Hello everybody, it’s Louise, welcome to our recipe site. 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 am going to make it a bit unique. This will be really delicious.
Mapo tofu is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Mapo tofu is something which I’ve loved my whole life. They are nice and they look fantastic.
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 who. She has an extreme sense of justice and will always step forward to right wrongs.
To begin with this particular recipe, we have to prepare a few components. 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:
- Prepare For the mince meat marinade:
- Get 1/2 teaspoon white pepper
- Make ready 1/2 teaspoon fine salt
- Take 1 cap of Shaohsing Rice Wine
- Prepare Thickening mapo tofu sauce:
- Take 1 teaspoon corn starch
- Get 1-2 tablespoon water (to create a liquid paste)
- Make ready Making the mapo tofu:
- Take 1 tablespoon cooking oil (or any cooking oil of preference)
- Make ready 1-2 teaspoons Sichuan peppercorns (add more or less depending on spice level preference)
- Take 2 teaspoons ginger, finely minced or grated
- Prepare 2 spring onions, finely sliced (stalk part for cooking, green part for garnish)
- Prepare 500 g grams of mince pork (or any other mince meat depending on preference)
- Make ready 2 medium garlic cloves, finely minced or grated
- Prepare 500-600 g medium firm tofu or silken tofu, drained and cut into 3/4 inch cubes (add more or less depending on preference)
- Take 1/3 cup frozen peas (add more or less depending on preference), soaked in warm water
- Make ready For the mapo tofu sauce:
- Take 2 tablespoons La/spicy Doubanjiang (chilli broad bean paste)
- Get 1 tablespoons Non-spicy Doubanjiang (broad bean paste)
- Make ready 1-2 tablespoon crushed Yellow bean sauce (add more or less depending on preference)
- Make ready 1-2 tablespoons spicy chilli sauce (or spicy crushed garlic sauce if not using fresh garlic)
- Prepare 1-2 teaspoons white pepper
- Get 1-2 cups hot water (from kettle)
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. 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.
Steps to make Mapo tofu:
- In a small bowl add the cornstarch and water. Stir well until the mixture has dissolved into a liquid paste and 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 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).
- 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.
- 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.
- 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.
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. I love this recipe as I can enjoy the kick-in-the-tongue sensation and the. An authentic Sichuan mapo tofu recipe. Mapo tofu needs to be served hot for the best taste. However, since tofu holds heat very well, for In terms of the Mala(麻辣) sensation (the level of hotness and numbness), my Mapo tofu recipe is not.
So that is going to wrap it up for this special food mapo tofu recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
