[ARCHIVED THREAD] - Chinese Chili **Dinner Pics** (Page 1 of 2)
Posted: 1/19/2013 5:09:00 PM EDT
To bean or not to bean? When it comes to chili it doesn't have beans (if it does it's not chili but equally as yummy) 
Today I share with you something I enjoy making, I consider it Chinese chili, it is Mapo Szechuan Tofu It's a simple fairly cheap meal to make, one even someone with little cooking exp. can hammer out. Recipe I use is as follows. It can be adjusted accordingly (doubled / tripled) with no change to taste. I add extra chili sauce and garlic to mine, feel free to play with it I've yet to make a bad batch no matter what I've added to it. Also feel free to add veggies. I prefer Peas and Carrots. 2-3 (person) servings: 1/2 lb ground meat (beef or pork is best, but any will do) 1 TBL minced garlic and 1 TBL minced ginger brown in pan with garlic and ginger (drain grease after if so inclined) In seperate large bowl mix 1-2 TBL Miso Paste 2-4 TBL Mirin Sweet Cooking Wine 1-2 TBL Oyster Sauce (Or Hoisin Sauce) I use Hoisin 4-6 TBL Chili Sauce 1-2 Tsp Sesame Oil 2-3 Tsp Corn Starch 1/2-1 Cup Water 
Mix together with wire wisk and set aside. 1-2 Packages of store bought medium to firm tofu cubed Mix in pot with browned meat and liquid let simmer on low heat for 12-18 mins stirring occasionally until reduced 
Serve with or over rice add green onion if you are so inclined. 
Also, pics of the missus and dag (dag just got fixed at the vet  )
Grade if you like, try it and enjoy! |
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I've never had Mapo Tofu with beans. Bean CURD (tofu), yes. But beans? Wtf?? There are no beans in it, I posted this in response to all the people arguing over chili having or not having beans. Just an alternative. Read the recipe I added...... Gotcha. Damn I miss that dish. If I ever go back to CA, it would be for Mapo tofu and a Tommy burger............ |
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I (a native Yankee), side with the Texans on the chili/beans issue. However, since you appropriately labeled your concoction as "Chinese Chili", I find it acceptable. I'm only offended when someone offers me a bowl of "chili", and then serves me bean soup with ground beef, overwhelmed by the flavor of tomato paste, and completely devoid of peppers. Personally, I wouldn't have used tofu in place of (more)meat, but whatever floats your boat. eta: By the way, that plate/bowl looks dirty as fuck. |
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I don't like tofu so I either use Ground pork or crispy fried chunks of chicken or fish. But how do you make mapo dofu without the most important ingredient http://us.cdn3.123rf.com/168nwm/profotokris/profotokris1210/profotokris121000015/15716253-sichuan-pepper-spice-background-closeup.jpg ? Don't know what that is. But then again I'm a white guy cooking Asian food, it's not an exact science for me 
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I (a native Yankee), side with the Texans on the chili/beans issue. However, since you appropriately labeled your concoction as "Chinese Chili", I find it acceptable. I'm only offended when someone offers me a bowl of "chili", and then serves me bean soup with ground beef, overwhelmed by the flavor of tomato paste, and completely devoid of peppers. Personally, I wouldn't have used tofu in place of (more)meat, but whatever floats your boat. eta: By the way, that plate/bowl looks dirty as fuck. It's stained that way from the dishwasher, for whatever reason I can't scrub it off. 
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Szechuan peppercorns, make sure you get a separate peppermill for them. Put the stuff in right before you serve it. I was gonna say the same... I use a mortar and pestle for those guys. For extra heat mix with some "regular" chilling flakes ( the kind you get with pizza), because the Sichuan gives more of a weird tingle than a burn. Also, try replacing the sriracha with Chinese chili-bean paste-- it will give a deeper fermented flavor, as opposed to the vinegary-ness of the sriracha. |
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My brother and I used to make Chinexican or Mexanese food. Basically hot as fuck Chinese dishes wrapped in hommade tortillas (neighbor made them) with sour cream, cheese and a metric ton of pickled jalepenos. Good stuff Maynard! I have tried to eat tofu several times and I just can't get past the texture and cardboard flavor. My chili soup starts off with a pork shoulder roast and enough hot chilies to make the kitchen walls paint melt. |
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Szechuan peppercorns, make sure you get a separate peppermill for them. Put the stuff in right before you serve it. I was gonna say the same... I use a mortar and pestle for those guys. For extra heat mix with some "regular" chilling flakes ( the kind you get with pizza), because the Sichuan gives more of a weird tingle than a burn. Also, try replacing the sriracha with Chinese chili-bean paste-- it will give a deeper fermented flavor, as opposed to the vinegary-ness of the sriracha. Will do! |
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I've eaten mapo tofu in Sichuan; it looks nothing like that. You don't even have Sichuan pepper in it. . . I cooked with what I had on hand, the recipe I got online was very similar to what I posted. I play with it to make it better, it may not be what you had in China but for a White guy from Colorado it works pretty well and tastes pretty good all the same
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Szechuan peppercorns, make sure you get a separate peppermill for them. Put the stuff in right before you serve it. I was gonna say the same... I use a mortar and pestle for those guys. For extra heat mix with some "regular" chilling flakes ( the kind you get with pizza), because the Sichuan gives more of a weird tingle than a burn. Also, try replacing the sriracha with Chinese chili-bean paste-- it will give a deeper fermented flavor, as opposed to the vinegary-ness of the sriracha. The first time I was introduced to the Sichuan peppers I was encouraged to pop one in my mouth to try one out. They do have a tingle/numbing sensation. |
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Ok, here's the deal. And this is something that goes beyond the Beans/Spicy Tomato Soup argument. Anything that only simmers for 12-18 minutes cannot possibly be Chili. The recipe I posted is for a small portion, you can let it sit for as long as you like you're really only reducing it and letting the tofu absorb the chili flavor. When I cook larger batches I'll let it sit for up to 90 mins depending on how much I feel like stirring it to keep it from burning. It's not chili, but it's about the closest thing you'll find in Chinese food form. 
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looks interesting you almost lost me @ tofu however you won me back w/ sriracha 
what did the missus say about it? btw, pretty wife & dag If you cook tofy correctly it can taste pretty good. I typically add extra chili and even tabasco to it to make it as spicy as I can. Ty on the missus and dag She doesn't like anything spicy so I tend to eat all of that myself or make her a bland portion. Otherwise she likes it.
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