Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, mapo tofu. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look 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! 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 most well liked of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Mapo Tofu is something which I’ve loved my entire life. They’re nice and they look wonderful.
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 can achieve that.
The ingredients needed to make Mapo Tofu:
- Take 500 g soft to medium-firm tofu
- Take 12 dried black mushrooms
- Take 80 g fermented black beans
- Get 4 cloves garlic, chopped
- Prepare 8 cm ginger, chopped
- Make ready 4 dried Sichuan type peppers, chopped
- Take 4 scallions, sliced diagonally
- Prepare 4 g Sichuan pepper, lightly crushed
- Take 80 g chili bean paste
- Prepare 20 g Chinese cooking wine
- Get 20 g light soy sauce
- Prepare 20 g sesame oil
- Make ready 20 g sugar
- Prepare 8 g corn starch
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.
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.
Mapo tofu (麻婆豆腐, ma po dou fu) is one of the most popular classic Sichuan dishes. Yes, mapo tofu is such a versatile dish! I'm sharing my basic mapo tofu recipe below. It creates the very authentic taste that you'd get at a. Mapo tofu needs to be served hot for the best taste.
So that’s going to wrap it up for this exceptional food mapo tofu recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
