{"id":197525,"title":"Mapo tofu","modified":"2026-10-31T17:21:02+01:00","plain":"Lahodn\u00fd recept na mapo tofu, kter\u00fd v\u00e1s zaru\u010den\u011b p\u0159enese do dalek\u00fdch kraj\u016f, ani\u017e byste opustili kuchy\u0148\n\n\n\nCo je mapo tofu?\n\n\n\nMapo tofu je slavn\u00fd \u010d\u00ednsk\u00fd pokrm poch\u00e1zej\u00edc\u00ed z provincie S\u2019-\u010dchuan, jej\u00ed\u017e kuchyn\u011b je pova\u017eov\u00e1na za nejp\u00e1liv\u011bj\u0161\u00ed ze v\u0161ech \u010d\u00ednsk\u00fdch kuchyn\u00ed. Se\u010du\u00e1nsk\u00fd pep\u0159, typick\u00e9 ko\u0159en\u00ed t\u00e9to oblasti, dod\u00e1v\u00e1 pokrm\u016fm jedine\u010dn\u00fd \u201eznecitlivuj\u00edc\u00ed\u201c \u00fa\u010dinek, mala. \n\n\n\nZvl\u00e1\u0161tnost se\u010du\u00e1nsk\u00e9ho pep\u0159e nespo\u010d\u00edv\u00e1 jen v jeho v\u016fni a chuti; znecitlivuje tak\u00e9 jazyk, a pom\u00e1h\u00e1 tak l\u00e9pe sn\u00e1\u0161et p\u00e1livost ostatn\u00edch slo\u017eek pokrmu.\n\n\n\nP\u0159esto\u017ee jeho p\u016fvod nen\u00ed zcela jasn\u00fd, mapo tofu d\u00e1vno p\u0159ekro\u010dilo hranice S\u2019-\u010dchuanu a dobylo sv\u011bt. Restaurace i dom\u00e1cnosti si ho upravily na mnoho zp\u016fsob\u016f, \u010dasto zm\u00edrnily jeho p\u00e1livost, p\u0159idaly nejr\u016fzn\u011bj\u0161\u00ed zeleninu a vytvo\u0159ily tak nov\u00e9 verze pokrmu.\n\n\n\nV tomto receptu se zam\u011b\u0159uji na tradi\u010dn\u00ed a autentickou se\u010du\u00e1nskou verzi mapo tofu. \n\n\n\nTento recept vych\u00e1z\u00ed ze skv\u011bl\u00e9ho podrobn\u00e9ho n\u00e1vodu od bloger\u016f \u201eChinese Cooking Demystified\u201c a je naprosto \u00fa\u017easn\u00fd. Pikantn\u00ed, sametov\u00e1 om\u00e1\u010dka obaluje kosti\u010dky tofu, chutn\u00e9 kousky mlet\u00e9ho vep\u0159ov\u00e9ho masa, jarn\u00ed cibulku a kuli\u010dky se\u010du\u00e1nsk\u00e9ho pep\u0159e a vytv\u00e1\u0159\u00ed harmonickou sm\u011bs textur a chut\u00ed.\n\n\n\nNen\u00ed to n\u00e1dhera?\n\n\n\nTipy, aby se v\u00e1m mapo tofu povedlo\n\n\n\nJak\u00fd druh tofu pou\u017e\u00edt?\n\n\n\nP\u0159i p\u0159\u00edprav\u011b mapo tofu je v\u00fdb\u011br spr\u00e1vn\u00e9ho druhu tofu z\u00e1sadn\u00ed. \u010castou chybou je pou\u017eit\u00ed nevhodn\u00e9ho tofu. V \u010c\u00edn\u011b najdete \u201enen doufu\u201c (\u5ae9\u8c46\u8150), kter\u00e9 je t\u0159eba odli\u0161ovat od \u201eneizhi doufu\u201c (\u5185\u916f\u8c46\u8150), hedv\u00e1bn\u00e9ho tofu, kter\u00e9 se snadno rozpad\u00e1 a \u010dasto se pou\u017e\u00edv\u00e1 do dezert\u016f. \n\n\n\nMimo \u010c\u00ednu nejsp\u00ed\u0161 naraz\u00edte na ozna\u010den\u00ed \u201em\u011bkk\u00e9 tofu\u201c, n\u011bkdy tak\u00e9 \u201epevn\u00e9 hedv\u00e1bn\u00e9 tofu\u201c, co\u017e m\u016f\u017ee b\u00fdt matouc\u00ed. Pokud v supermarketu v\u00e1h\u00e1te mezi r\u016fzn\u00fdmi druhy, s\u00e1hn\u011bte po vhodn\u00e9m \u201em\u011bkk\u00e9m tofu\u201c. O n\u011bco pevn\u011bj\u0161\u00ed tofu je rozhodn\u011b lep\u0161\u00ed ne\u017e p\u0159\u00edli\u0161 m\u011bkk\u00e9. V asijsk\u00e9m supermarketu po\u017e\u00e1dejte prodava\u010de o tofu na mapo tofu\n\n\n\nP\u0159ed p\u0159\u00edpravou nakr\u00e1jejte tofu na mal\u00e9 kosti\u010dky a blan\u0161\u00edrujte je v m\u00edrn\u011b vrouc\u00ed osolen\u00e9 vod\u011b. Tento postup m\u00e1 t\u0159i v\u00fdhody: tofu zpevn\u00ed, zbav\u00ed ho travnat\u00e9 p\u0159\u00edchuti a lehce ho ochut\u00ed. Po odstaven\u00ed z ohn\u011b ho nechte ve vod\u011b a\u017e do pou\u017eit\u00ed.