of sugar
0.5 tbsp of red pepper oil (optional)
some pepper
1 cup of water

Sauce 2

1 tbsp of corn flour
2 tbsp of water
1 tbsp of white vinegar
0.5 tbsp of sugar

How to prepare

Soak the bean curd in hot boiling water for 2 minutes, then drain and let it cool.
Chill the bean curd in the freezer for at least 12 hours, then defrost it with clear water.
Clean and wipe dry the bean curd, which should be dry and show some holes. Cut it into dices.
Wash the button mushrooms, wipe them dry, and cut each one into halves.
Heat a wok with 2 tbsp of oil, then stir fry the button mushrooms.
Add mashed ginger and spring onion, and continue stirring and frying until well mixed.
Add broad bean paste and sauce (1), and continue stirring and frying.
Once the sauce is boiling, add the bean curd dices and stir fry until the sauce is almost dry.
Add sauce (2) and stir fry quickly until well mixed. Dish up and serve.

Variations

Add vegetables such as bell peppers, broccoli, or carrots for added texture and flavor.
Use tofu puffs instead of soft bean curd for a different texture.

Cooking Tips & Tricks

Make sure to chill the bean curd in the freezer for at least 12 hours before cooking to achieve the desired texture.

- Stir fry the mushrooms until they are slightly browned for added flavor.

- Adjust the amount of chili peppers and Sichuan peppercorns to suit your spice tolerance.

Serving Suggestions

Serve Ma La Dou Fu with steamed rice or noodles for a complete meal.

Cooking Techniques

Stir frying is the main cooking technique used in this recipe.

Ingredient Substitutions

Substitute button mushrooms with shiitake mushrooms for a different flavor profile.

- Use tamari or coconut aminos instead of soy sauce for a gluten-free version.

Make Ahead Tips

You can prepare the sauce and chop the vegetables ahead of time to save time on the day of cooking.

Presentation Ideas

Garnish Ma La Dou Fu with chopped spring onions or cilantro for a pop of color.

Pairing Recommendations

Pair Ma La Dou Fu with a side of stir-fried vegetables or a light cucumber salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave until heated through.

Nutrition Information

Calories per serving

200 per serving

Carbohydrates

15g per serving

Fats

8g per serving

Proteins

10g per serving

Vitamins and minerals

Ma La Dou Fu is a good source of calcium, iron, and vitamin C.

Alergens

Contains soy and gluten

Summary

Ma La Dou Fu is a nutritious dish that is high in protein and low in calories. It is a good source of vitamins and minerals.

Summary

Ma La Dou Fu is a flavorful and spicy dish that is perfect for those who enjoy bold flavors. With the right balance of heat and numbing sensation, this dish is sure to impress your taste buds.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of awe. Ma La Dou Fu, a spicy and numbing tofu dish that originated from Sichuan, China. It was a dish I had never heard of before, but the moment I laid eyes on the ingredients and instructions, I knew I had to learn how to make it.

I first came across the recipe for Ma La Dou Fu when I was visiting my friend Liang's house. Liang was a wonderful cook, and she always had the most delicious dishes prepared for us whenever we came over. On this particular day, she was bustling around her kitchen, chopping vegetables and preparing a sauce that filled the air with a tantalizing aroma.

Curious, I asked Liang what she was making, and she smiled mischievously before pulling out a tattered recipe card from her apron pocket. It was the recipe for Ma La Dou Fu, a dish that she had learned from her grandmother who hailed from Sichuan province.

As Liang explained the intricacies of the dish to me, I was captivated. The combination of spicy chili peppers and numbing Sichuan peppercorns, the tender cubes of tofu soaking up all the flavors, it sounded like a culinary masterpiece. I knew right then and there that I had to learn how to make it myself.

Liang graciously offered to teach me the recipe, and we spent the afternoon in her kitchen, chopping, stirring, and tasting our way to the perfect Ma La Dou Fu. As the dish simmered on the stove, filling the kitchen with its intoxicating aroma, I felt a sense of accomplishment wash over me. I had unlocked the secrets of this tantalizing dish, and I couldn't wait to share it with my own friends and family.

From that day on, Ma La Dou Fu became a staple in my kitchen. I made it for every special occasion, every gathering, and every time I wanted to impress my guests with my newfound culinary skills. And with each batch I made, I added my own little twist, a pinch of this, a dash of that, until I had truly made the recipe my own.

But the true magic of Ma La Dou Fu didn't lie in the ingredients or the cooking process. It lay in the memories I had created while learning how to make it. The laughter shared with Liang in her kitchen, the look of delight on my family's faces as they took their first bite, the warm feeling of satisfaction that came from mastering a new recipe.

Over the years, I have shared the recipe for Ma La Dou Fu with countless friends and family members, passing on the tradition of this beloved dish to the next generation. And with each new person I teach, I am reminded of the joy and wonder I felt the first time I saw that recipe card in Liang's hands.

So now, whenever I make Ma La Dou Fu, I am filled not just with a sense of awe, but with a deep sense of gratitude for the experiences and memories that this dish has brought into my life. And as I sit down to enjoy a steaming bowl of spicy, numbing tofu, I am reminded once again of the power of food to connect us, to bring us together, and to create lasting memories that will be cherished for years to come.