Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, italian mapo tofu with anchovies. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Italian Mapo Tofu with Anchovies is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Italian Mapo Tofu with Anchovies is something which I’ve loved my whole life.
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! Vegetarian mapo tofu - So easy to make and irresistibly delicious. The tender tofu and mushrooms are simmered in a rich sauce that's bursting with flavor.
To begin with this recipe, we must first prepare a few components. You can have italian mapo tofu with anchovies using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Italian Mapo Tofu with Anchovies:
- Prepare 1 block Silken tofu
- Get 100 grams Ground meat (pork and beef mix)
- Make ready 1/4 Onion (or new spring onion)
- Make ready 3 Asparagus
- Take 3 Anchovy filets
- Get 1 slice Bacon
- Make ready 200 ml Water
- Make ready 2 tbsp White wine
- Prepare 1 1/2 tsp Consommé stock granules
- Get 1 to 2 large cloves Garlic
- Make ready 1 Red chili pepper
- Take 1 Black pepper and extra virgin olive oil
- Get 1 Katakuriko
- Make ready 1 Fresh or dried herbs such as basil or parsley
Plain white rice is a must - nothing else is going to allow. 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. At the very beginning, Mapo tofu is named after its creator. It is recorded that there is a couple who own a restaurant mainly selling vegetarian dishes.
Instructions to make Italian Mapo Tofu with Anchovies:
- Slice the tofu in half horizontally, wrap in paper towels and drain the excess water for 20 to 30 minutes. The photo shows the tofu wrapped in paper towels and a kitchen towel. If you want to cut some time, microwave the tofu to drain the water faster.
- Discard the hard ends of the asparagus, peel the bottom with a vegetable peeler, and cut into 5 cm pieces. Cut the bacon and onion into 1 cm squares. Roughly chop the garlic cloves.
- Put some olive oil in a frying pan, add the garlic and the de-seeded chili pepper and saute until fragrant. Add the anchovies and saute while smashing them up, to transfer the flavor to the oil.
- Add the ground meat, and when it's browned, add the onion, bacon and asparagus and saute. Add the white wine and allow the alcohol to evaporate.
- Add the water and the soup stock granules, then break up the tofu into chunks and put in the pan. Taste, and adjust the seasoning. Dissolve some katakuriko in an equal amount of water, and add to the sauce to thicken.
- Turn the heat off and add the black pepper and plenty of herbs. Stir gently so as not to crush the tofu, and it's done.
- It's also delicious if you add some roughly chopped tomatoes. If you do so, add a bit more soup stock granules to adjust the flavor. You can use firm instead of silken tofu, and add broccoli instead of tomato.
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 specific flavor back in Szechuan, China. Over recent years, Mapo tofu started appearing on the menus of oversea Chinese restaurants. Unfortunately, I'm disappointed most of the time Mapo tofu needs to be served hot for the best taste. However, since tofu holds heat very well, for the first few mouthfuls, I recommend that you break the.
So that’s going to wrap this up for this special food italian mapo tofu with anchovies recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s 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!