\n\n\n\nNa rozd\u00edl od tohoto hork\u00e9ho a p\u00e1liv\u00e9ho se\u010du\u00e1nsk\u00e9ho tofu se hiyayakko pod\u00e1v\u00e1 studen\u00e9 a t\u00e9m\u011b\u0159 bez p\u0159\u00edkras\n\n\n\nPikantn\u00ed bobov\u00e1 pasta\n\n\n\nJe d\u016fle\u017eit\u00e9 v\u011bd\u011bt, \u017ee doubanjiang (se\u010du\u00e1nsk\u00e1 pikantn\u00ed bobov\u00e1 pasta) se u r\u016fzn\u00fdch zna\u010dek li\u0161\u00ed slanost\u00ed, p\u0159i\u010dem\u017e m\u00e9n\u011b kvalitn\u00ed zna\u010dky b\u00fdvaj\u00ed slan\u011bj\u0161\u00ed. Tento rozd\u00edl m\u016f\u017ee ovlivnit chu\u0165 pokrm\u016f, do kter\u00fdch se pasta pou\u017e\u00edv\u00e1, nap\u0159\u00edklad mapo tofu nebo hov\u011bz\u00edho Shuizhu. Ne\u017e za\u010dnete va\u0159it, je z\u00e1sadn\u00ed vybrat doubanjiang typu \u201ePixian\u201c, typick\u00fd pro se\u010du\u00e1nskou kuchyni, a p\u0159edem ho ochutnat. Pokud je p\u0159ibli\u017en\u011b stejn\u011b slan\u00fd jako s\u00f3jov\u00e1 om\u00e1\u010dka, m\u016f\u017eete ho pou\u017e\u00edt v mno\u017estv\u00ed uveden\u00e9m v receptu.\n\n\n\nDal\u0161\u00ed velk\u00e1 se\u010du\u00e1nsk\u00e1 klasika k pod\u00e1v\u00e1n\u00ed s r\u00fd\u017e\u00ed: lilek po \u010d\u00ednsku\n\n\n\nPokud je doubanjiang p\u0159\u00edli\u0161 slan\u00fd, sni\u017ete jeho mno\u017estv\u00ed z 1,5 l\u017e\u00edce na 1 l\u017e\u00edci.\n\n\n\nHov\u011bz\u00ed Shuizhu, va\u0159en\u00e9 hov\u011bz\u00ed po se\u010du\u00e1nsku\n\n\n\nPep\u0159 a chilli\n\n\n\nZ\u00e1sadn\u00ed je p\u0159edev\u0161\u00edm spr\u00e1vn\u00e1 p\u0159\u00edprava se\u010du\u00e1nsk\u00e9ho pep\u0159e. Op\u00e9kejte ho nasucho ve woku na m\u00edrn\u00e9m a\u017e st\u0159edn\u00edm ohni, dokud se nerozvon\u00ed a neza\u010dne uvol\u0148ovat drobn\u00e9 kapi\u010dky oleje. Tento krok zv\u00fdrazn\u00ed jeho chu\u0165 i znecitlivuj\u00edc\u00ed \u00fa\u010dinek. Pot\u00e9 ho rozdr\u0165te v hmo\u017ed\u00ed\u0159i pali\u010dkou nebo umelte v ml\u00fdnku na k\u00e1vu. \n\n\n\nTakto namlet\u00fd pep\u0159 p\u0159idejte a\u017e ke konci va\u0159en\u00ed, aby si zachoval barvu a s\u00edlu. U mlet\u00e9ho chilli klidn\u011b s\u00e1hn\u011bte po jemn\u011bj\u0161\u00edch odr\u016fd\u00e1ch podle toho, jak dob\u0159e sn\u00e1\u0161\u00edte p\u00e1liv\u00e9\n\n\n\nMaso na mapo tofu\n\n\n\nJe d\u016fle\u017eit\u00e9 pochopit, jakou \u00falohu m\u00e1 v tomto pokrmu maso. Neslou\u017e\u00ed jako obloha, ale k ochucen\u00ed v\u00fdvaru. Nep\u0159id\u00e1vejte ho tedy z mlsnosti trojn\u00e1sobn\u00e9 mno\u017estv\u00ed, mohli byste t\u00edm zm\u011bnit podstatu cel\u00e9ho