Mapo tofu
Mapo tofu

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, mapo tofu. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

This mapo tofu recipe is the true blue, authentic real deal—the spicy, tongue-numbing, rice-is-absolutely-not-optional mapo tofu that you get in the restaurants! Authentic Szechuan style mapo tofu is one of the branding dishes of Szechuan cuisine. It is spicy, numbing, hot, aromatic and tender.

Mapo tofu is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Mapo tofu is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can have mapo tofu using 23 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Mapo tofu:
  1. Prepare For the mince meat marinade:
  2. Make ready 1/2 teaspoon white pepper
  3. Prepare 1/2 teaspoon fine salt
  4. Make ready 1 cap of Shaohsing Rice Wine
  5. Take Thickening mapo tofu sauce:
  6. Take 1 teaspoon corn starch
  7. Take 1-2 tablespoon water (to create a liquid paste)
  8. Prepare Making the mapo tofu:
  9. Prepare 1 tablespoon cooking oil (or any cooking oil of preference)
  10. Take 1-2 teaspoons Sichuan peppercorns (add more or less depending on spice level preference)
  11. Take 2 teaspoons ginger, finely minced or grated
  12. Get 2 spring onions, finely sliced (stalk part for cooking, green part for garnish)
  13. Make ready 500 g grams of mince pork (or any other mince meat depending on preference)
  14. Make ready 2 medium garlic cloves, finely minced or grated
  15. Get 500-600 g medium firm tofu or silken tofu, drained and cut into 3/4 inch cubes (add more or less depending on preference)
  16. Prepare 1/3 cup frozen peas (add more or less depending on preference), soaked in warm water
  17. Prepare For the mapo tofu sauce:
  18. Get 2 tablespoons La/spicy Doubanjiang (chilli broad bean paste)
  19. Make ready 1 tablespoons Non-spicy Doubanjiang (broad bean paste)
  20. Get 1-2 tablespoon crushed Yellow bean sauce (add more or less depending on preference)
  21. Make ready 1-2 tablespoons spicy chilli sauce (or spicy crushed garlic sauce if not using fresh garlic)
  22. Make ready 1-2 teaspoons white pepper
  23. Prepare 1-2 cups hot water (from kettle)

Yes, mapo tofu is such a versatile dish! I'm sharing my basic mapo tofu recipe below. It creates the very authentic taste that you'd get at a. She has an extreme sense of justice and will always step forward to right wrongs.

Instructions to make Mapo tofu:
  1. In a small bowl add the cornstarch and water. Stir well until the mixture has dissolved into a liquid paste and set aside.
  2. Finely chop the garlic, ginger and spring onions and set aside. In a wok on medium heat, heat up the oil, add the Sichuan peppercorns and cook until fragment. Then add the ginger and the chopped stalks of the spring onions and stir occasionally to prevent burning. Cook for 1-2 minutes.
  3. Add the mince meat and break it into small grains (to avoid getting clumps) using a wooden spatula. When the meat is almost cooked add the garlic and stir occasionally to avoid the garlic getting burnt.
  4. When the meat is cooked add the both types of doubanjiang stirring to distribute the paste evenly, then add the rest of the sauces. Let it cook for a few minutes so the meat can soak in the flavours of the sauces. Then add the hot water (pre boiled kettle water) and let it simmer. Reduce heat to low for 5 - 7 minutes and cover with lid. Taste the sauce and amend if needed (add more spicy chilli sauce for hotter, white pepper or non spicy doubangjiang etc).
  5. Gently place the cubed tofu into the mixture. Tip: gently stir and mix the tofu in to avoid it loosing its shape and breaking apart. Let it cook for 1 minute. Lastly, add the peas and gently stir and incorporate into the mixture.
  6. Before adding the cornstarch mixture give it a stir in the bowl to incorporate any of the cornstarch that may have settled at the bottom, and then pour in. Stir everything gently, place a lid on the wok. Leave to simmer and turn the heat to very low heat for 5 - 10 minutes until the sauce thickens. Tip: if the mixture is still thin add a little more cornstarch liquid to make the sauce thicker.
  7. Once the sauce is to desired thickness, to finish off garnish the mapo tofu with the finely sliced green part of the spring onions. Then transfer into a large serving bowl. Eat and and serve immediately while hot. Eat it with a bowl of rice and some side dishes like steamed or panfried vegetables.

She's also very enthusiastic and hospitable, and can be straightforward but always polite. She is a totally reliable lady. Mapo Tofu is a traditional Sichuan dish which features peppercorns and hot peppers to give it that. Legendary Mapo Tofu Recipe, CiCi Li - Asian Home Cooking Recipes. Mapo tofu, mapo doufu ou mabo tofu, como fazer.

So that is going to wrap this up with this exceptional food mapo tofu recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!