Easiest Way to Prepare Homemade Mapo tofu

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, mapo tofu. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Mapo tofu is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Mapo tofu is something that I have loved my whole life. They’re nice and they look wonderful.

She has an extreme sense of justice and will always step forward to right wrongs. She's also very enthusiastic and hospitable, and can be straightforward but always polite. She is a totally reliable lady. Mapo Tofu is a traditional Sichuan dish which features peppercorns and hot peppers to give it that. Как Сделать Тофу Дома Рецепт How to Make Korean Style Homemade Tofu Recipe 두부 만들기.

To get started with this recipe, we must first prepare a few components. You can have mapo tofu using 25 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Mapo tofu:

1. Make ready For the mince meat seasoning:
2. Make ready 1/2 teaspoon white pepper
3. Get 1/2 teaspoon fine salt
4. Make ready 1 cap of Shaoshing Rice Wine
5. Take Thickening mapo tofu sauce:
6. Get 1 teaspoon corn starch
7. Get 1-2 tablespoon water (to create a liquid paste)
8. Take Making the mapo tofu:
9. Take 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. Get 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 mince pork (or any other mince meat depending on preference)
14. Get 2 medium garlic cloves, finely minced or grated
15. 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)
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. Prepare 2 tablespoons La/spicy Doubanjiang (chilli broad bean paste)
19. Get 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. Take 1-2 teaspoons white pepper
23. Prepare 1-2 cups hot water (from kettle)
24. Take Garnish:
25. Make ready Spring onions, finely sliced

What does mapo tofu taste like? Mapo tofu tastes spicy: both conventionally spicy with heat on your tongue, and málà, a numbing kind of spicy that is characteristic of Sichuan food. Mapo tofu ( 麻婆豆腐, ma po dou fu ) is one of the most popular classic Sichuan dishes. It has a spicy, pungent, and appetizing flavor that goes perfectly with steamed rice.

Instructions to make Mapo tofu:

1. In a bowl transfer the mince meat and season with white pepper, salt and Shaoshing rice wine. 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 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. In a small bowl add the cornstarch and water. Stir well until the mixture has dissolved into a liquid paste.
7. 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.
8. 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, ma po dou fu ) is one of the most popular classic Sichuan dishes. It has a spicy, pungent, and appetizing flavor that goes perfectly with steamed rice. I love cooking mapo tofu for a. 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.

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