pokrmu. Zato \u010desneku si klidn\u011b p\u0159idejte, co hrdlo r\u00e1\u010d\u00ed, hehe\n\n\n\nA\u0165 u\u017e pou\u017eijete vep\u0159ov\u00e9, nebo hov\u011bz\u00ed, maso je t\u0159eba p\u0159ipravit pe\u010dliv\u011b. Pou\u017eijte metodu \u201ereguoliangyou\u201c (rozp\u00e1len\u00fd wok, studen\u00fd olej a maso se p\u0159id\u00e1v\u00e1 ihned) a obrace\u010dkou maso d\u016fkladn\u011b rozd\u011blte na drobn\u00e9 kousky. Pokud pou\u017e\u00edv\u00e1te hov\u011bz\u00ed, dejte p\u0159ednost hodn\u011b tu\u010dn\u00e9mu masu a mno\u017estv\u00ed oleje upravte podle jeho tu\u010dnosti. Jinak hroz\u00ed, \u017ee maso nas\u00e1kne ve\u0161ker\u00fd ten pov\u011bstn\u00fd olej, o kter\u00e9m bude \u0159e\u010d vz\u00e1p\u011bt\u00ed.\n\n\n\n\n\n\n\n\u010cerven\u00fd olej v mapo tofu: hongyou\n\n\n\nCharakteristick\u00fdm prvkem mapo tofu je \u201ehongyou\u201c, \u010derven\u00fd olej typick\u00fd pro se\u010du\u00e1nskou kuchyni. Vznik\u00e1 p\u0159i sma\u017een\u00ed pikantn\u00ed bobov\u00e9 pasty s mlet\u00fdm masem. Je d\u016fle\u017eit\u00e9 pastu nep\u0159ip\u00e1lit a z\u00e1rove\u0148 nechat jej\u00ed chu\u0165 a barvu d\u016fkladn\u011b p\u0159ej\u00edt do oleje. \n\n\n\nPokud se v\u00e1m neda\u0159\u00ed z\u00edskat \u201ehongyou\u201c s balen\u00fdm mlet\u00fdm masem, kter\u00e9 b\u00fdv\u00e1 n\u011bkdy su\u0161\u0161\u00ed a m\u00e9n\u011b tu\u010dn\u00e9, zkuste do masa p\u0159ed restov\u00e1n\u00edm vmas\u00edrovat trochu vody, nebo s\u00e1hn\u011bte po \u010derstv\u011b namlet\u00e9m mase.\n\n\n\nZ\u00e1sadn\u00ed z\u00e1v\u011bre\u010dn\u00e9 dolad\u011bn\u00ed\n\n\n\nPo p\u0159id\u00e1n\u00ed v\u00fdvaru, s\u00f3jov\u00e9 om\u00e1\u010dky, v\u00edna Shaoxing a cukru sm\u011bs ochutnejte a dochu\u0165te. V t\u00e9to f\u00e1zi by m\u011bl b\u00fdt v\u00fdvar o n\u011bco m\u00e9n\u011b slan\u00fd. Po p\u0159id\u00e1n\u00ed tofu nechte v\u0161e m\u00edrn\u011b probubl\u00e1vat a om\u00e1\u010dku zredukujte, dokud lehce nezhoustne. \n\n\n\nNa z\u00e1v\u011br dochu\u0165te \u010dern\u00fdm octem a zahust\u011bte kuku\u0159i\u010dn\u00fdm \u0161krobem. Pokud se v\u00e1m zd\u00e1 om\u00e1\u010dka p\u0159\u00edli\u0161 \u0159\u00eddk\u00e1, nic se ned\u011bje. Po naserv\u00edrov\u00e1n\u00ed tofu nechte \u010derven\u00fd olej vystoupat na povrch a pokrm j\u00edm p\u0159elijte. Pokud je naopak om\u00e1\u010dka p\u0159\u00edli\u0161 hust\u00e1, z\u0159e\u010fte ji trochou vody.\n\n\n\n\n\n\tAutentick\u00e9 mapo tofu - \u9ebb\u5a46\u8c46\u8150\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\tZ\u00e1klad230 g m\u011bkk\u00e9ho tofu0.5 l\u017e\u00edce kuli\u010dek se\u010du\u00e1nsk\u00e9ho pep\u0159e35 g mlet\u00e9ho vep\u0159ov\u00e9ho masa (30% tuku)4 strou\u017eky \u010desneku (nakr\u00e1jen\u00e9 najemno.)1.5 l\u017e\u00edce se\u010du\u00e1nsk\u00e9 fazolov\u00e9 pasty s chilli (doubanjiang) (Nasekan\u00e9, aby se rozm\u011blnily kousky fazol\u00ed.)1 l\u017ei\u010dka mlet\u00e9ho chilli (mno\u017estv\u00ed upravte podle toho, jak p\u00e1liv\u00e9 