Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, mapo tofu. One of my favorites. This time, I’m gonna make it a little bit unique. 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 favored of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Mapo Tofu is something which I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have mapo tofu using 14 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Mapo Tofu:
- Prepare 500 g soft to medium-firm tofu
- Prepare 12 dried black mushrooms
- Make ready 80 g fermented black beans
- Prepare 4 cloves garlic, chopped
- Take 8 cm ginger, chopped
- Take 4 dried Sichuan type peppers, chopped
- Get 4 scallions, sliced diagonally
- Make ready 4 g Sichuan pepper, lightly crushed
- Make ready 80 g chili bean paste
- Prepare 20 g Chinese cooking wine
- Get 20 g light soy sauce
- Prepare 20 g sesame oil
- Get 20 g sugar
- Make ready 8 g corn starch
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.
Instructions to make Mapo Tofu:
- Soak the black mushrooms in 0.4 l water for 20 minutes, wring out the excess water back in the bowl and chop the mushrooms. Reserve the mushroom flavoured water for the sauce.
- Chop the ginger and garlic, and crush the black beans slightly.
- Stir fry the mushrooms and black beans on high heat in some peanut oil until slightly crispy and fragrant.
- Lower the heat, add the chopped ginger, garlic, Sichuan pepper, scallion whites and chili, and stir fry until fragrant and the garlic starts to brown.
- Mix the mushroom water with the chili bean paste, wine, soy sauce, sesame oil and sugar and add the sauce to the wok and let simmer for a few minutes.
- Cut the tofu in inch sized cubes and add them to the sauce, stirring carefully to avoid breaking them. Let simmer on low heat until the tofu is heated through.
- Mix the corn starch with some cold water and add to the wok, and continue to simmer until the sauce is thick enough to coat the back of a spoon.
- Adjust hotness with chili oil, "mala" (the numbing quality of the Sichuan pepper) with more Sichuan pepper, saltiness with salt and sweetness with sugar. Garnish with the scallion greens.
- Serves 3-4 on its own or 6-8 as a part of a spread.
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 it up for this special food mapo tofu recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
