Hey everyone, I 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. For mine, I’m gonna make it a little bit tasty. This will be really 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! I love this recipe as I can enjoy the kick-in-the-tongue sensation and the. The Japanese-style Mapo Tofu (Mabo Dofu) is incredibly flavorful but less spicy than the Sichuan-style.
Mapo tofu is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. Mapo tofu is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have mapo tofu using 23 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Mapo tofu:
- Make ready For the mince meat marinade:
- Get 1/2 teaspoon white pepper
- Prepare 1/2 teaspoon fine salt
- Prepare 1 cap of Shaohsing Rice Wine
- Get Thickening mapo tofu sauce:
- Prepare 1 teaspoon corn starch
- Prepare 1-2 tablespoon water (to create a liquid paste)
- Make ready Making the mapo tofu:
- Get 1 tablespoon cooking oil (or any cooking oil of preference)
- Take 1-2 teaspoons Sichuan peppercorns (add more or less depending on spice level preference)
- Prepare 2 teaspoons ginger, finely minced or grated
- Get 2 spring onions, finely sliced (stalk part for cooking, green part for garnish)
- Make ready 500 g grams of mince pork (or any other mince meat depending on preference)
- Take 2 medium garlic cloves, finely minced or grated
- Take 500-600 g medium firm tofu or silken tofu, drained and cut into 3/4 inch cubes (add more or less depending on preference)
- Get 1/3 cup frozen peas (add more or less depending on preference), soaked in warm water
- Make ready For the mapo tofu sauce:
- Prepare 2 tablespoons La/spicy Doubanjiang (chilli broad bean paste)
- Prepare 1 tablespoons Non-spicy Doubanjiang (broad bean paste)
- Prepare 1-2 tablespoon crushed Yellow bean sauce (add more or less depending on preference)
- Prepare 1-2 tablespoons spicy chilli sauce (or spicy crushed garlic sauce if not using fresh garlic)
- Make ready 1-2 teaspoons white pepper
- Make ready 1-2 cups hot water (from kettle)
I love cooking mapo tofu for a. This classic Sichuanese dish could not be simpler. Faster and cheaper than a Chinese restaurant. Mapo tofu needs to be served hot for the best taste.
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.
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. 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. Mapo Tofu - Learn how to make flavorful, and delicious Chinese mapo tofu with this easy recipe that you can make at home and better than restaurants. She has an extreme sense of justice and will always step forward to right wrongs.
So that is going to wrap this up for this exceptional food mapo tofu recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
