Seriously Good Mapo Tofu
Seriously Good Mapo Tofu

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, seriously good mapo tofu. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Seriously Good Mapo Tofu is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Seriously Good Mapo Tofu is something that I’ve loved my entire life. They’re nice and they look fantastic.

Mapo Tofu is a popular Chinese dish from Sichuan Province, where spicy food Whatever its origins, mapo tofu has made it out of Sichuan Province and spread around the world. Not so my friends—we don't play around at The Woks of Life. If we say authentic, you better betchyo pineapple buns that it's.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook seriously good mapo tofu using 12 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Seriously Good Mapo Tofu:
  1. Take 1 block Tofu (silken or firm)
  2. Get 100 to 150 grams Ground meat
  3. Get 1 clove Garlic, finely chopped
  4. Make ready 1 piece Ginger, finely chopped
  5. Make ready 1 dash each Sake, salt
  6. Make ready 150 ml Chicken soup stock (instant is fine)
  7. Get 1 Tomato, peeled (optional)
  8. Make ready 10 cm Japanese leek, finely chopped
  9. Prepare 1 tsp Katakuriko, dissolved in 50 ml of water
  10. Make ready 1 tsp or (to taste) Vinegar
  11. Take 1 to 2 tablespoons Doubanjiang or ra-yu
  12. Get 1 dash of each Sugar, soy sauce

Seriously, mapo tofu. "Missing only one of these ingredients…? A good quality soft~medium-firmness tofu that's slippery and custardy, but won't "melt" into the sauce either, is my first choice. Sichuan peppercorns are paramount in mapo tofu, but even then most recipes are being cheap with it. Mapo tofu is a famous Sichuan tofu dish that has plenty of mala, the signature numbing spiciness of good Sichuan food.

Steps to make Seriously Good Mapo Tofu:
  1. We use doubanjiang or ra-yu with beans in it.
  2. It's essential to have all the ingredients prepped before you start cooking! Cut the tofu into cubes - the size is up to you. Mix the ground meat with sake and a little salt to flavor.
  3. Spread oil in a frying pan, add the garlic and ginger and stir fry. When they're heated through, add the doubanjiang.
  4. Add the meat and stir fry. When it's cooked, add the chicken stock, sugar and soy sauce, then the tofu.
  5. When the tofu is heated through, add the leek. Sprinkle vinegar to taste. Taste and add and add salt if needed. Pour in the katakuriko dissolved in water. You're done!
  6. When you have time, boil the cut up tofu for about 2 minutes and drain well beforehand to improve the dish.

If you haven't had Sichuan food before, you might be scared of it's fire-y red color, but once you get past that fear of heat, you'll be coming back for more, more, more. Mapo tofu (麻婆豆腐) is named after its inventor Mapo (means pockmarked elderly lady) who ran a small restaurant over a century ago in Chengdu, the capital of Sichuan province. For a better understanding of Mapo tofu, five Chinese characters are used to describe the key features of this dish I'm a mapo tofu super fan - I've had it in Taiwan, China, Singapore, Japan and make it at home regularly. It's also my go to dish whenever we order dinner from our favorite Szechuan spot or eat out in Chinatown. There is something seriously addictive about eating silky tofu cubes coated in a fiery red.

So that’s going to wrap it up for this exceptional food seriously good mapo tofu recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!