Mapo tofu
Mapo tofu

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, mapo tofu. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Mapo tofu is one of the top ten famous Chinese dishes and enjoys a high popularity among not only Chinese people but also many western countries. Personally I like to cook this dish at home from time to time especially in cool seasons such as winter and fall. Mapo Tofu can be found in almost any Chinese restaurant around the world with hundreds of variations adapting the piquant original to suit local tastes.

Mapo tofu is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Mapo tofu is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook mapo tofu using 23 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Mapo tofu:
  1. Take For the mince meat marinade:
  2. Get 1/2 teaspoon white pepper
  3. Prepare 1/2 teaspoon fine salt
  4. Take 1 cap of Shaohsing Rice Wine
  5. Take Thickening mapo tofu sauce:
  6. Take 1 teaspoon corn starch
  7. Prepare 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. Prepare 2 teaspoons ginger, finely minced or grated
  12. Get 2 spring onions, finely sliced (stalk part for cooking, green part for garnish)
  13. Get 500 g grams of mince pork (or any other mince meat depending on preference)
  14. Prepare 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. Prepare 1/3 cup frozen peas (add more or less depending on preference), soaked in warm water
  17. Take For the mapo tofu sauce:
  18. Make ready 2 tablespoons La/spicy Doubanjiang (chilli broad bean paste)
  19. Make ready 1 tablespoons Non-spicy Doubanjiang (broad bean paste)
  20. Take 1-2 tablespoon crushed Yellow bean sauce (add more or less depending on preference)
  21. Take 1-2 tablespoons spicy chilli sauce (or spicy crushed garlic sauce if not using fresh garlic)
  22. Make ready 1-2 teaspoons white pepper
  23. Prepare 1-2 cups hot water (from kettle)

Mapo tofu (Chinese: 麻婆豆腐; pinyin: mápó dòufu) is a popular Chinese dish from Sichuan province. It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban (fermented broad bean and chili paste) and douchi (fermented black beans), along with minced meat, traditionally beef. Variations exist with other ingredients such as water. There is nothing wrong with this recipe, but be forewarned: It is NOT a recipe for Ma Po Tofu.

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

First of all, Ma Po Tofu's main flavor is the Sichuan peppercorn. Poach tofu: Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish. Stir-fry pork: Heat a wok or large heavy skillet over high heat until hot and. Mapo Tofu is a classic Szechuan dish that features tofu covered in spices and minced meat. It pairs extremely well with rice, and may even be necessary with how spicy it can get.

So that’s going to wrap it up with this special food mapo tofu recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!