Tasty Lunchbox Meal: Mapo Tofu with Corn Fried Rice Recipe | Tofu Rice Bowl Recipes | Chinese Sides

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Learn how to make Mapo Tofu with Corn Fried Rice at home with our Chef Ruchi Bharani

Mapo Tofu with Corn Fried Rice Ingredients:
1 tbsp Oil
1 tsp Garlic (chopped)
1 Green Capsicum (diced)
½ Red Capsicum (diced)
½ Carrot (diced)
½ cup Corn (boiled)
1 tsp Soy Sauce
2 pinches Black Pepper Powder
½ cup Rice (boiled)
Salt to taste
Spring Onions & Leaves (chopped)
Water
Salt
350 gms Silken Tofu
1½ tbsp Oil
1 tbsp Ginger (chopped)
1 tbsp Garlic (chopped)
1 tbsp Celery(chopped)
2 Bird’s Eye Chillies(pounded)
Bok Choy(chopped)
1 tbsp Soy Sauce
1 tbsp Black Bean Sauce
1 tsp Rice Wine Vinegar
1 tbsp Chilli Sauce
1 tbsp Schezwan Sauce
1 cup Water
1 tbsp Corn Flour
1 cup Water
Salt
Spring Onions & Leaves(chopped)

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Host: Ruchi Bharani
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About Mapo Tofu
Mapo tofu (Chinese: 麻婆豆腐; pinyin: mápó dòufu) is a popular Chinese dish from Sichuan province.It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban (fermented broad bean and chili paste), and douchi (fermented black beans). Variations exist with other ingredients such as water chestnuts, onions, other vegetables. Mapo tofu can also be found in restaurants in other Chinese provinces, as well as in Japan and Korea where the flavor is adapted to local tastes.

The most important and necessary ingredients in the dish that give it the distinctive flavour are chili broad bean paste (salty bean paste) from Sichuan's Pixian county (郫县豆瓣酱), fermented black beans, chili oil, chili flakes of the heaven-facing pepper (朝天辣椒), Sichuan peppercorns, garlic, ginger, green onions, and rice wine.[citation needed] Supplementary ingredients include water or stock, sugar (depending on the saltiness of the bean paste brand used), and starch (if it is desired to thicken the sauce).

About Fried Rice
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui Dynasty in China and as such all fried rice dishes can trace their origins to Chinese fried rice.

Many varieties of fried rice have their own specific list of ingredients. In Greater China, common varieties include Yangzhou fried rice and Hokkien fried rice. Japanese chāhan is considered a Japanese Chinese dish, having derived from Chinese fried rice dishes. In Southeast Asia, similarly constructed Indonesian, Malaysian, and Singaporean nasi goreng and Thai khao phat are popular dishes. In the West, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. Fried rice is also seen on the menus of American restaurants offering cuisines with no native tradition of the dish. Fried rice is a common street food in Asia. In some Asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. In Indonesian cities it is common to find fried rice street hawkers moving through the streets with their food cart and stationing it in busy streets or residential areas. Many Southeast Asian street food stands offer fried rice with a selection of optional garnishes and side dishes. . .
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