Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, mapo tofu. One of my favorites. For mine, I am going to make it a little bit tasty. 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! 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 well liked of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Mapo Tofu is something which I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can have mapo tofu using 14 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Mapo Tofu:
- Prepare 500 g soft to medium-firm tofu
- Make ready 12 dried black mushrooms
- Take 80 g fermented black beans
- Take 4 cloves garlic, chopped
- Take 8 cm ginger, chopped
- Get 4 dried Sichuan type peppers, chopped
- Make ready 4 scallions, sliced diagonally
- Get 4 g Sichuan pepper, lightly crushed
- Prepare 80 g chili bean paste
- Take 20 g Chinese cooking wine
- Make ready 20 g light soy sauce
- Take 20 g sesame oil
- Prepare 20 g sugar
- Prepare 8 g corn starch
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:
- 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.
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 it up with this special food mapo tofu recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
