Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, mapo tofu. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Mapo Tofu is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Mapo Tofu is something that I’ve loved my whole life. They are nice and they look wonderful.
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! I love this recipe as I can enjoy the kick-in-the-tongue sensation and the. Mapo tofu is one of the top ten famous Chinese dishes and enjoys a high popularity among not only At the very beginning, Mapo tofu is named after its creator.
To get started with this particular recipe, we have to prepare a few components. You can have mapo tofu using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Mapo Tofu:
- Make ready 1 lb softer tofu (homemade preferable)
- Take 1 lb ground pork
- Take 2 c sodium-free stock of choice or water
- Prepare 3 tbsp minced garlic
- Take 3 tbsp minced ginger
- Make ready 3 tbsp doubanjiang (use less if you're not a fan of spice)
- Prepare 2 tbsp sichuan pepper
- Make ready 1 tsp sichuan pepper powdered
- Make ready 5 tbsp oil
- Prepare 5 dried chilis
- Get 2 scallions chopped for garnish
- Prepare 1 tsp msg and/or sugar to taste
Mapo Tofu is a traditional Sichuan dish which features peppercorns and hot peppers to give it that. 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 (麻婆豆腐, ma po dou fu) is one of the most popular classic Sichuan dishes. It has a spicy, pungent, and appetizing flavor that goes perfectly with steamed rice.
Instructions to make Mapo Tofu:
- Use the softest tofu you are comfortable cooking with. Our homemade tofu would probably be categorized as soft or medium-firm based on the brand. Prep all of your ingredients and cut the tofu into 1 inch cubes. Be sure to give the doubanjiang a pass through with your knife to chop up any whole beans that may be in the paste.
- Heat the oil in a wok and toss in the sichuan peppers and dried chilis. Cook until the peppers have turned brown and the oil is fragrant, less than 5 minutes on medium heat. You can leave the peppers in the dish, but we usually scoop them out and leave behind the oil for a less gritty texture.
- Cook the pork in the oil, making sure to break apart the ground until it's a finer mince, but we usually leave slightly larger chunks since we prefer it that way. Brown the pork until you're satisfied, then toss in the ginger, garlic, and doubanjiang. Stir fry until the aromatics have softened.
- Add in your stock (or water) and tofu. Allow to simmer until the water has reduced and tofu has softened.
- Once the stock has reduced partially, check for taste and season with salt or sugar/MSG accordingly. If there is too much liquid released from the tofu, add slurry of 1 tsp of cornstarch and a tbsp of water to thicken.
- Garnish with scallions. Serve with rice, steamed vegetables, and/or any pickled sides.
I love cooking mapo tofu for a. 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. Mapo Tofu (or Mapo Dofu) recipe. A Sichuan classic of melt in the mouth silken tofu, covered in a fiery red, earthy, slightly tongue numbing chilli sauce, made with Doubanjiang, the Sichuan chilli bean.
So that is going to wrap this up for this exceptional food mapo tofu recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
