Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, my family's recipe for szechuan mapo tofu. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Authentic Szechuan style mapo tofu is one of the branding dishes of Szechuan cuisine. It is spicy, numbing, hot, aromatic and tender. 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.
My Family's Recipe for Szechuan Mapo Tofu is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. My Family's Recipe for Szechuan Mapo Tofu is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook my family's recipe for szechuan mapo tofu using 14 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make My Family's Recipe for Szechuan Mapo Tofu:
- Make ready 1 block Silken tofu
- Get 120 grams Pork shoulder (or ground pork)
- Make ready 1/3 of a stalk Finely chopped Japanese leek
- Make ready 1 to 2 stalks Garlic scape (or garlic leaves)
- Make ready 200 ml Chicken stock
- Take 1 tbsp ★ Douchi
- Prepare 1/2 tbsp ★ Doubanjiang
- Make ready 2 tbsp ★ Tianmianjiang
- Take 2 pinch ★ Sugar
- Take 1 tbsp Shaoxing wine
- Prepare 1 abou 2 tablespoons of the flour Katakuriko slurry
- Take 1 tsp plus Sesame oil for finishing
- Make ready 1 Sansho Japanese pepper
- Prepare 2/3 tsp Vinegar (optional)
Mapo Tofu - Learn how to make flavorful, and delicious Chinese mapo tofu with this easy recipe that you can make at home and better than restaurants. 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. An easy mapo tofu recipe that creates the authentic taste of China.
Instructions to make My Family's Recipe for Szechuan Mapo Tofu:
- Roughly grind up the fatty bits of pork in a food processor.
- Chop up the leek roughly. Cut the garlic scape stems into 4 cmlong pieces.
- In a pan, bring 500 ml of water to a boil, and add the tofu that's been cut into large chunks, as well as the garlic stems. Take the tofu and garlic steams out just before the water comes to a boils. Attention: if you boil the tofu for too long, it will lose the wobbly pudding-like texture.
- Heat up a wok over high heat. When the wok is hot add oil, swirl it around and pour out. Add 1 tablespoon of oil to the wok, and add the ground pork from Step 1 and stir fry. When the meat becomes crumbly, add the garlic scape and the ingredients marked with ★ and continue stir frying.
- Pour in the chicken stock and stir the wok from the bottom so that you get all the flavor that's on the surface. Add the tofu from Step 3. Turn down the heat to low, add the Shaoxing wine, and simmer for 2-3 minutes.
- Dribble in the katakuriko slurry (2:1 water to katakuriko ratio) from a height, and in a round, circling motion. Swivel the wok and the ladle around at the same time.
- When the sauce has thickened, add the vinegar and leek.
- Turn the heat to high, and drizzle in sesame oil around the sides of the wok. Shake the wok so that the oil sinks to the bottom too. Add sansho pepper to taste.
- Bon appetit.
Mapo tofu (麻婆豆腐, ma po dou fu) is one of the most popular classic Sichuan I love cooking mapo tofu for a quick lunch or dinner. Sometimes I double the meat and sauce, so it will be enough to serve two people as a one-dish meal. Learn how to make mapo tofu, or Dofu, a spicy Sichuan (Szechuan) dish, with this recipe that uses marinated pork, mashed black beans, and bean curd. A famous Sichuan (Szechuan) recipe—the name mapo tofu is roughly translated as "pockmarked grandmother beancurd," named for the old. This recipe shows you how to make Mapo tofu the authentic way.
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