j\u00eddlo snesete.)100 ml ku\u0159ec\u00edho v\u00fdvaruOstatn\u00ed suroviny 1 l\u017ei\u010dka v\u00edna Shaoxing1 l\u017ei\u010dka sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1 l\u017ei\u010dka cukru.0.5 l\u017ei\u010dky \u010dern\u00e9ho r\u00fd\u017eov\u00e9ho octa1 l\u017ei\u010dka kuku\u0159i\u010dn\u00e9ho \u0161krobu (Rozm\u00edchan\u00e9ho ve stejn\u00e9m po\u010dtu l\u017eic vody)Na dokon\u010den\u00ed1 l\u017ei\u010dka sezamov\u00e9ho olejeNakr\u00e1jen\u00e9 jarn\u00ed cibulky\t\n\t\n\t\tSe\u010du\u00e1nsk\u00fd pep\u0159 nasucho opra\u017ete ve woku na m\u00edrn\u00e9m a\u017e st\u0159edn\u00edm ohni. Jakmile se rozvon\u00ed, umelte ho najemno.Tofu nakr\u00e1jejte na kostky o velikosti p\u0159ibli\u017en\u011b 1,5 cm. Blan\u0161\u00edrujte v m\u00edrn\u011b vrouc\u00ed osolen\u00e9 vod\u011b po dobu 2-3 minut. Sce\u010fte nebo nechte ve vod\u011b a sce\u010fte t\u011bsn\u011b p\u0159ed pou\u017eit\u00edm; dejte stranou.Mlet\u00fd vep\u0159ov\u00fd b\u016f\u010dek orestujte ve woku na st\u0159edn\u011b siln\u00e9m a\u017e siln\u00e9m ohni. Hrudky rozm\u011bln\u011bte obrace\u010dkou.K vep\u0159ov\u00e9mu masu p\u0159idejte fazolovou pastu. Restujte na st\u0159edn\u00edm ohni, dokud se olej nezbarv\u00ed do\u010dervena.Vm\u00edchejte \u010desnek a mlet\u00e9 chilli. Restujte 1 minP\u0159idejte v\u00fdvar, s\u00f3jovou om\u00e1\u010dku, v\u00edno Shaoxing a cukr. Nechte n\u011bkolik minut m\u00edrn\u011b va\u0159itP\u0159idejte scezen\u00e9 tofu. Za opatrn\u00e9ho m\u00edch\u00e1n\u00ed va\u0159te na st\u0159edn\u011b siln\u00e9m a\u017e siln\u00e9m ohni, dokud om\u00e1\u010dka neza\u010dne houstnout. P\u0159ibli\u017en\u011b po 3 minut\u00e1ch by m\u011bla sm\u011bs za\u010d\u00edt prudce v\u0159\u00edt a tekutina by m\u011bla p\u0159ipom\u00ednat \u0159\u00eddkou om\u00e1\u010dkuDochu\u0165te mlet\u00fdm se\u010du\u00e1nsk\u00fdm pep\u0159em a \u010dern\u00fdm octem. Prom\u00edchejte a va\u0159te 30 sekund.Zahust\u011bte kuku\u0159i\u010dn\u00fdm \u0161krobem a dob\u0159e prom\u00edchejte. Vypn\u011bte oh\u0159ev, p\u0159idejte olej z pra\u017een\u00e9ho sezamu a opatrn\u011b prom\u00edchejte.P\u0159ed pod\u00e1v\u00e1n\u00edm ozdobte jarn\u00ed cibulkou\t\n\t\n\t\tVyberte m\u011bkk\u00e9 tofu, nikoli extra pevn\u00e9, ale rozhodn\u011b ne hedv\u00e1bn\u00e9 tofu\nPro v\u00fdrazn\u011bj\u0161\u00ed chu\u0165 pou\u017eijte b\u016f\u010dek nebo dostate\u010dn\u011b tu\u010dn\u00e9 mlet\u00e9 maso.\nV\u00fdvar nesm\u00ed b\u00fdt solen\u00fd\n\t\n\t\n\t\tMapo tofu, tofu","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197525","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=197525"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197525\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/11896"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197525"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197525"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197525"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}