Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, mapo tofu. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Mapo Tofu is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Mapo Tofu is something which I have loved my whole life. They’re fine and they look wonderful.
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.
To begin with this recipe, we must first prepare a few components. You can cook mapo tofu using 11 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Mapo Tofu:
- Take 200 gms minced pork
- Get 450 gms silken tofu cut in 1 inch cubes
- Make ready 2/3 cup chicken/ vegetable broth or plain water
- Take 1 tsp corn starch
- Make ready 3 tbsp ginger minced
- Get 3 tbsp garlic minced
- Prepare 6-8 dried red chillies roughly chopped, or you could use 1-2 tsp of chillie flakes
- Prepare 1 tsp sichuan pepper coarsely ground
- Get 1/4 tsp sugar
- Take 1/4 tsp sesame oil
- Get 2-3 tbsp oil depending on the fattiness in pork
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.
Instructions to make Mapo Tofu:
- Heat oil in your wok over medium heat. Add your ground Sichuan peppercorns and stir occasionally for 30 seconds. Add the ginger, garlic, chillies fry until aromatic about 1-2 minute, then turn heat to high and add the ground pork. Break up the meat and fry it until it’s cooked through. add broth/water and let it come to a boil; turn heat to medium and let it continue to simmer. Meanwhile in 1/4cup of water add corn starch and mix thoroughly. Now add cornstarch mixture to the broth and stir.
- Let it continue to simmer and thicken slightly. Once slightly thick, add tofu, give a light stir, let it continue to cook for about 5 minutes, now stir in sesame oil and sugar, turn heat off, garnish with green onions and coriander and serve with a steaming hot bowl of boiled rice.
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.
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