Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, mapo tofu. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
The Japanese-style Mapo Tofu (Mabo Dofu) is incredibly flavorful but less spicy than the Sichuan-style. 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! She has an extreme sense of justice and will always step forward to right wrongs. She's also very enthusiastic and hospitable, and can be straightforward but always polite.
Mapo tofu is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Mapo tofu is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook mapo tofu using 25 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Mapo tofu:
- Take For the mince meat seasoning:
- Get 1/2 teaspoon white pepper
- Make ready 1/2 teaspoon fine salt
- Take 1 cap of Shaoshing Rice Wine
- Make ready Thickening mapo tofu sauce:
- Get 1 teaspoon corn starch
- Make ready 1-2 tablespoon water (to create a liquid paste)
- Prepare Making the mapo tofu:
- Get 1 tablespoon cooking oil (or any cooking oil of preference)
- Take 1-2 teaspoons Sichuan peppercorns (add more or less depending on spice level preference)
- Make ready 2 teaspoons ginger, finely minced or grated
- Take 2 spring onions, finely sliced (stalk part for cooking, green part for garnish)
- Get 500 g mince pork (or any other mince meat depending on preference)
- Make ready 2 medium garlic cloves, finely minced or grated
- Take 500-600 g medium firm tofu or silken tofu, drained and cut into 3/4 inch cubes (add more or less depending on preference)
- Take 1/3 cup frozen peas (add more or less depending on preference), soaked in warm water
- Prepare For the mapo tofu sauce:
- Take 2 tablespoons La/spicy Doubanjiang (chilli broad bean paste)
- Prepare 1 tablespoons Non-spicy Doubanjiang (broad bean paste)
- Make ready 1-2 tablespoon crushed Yellow bean sauce (add more or less depending on preference)
- Get 1-2 tablespoons spicy chilli sauce (or spicy crushed garlic sauce if not using fresh garlic)
- Make ready 1-2 teaspoons white pepper
- Take 1-2 cups hot water (from kettle)
- Make ready Garnish:
- Get Spring onions, finely sliced
It is recorded that there is a couple who. Mapo tofu (pronounced mapo doufu in Mandarin, 麻婆豆腐) originates from China's Sichuan Province. Legend has it that an old woman in Sichuan was known for serving a delicious tofu dish. I love this recipe as I can enjoy the kick-in-the-tongue sensation and the.
Steps to make Mapo tofu:
- In a bowl transfer the mince meat and season with white pepper, salt and Shaoshing rice wine. Set aside.
- Finely chop the garlic, ginger and spring onions and set aside. In a wok on medium heat, heat up the oil, add the Sichuan peppercorns and cook until fragment. Then add the ginger and the chopped stalks of the spring onions and stir occasionally to prevent burning. Cook for 1-2 minutes.
- Add the mince meat and break it into small grains (to avoid getting clumps) using a wooden spatula. When the meat is almost cooked add the garlic and stir occasionally to avoid the garlic getting burnt.
- When the meat is cooked add both types of doubanjiang stirring to distribute the paste evenly, then add the rest of the sauces. Let it cook for a few minutes so the meat can soak in the flavours of the sauces. Then add the hot water (pre boiled kettle water) and let it simmer. Reduce heat to low for 5 - 7 minutes and cover with lid. Taste the sauce and amend if needed (add more spicy chilli sauce for hotter, white pepper or non spicy doubangjiang etc).
- Gently place the cubed tofu into the mixture. Tip: gently stir and mix the tofu in to avoid it loosing its shape and breaking apart. Let it cook for 1 minute. Lastly, add the peas and gently stir and incorporate into the mixture.
- In a small bowl add the cornstarch and water. Stir well until the mixture has dissolved into a liquid paste.
- Now add cornstarch mixture to wok. Stir everything gently, place a lid on the wok. Leave to simmer and turn the heat to very low heat for 5 - 10 minutes until the sauce thickens. Tip: if the mixture is still thin add a little more cornstarch liquid to make the sauce thicker.
- Once the sauce is to desired thickness, to finish off garnish the mapo tofu with the finely sliced green part of the spring onions. Then transfer into a large serving bowl. Eat and and serve immediately while hot. Eat it with a bowl of rice and some side dishes like steamed or panfried vegetables.
Legend has it that an old woman in Sichuan was known for serving a delicious tofu dish. I love this recipe as I can enjoy the kick-in-the-tongue sensation and the. 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. Mapo tofu needs to be served hot for the best taste. However, since tofu holds heat very well, for In terms of the Mala(麻辣) sensation (the level of hotness and numbness), my Mapo tofu recipe is not.
So that’s going to wrap it up with this exceptional food mapo tofu recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
