Mapo Tofu. 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. It is recorded that there is a couple who. She has an extreme sense of justice and will always step forward to right wrongs.

Mapo Tofu is a traditional Sichuan dish which features peppercorns and hot peppers to give it that. 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!

Hello everybody, it's Brad, 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 will make it a bit unique. This will be really delicious.

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. It is recorded that there is a couple who. She has an extreme sense of justice and will always step forward to right wrongs.

Mapo Tofu is one of the most well liked of recent trending meals on earth. It's simple, it is quick, it tastes delicious. It's enjoyed by millions every day. Mapo Tofu is something which I have loved my whole life. They're nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook mapo tofu using 14 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Mapo Tofu:

{Prepare 500 g of soft to medium-firm tofu.
{Take 12 of dried black mushrooms.
{Take 80 g of fermented black beans.
{Prepare 4 cloves of garlic, chopped.
{Prepare 8 cm of ginger, chopped.
{Make ready 4 of dried Sichuan type peppers, chopped.
{Get 4 of scallions, sliced diagonally.
{Make ready 4 g of Sichuan pepper, lightly crushed.
{Make ready 80 g of chili bean paste.
{Take 20 g of Chinese cooking wine.
{Prepare 20 g of light soy sauce.
{Get 20 g of sesame oil.
{Take 20 g of sugar.
{Prepare 8 g of corn starch.

The ever popular Sichuan Mapo Tofu! If you're a bit on the fence about tofu, this is definitely one of the best 'gateway tofu' dishes. Mapo Tofu can be found in nearly any Chinese restaurant around the world with hundreds of variations adapting the piquant original to suit local tastes. This dish can also be called the Mapo Doufu.

Instructions 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�?) 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. An authentic Sichuan mapo tofu recipe. 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.

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