Mapo tofu
Mapo tofu

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, mapo tofu. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Mapo tofu is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Mapo tofu is something that I’ve loved my entire life.

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! JOC's all-time favorite dish, and it frequently makes it into my dinner menu rotation. We often eat Mapo Tofu as a donburi-style, one-bowl meal for easy. Authentic Szechuan style mapo tofu is one of the branding dishes of Szechuan cuisine.

To begin with this recipe, we must prepare a few components. You can have mapo tofu using 25 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Mapo tofu:
  1. Take For the mince meat seasoning:
  2. Make ready 1/2 teaspoon white pepper
  3. Make ready 1/2 teaspoon fine salt
  4. Make ready 1 cap of Shaoshing Rice Wine
  5. Make ready Thickening mapo tofu sauce:
  6. Take 1 teaspoon corn starch
  7. Make ready 1-2 tablespoon water (to create a liquid paste)
  8. Make ready Making the mapo tofu:
  9. Prepare 1 tablespoon cooking oil (or any cooking oil of preference)
  10. Get 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 mince pork (or any other mince meat depending on preference)
  14. Get 2 medium garlic cloves, finely minced or grated
  15. Make ready 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. Get 1/3 cup frozen peas (add more or less depending on preference), soaked in warm water
  17. Prepare For the mapo tofu sauce:
  18. Make ready 2 tablespoons La/spicy Doubanjiang (chilli broad bean paste)
  19. Take 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. Get 1-2 tablespoons spicy chilli sauce (or spicy crushed garlic sauce if not using fresh garlic)
  22. Prepare 1-2 teaspoons white pepper
  23. Get 1-2 cups hot water (from kettle)
  24. Get Garnish:
  25. Get Spring onions, finely sliced

She is a totally reliable lady. Mapo Tofu is a traditional Sichuan dish which features peppercorns and hot peppers to give it that. This is easily my favourite Chinese recipe. Soft, silky tofu in a rich, spicy, flavourful meat sauce.it's always a crowd pleaser.

Instructions to make Mapo tofu:
  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. In a small bowl add the cornstarch and water. Stir well until the mixture has dissolved into a liquid paste.
  6. 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.
  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.

This is easily my favourite Chinese recipe. Soft, silky tofu in a rich, spicy, flavourful meat sauce.it's always a crowd pleaser. I love this recipe as I can enjoy the kick-in-the-tongue sensation and the specific flavor back in Szechuan, China. Mapo Tofu can be found in nearly any Chinese restaurant around the world with hundreds of variations adapting the piquant original to suit local tastes. This dish can also be called the Mapo Doufu.

So that is going to wrap it up with this special food mapo tofu recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!