Paneer has long been a major source of vegetarian protein for Indians. However, there is another plant-based protein source that looks a lot like Paneer and Indians are only now waking up to it – Tofu. Tofu has been a popular ingredient in the Chinese, Japanese, and Korean cuisines for centuries. So, if you’re looking to experiment with tofu recipes, recipes from these cuisines are the best place to start. And this Chef’s Corner by unstumbled gives you exactly that!
Chef’s Corner is a special series brought to you by unstumbled that features recipes by some of the most popular chefs. The recipes featured here occupy a special place in the hearts of chefs who created them, so you, too, can make them at home. In this article, Chef Raymond Wong, head chef at Hakkasan Mumbai, shares his special Szechuan Mabo Tofu Recipe.
About Chef Raymond Wong, Head Chef At Hakkasan Mumbai
Chef Raymond Wong, winner of the 2010 World Chef Competition, has more than three decades of experience in Cantonese and other Asian cuisines across ten countries. His culinary journeys have taken him across some of the most critically acclaimed kitchens in countries like Australia, Vietnam, Mauritius, and more! His unique spin on Sichuan and Cantonese cuisines masterfully blends heritage flavors with marked creativity. Along with being the Head Chef at Hakkasan, he also spearheads the kitchen at Yauatcha.
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The dish you’re about to learn about is an important component of the menu at Hakkasan. Not only does it offer the perfect balance of simplicity and boldness, but it also gives guests a rounded dining experience.
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Szechuan Mabo Tofu Recipe
Szechuan Mabo Tofu is a spicy and aromatic yet simple dish with only a few ingredients. The method of preparation is also quite simple, as the tofu is gently simmered in spicy, aromatic sauces like the Toban sauce, along with veggies and mushrooms. The resulting rich, umami flavors linger in your mouth long after the dish is gone.
Ingredients:
170 gms Silken tofu
20 gms Dry shiitake mushrooms
10 gms Red onions
10 gms Szechuan veg
20 gms Toban sauce
20 gms Veg oyster sauce
10 gms Seasoning powder
10 gms Dark soy
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Method Of Preparation
Step 1: Chop tofu into cubes and blanch it. Set it aside.
Step 2: Then blanch the Szechuan veg and shiitake mushrooms.
Step 3: Now toss the shiitake mushrooms, Szechuan veg and red onions in oil. Add veg oyster sauce and toban sauce to it.
Step 4: Add some water and add the blanched tofu to the wok.
Step 5: Cook this for a bit, add seasonings, including soy sauce and let it thicken and serve hot.
Your deliciously numbing and aromatic Szechuan Mabo Tofu is ready to enjoy!
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Summing Up
Not only is Tofu an excellent alternative to paneer, should you have any aversion to dairy or are lactose intolerant, but it is also extremely healthy. Mabo Tofu, also known as Mapo Doufu, in particular, is known for its soft and supple texture. It is an excellent addition to stews, soups, and hot pots as its sponge-like texture absorbs the flavors of any dish it is a part of. Can you imagine how flavorful this Szechuan Mabo Tofu will be? So, put on your chef’s hat, march into the kitchen, and try your hand at this simple but unique dish. You are sure to be blown away by the vibrant flavors of the dish.
