Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, mapo tofu. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look 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! The Japanese-style Mapo Tofu (Mabo Dofu) is incredibly flavorful but less spicy than the Sichuan-style. Mapo tofu (麻婆豆腐, ma po dou fu) is one of the most popular classic Sichuan dishes.
Mapo Tofu is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Mapo Tofu is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have mapo tofu using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Mapo Tofu:
- Make ready 1 lb softer tofu (homemade preferable)
- Make ready 1 lb ground pork
- Take 2 c sodium-free stock of choice or water
- Make ready 3 tbsp minced garlic
- Make ready 3 tbsp minced ginger
- Make ready 3 tbsp doubanjiang (use less if you're not a fan of spice)
- Take 2 tbsp sichuan pepper
- Prepare 1 tsp sichuan pepper powdered
- Prepare 5 tbsp oil
- Take 5 dried chilis
- Make ready 2 scallions chopped for garnish
- Prepare 1 tsp msg and/or sugar to taste
Mapo Tofu is a traditional Sichuan dish which features peppercorns and hot peppers to give it that. 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. This is easily my favourite Chinese recipe.
Steps to make Mapo Tofu:
- Use the softest tofu you are comfortable cooking with. Our homemade tofu would probably be categorized as soft or medium-firm based on the brand. Prep all of your ingredients and cut the tofu into 1 inch cubes. Be sure to give the doubanjiang a pass through with your knife to chop up any whole beans that may be in the paste.
- Heat the oil in a wok and toss in the sichuan peppers and dried chilis. Cook until the peppers have turned brown and the oil is fragrant, less than 5 minutes on medium heat. You can leave the peppers in the dish, but we usually scoop them out and leave behind the oil for a less gritty texture.
- Cook the pork in the oil, making sure to break apart the ground until it's a finer mince, but we usually leave slightly larger chunks since we prefer it that way. Brown the pork until you're satisfied, then toss in the ginger, garlic, and doubanjiang. Stir fry until the aromatics have softened.
- Add in your stock (or water) and tofu. Allow to simmer until the water has reduced and tofu has softened.
- Once the stock has reduced partially, check for taste and season with salt or sugar/MSG accordingly. If there is too much liquid released from the tofu, add slurry of 1 tsp of cornstarch and a tbsp of water to thicken.
- Garnish with scallions. Serve with rice, steamed vegetables, and/or any pickled sides.
Soft, silky tofu in a rich, spicy, flavourful meat sauce.it's always a crowd pleaser. 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 (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.
So that’s going to wrap this up for this special food mapo tofu recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
