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!

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, mapo tofu. One of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Mapo tofu is one of the most well liked of current trending meals in the world. It's simple, it's fast, it tastes delicious. It's appreciated by millions daily. Mapo tofu is something that I've loved my entire life. They are nice and they look wonderful.

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.

To begin with this recipe, we have to prepare a few ingredients. You can have mapo tofu using 23 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Mapo tofu:

{Make ready of For the mince meat marinade:.
{Get 1/2 teaspoon of white pepper.
{Take 1/2 teaspoon of fine salt.
{Prepare 1 of cap of Shaohsing Rice Wine.
{Make ready of Thickening mapo tofu sauce:.
{Get 1 teaspoon of corn starch.
{Prepare 1-2 tablespoon of water (to create a liquid paste).
{Take of Making the mapo tofu:.
{Take 1 tablespoon of cooking oil (or any cooking oil of preference).
{Make ready 1-2 teaspoons of Sichuan peppercorns (add more or less depending on spice level preference).
{Get 2 teaspoons of ginger, finely minced or grated.
{Prepare 2 of spring onions, finely sliced (stalk part for cooking, green part for garnish).
{Make ready 500 g of grams of mince pork (or any other mince meat depending on preference).
{Take 2 of medium garlic cloves, finely minced or grated.
{Make ready 500-600 g of medium firm tofu or silken tofu, drained and cut into 3/4 inch cubes (add more or less depending on preference).
{Make ready 1/3 cup of frozen peas (add more or less depending on preference), soaked in warm water.
{Take of For the mapo tofu sauce:.
{Make ready 2 tablespoons of La/spicy Doubanjiang (chilli broad bean paste).
{Prepare 1 tablespoons of Non-spicy Doubanjiang (broad bean paste).
{Prepare 1-2 tablespoon of crushed Yellow bean sauce (add more or less depending on preference).
{Make ready 1-2 tablespoons of spicy chilli sauce (or spicy crushed garlic sauce if not using fresh garlic).
{Make ready 1-2 teaspoons of white pepper.
{Make ready 1-2 cups of hot water (from kettle).

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.

Steps to make Mapo tofu:

In a small bowl add the cornstarch and water. Stir well until the mixture has dissolved into a liquid paste and 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 the 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..
Before adding the cornstarch mixture give it a stir in the bowl to incorporate any of the cornstarch that may have settled at the bottom, and then pour in. 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..

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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