Recipe of Any-night-of-the-week Mapo tofu

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19 May, 2021

Mapo tofu. The ever popular Sichuan Mapo Tofu! If you're a bit on the fence about tofu, this is definitely one of the best 'gateway tofu' dishes. 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!

She is a totally reliable lady. Mapo Tofu is a traditional Sichuan dish which features peppercorns and hot peppers to give it that. The Japanese-style Mapo Tofu (Mabo Dofu) is incredibly flavorful but less spicy than the Sichuan-style.

Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, mapo tofu. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

The ever popular Sichuan Mapo Tofu! If you're a bit on the fence about tofu, this is definitely one of the best 'gateway tofu' dishes. 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!

Mapo tofu is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Mapo tofu is something that I have loved my entire life. They're nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook mapo tofu using 25 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Mapo tofu:

{Get of For the mince meat seasoning:.
{Prepare of white pepper.
{Get of fine salt.
{Make ready of cap of Shaoshing Rice Wine.
{Prepare of Thickening mapo tofu sauce:.
{Prepare of corn starch.
{Make ready of water (to create a liquid paste).
{Take of Making the mapo tofu:.
{Make ready of cooking oil (or any cooking oil of preference).
{Take of Sichuan peppercorns (add more or less depending on spice level preference).
{Prepare of ginger, finely minced or grated.
{Prepare of spring onions, finely sliced (stalk part for cooking, green part for garnish).
{Prepare of mince pork (or any other mince meat depending on preference).
{Make ready of medium garlic cloves, finely minced or grated.
{Make ready of medium firm tofu or silken tofu, drained and cut into 3/4 inch cubes (add more or less depending on preference).
{Prepare of frozen peas (add more or less depending on preference), soaked in warm water.
{Take of For the mapo tofu sauce:.
{Get of La/spicy Doubanjiang (chilli broad bean paste).
{Take of Non-spicy Doubanjiang (broad bean paste).
{Prepare of crushed Yellow bean sauce (add more or less depending on preference).
{Get of spicy chilli sauce (or spicy crushed garlic sauce if not using fresh garlic).
{Make ready of white pepper.
{Get of hot water (from kettle).
{Take of Garnish:.
{Make ready of Spring onions, finely sliced.

Mapo Tofu (麻婆豆腐) is Mr. • Mapo tofu is one of the top ten famous Chinese dishes and enjoys a high popularity among not only At the very beginning, Mapo tofu is named after its creator. It is recorded that there is a couple. What does mapo tofu taste like? Mapo tofu tastes spicy: both conventionally spicy with heat on your tongue, and málà, a numbing kind of spicy that is characteristic of Sichuan food.

Instructions to make Mapo tofu:

In a bowl transfer the mince meat and season with white pepper, salt and Shaoshing rice wine. Set aside..
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..
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..
When the meat is cooked add 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)..
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..
In a small bowl add the cornstarch and water. Stir well until the mixture has dissolved into a liquid paste..
Now add cornstarch mixture to wok. 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..
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..

This easy Mapo Tofu recipe 麻婆豆腐 has the bursting and mouth-numbing flavor that you must try. An easy mapo tofu recipe that creates the authentic taste of China. Mapo tofu (麻婆豆腐, ma po dou fu) is one of the most popular classic Sichuan dishes. It has a spicy, pungent, and appetizing flavor. Mapo Tofu (麻婆豆腐) is a fiery Sichuan pork and tofu stir-fry with the hallmark málà(麻辣) balance of tongue tingling and spicy.

So that's going to wrap it up with this special food mapo tofu recipe. Thank you very much for reading. I'm sure you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!