Hi, and today’s recipe is Homemade Vegan Dumplings/ Gyoza it is Chinese new year and with all the heartbreaking news regarding the recent virus., I feel a bit sad writing this. But I already had this recipe and blog post laid out before the outbreak. …
Ma po tofu was apparently named after the woman who created it. However, it typically means Grandma skin, or pockmarked. For similarity of the texture of the tofu and the creator’s skin!
Am not sure how I would feel about that if it happened to me!
Me- “Yay, I created a new dish!”
Everyone else- “Yes! let’s name it after your withered skin!”
Thus ma po tofu was born
Traditionally served with minced pork. By all means add whatever you like. With this in mind be sure to alter the calories if you do.
I have left out the pork, only because am not a huge fan of pork.
I adore bacon!
I was never overly fond of Asian cuisine, as I knew it. They were sickly sweet and oily. I would always pick a different take away for my treat nights.
That soon changed however, when I started cooking my own.
Reading up on authentic Asian food being completely different to what the local take away serves up.
My interest peaked. Maybe, I could learn what Asian cooking really was! So that is what I did
I Now LOVE Asian Cuisine!
I quickly became obsessed, a whole new world of food had opened up to me!
Gyoza, fresh pulled noodles, sticky rice, Tteokbokki (Dukbokki), Bibimbap.
Beautiful cooking broths that make the base for Shabu-Shabu, Sushi (done well) and lets not forget Ramen! Honestly I could list hundreds!
I took everything that I have researched and put it in to practice.
Where it came in handy
I was Vegan for a year, dietary rather than an ethical warrior. I simply cut out meat and dairy. Personally I think it threw me head first into my cooking.
Having to plan and search for ingredients to keep my food exciting was something I both loved…. and loathed (things weren’t as available as they are now). It seemed to take forever!
Over my time being Vegan I fell in love with Tofu. I had REALLY bad experiences with tofu in the past, bland, slimy nothingness really.
Until, I started cooking it. I discovered the gorgeousness that comes with tofu, especially since I am fortunate to have an amazing Asian supermarket near me in Liverpool (Chung Wah for anyone who is local)
I walked in and got lost in the tiny aisles, they were bursting with fresh authentic handmade noodles, bright fresh vegetables and huge packets of the best quality tofu I have ever found!
All for a fraction of the price I normally pay.
No brainer really.
Anyway, here is one of my tofu dishes for all you tofu lovers out there, or maybe just those who want to try tofu at its best.
I hope you enjoy my ma po tofu recipe!
As always my contact form is open for anyone to get in touch, or drop me a message on any of my social medias.
Catch you soon all!
Ma-Po Tofu With Seasoned Sticky Rice
- frying pan
- Tea Strainer or spice bag
- small tub for Marinating
- 400 g Tofu Medium firm works well and holds it's shape
- 250 g Sticky Rice
- 500 ml Water
- 2 tbsp Ma-po sauce I picked mine up from my local Asian Supermarket
- 1 small Onion Finely diced
- 1 tbls Soy Sauce
- Half thumb Ginger Peeled and cut into matchsticks
- 2 cloves Garlic
- 2 tbsp Szechuan Peppercorns
- 2 Spring Onions
- Slice tofu into chunks and pop into container
- Add mapo sauce with a splash of water, gently jiggle container to coat tofu
- Add onion to the pan and soften
- Place all spices into spice bag/tea strainer
- Rinse rice until water is clear
- Add rise to pan along with water and your spice bag
- Cook for 25 mins, until rice is to your liking
- Tip tofu and marinade into a small lightly oiled or non stick pan
- Allow Marinade to reduce and glaze tofu
- sear tofu until golden brown
- Finely chop spring onions and sprinkle