Recipe of Ultimate Mapo tofu

Hey everyone, 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.

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. She is a totally reliable lady. Mapo Tofu is a traditional Sichuan dish which features peppercorns and hot peppers to give it that.

Mapo tofu is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Mapo tofu is something which I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have mapo tofu using 25 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Mapo tofu:

1. Get For the mince meat seasoning:
2. Take white pepper
3. Prepare fine salt
4. Prepare cap of Shaoshing Rice Wine
5. Take Thickening mapo tofu sauce:
6. Prepare corn starch
7. Get water (to create a liquid paste)
8. Take Making the mapo tofu:
9. Prepare cooking oil (or any cooking oil of preference)
10. Make ready Sichuan peppercorns (add more or less depending on spice level preference)
11. Take ginger, finely minced or grated
12. Make ready spring onions, finely sliced (stalk part for cooking, green part for garnish)
13. Take mince pork (or any other mince meat depending on preference)
14. Prepare medium garlic cloves, finely minced or grated
15. Prepare medium firm tofu or silken tofu, drained and cut into 3/4 inch cubes (add more or less depending on preference)
16. Make ready frozen peas (add more or less depending on preference), soaked in warm water
17. Take For the mapo tofu sauce:
18. Get La/spicy Doubanjiang (chilli broad bean paste)
19. Take Non-spicy Doubanjiang (broad bean paste)
20. Get crushed Yellow bean sauce (add more or less depending on preference)
21. Take spicy chilli sauce (or spicy crushed garlic sauce if not using fresh garlic)
22. Get white pepper
23. Take hot water (from kettle)
24. Prepare Garnish:
25. Take Spring onions, finely sliced

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. 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.

Instructions to make Mapo tofu:

1. In a bowl transfer the mince meat and season with white pepper, salt and Shaoshing rice wine. Set aside.
2. 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.
3. 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.
4. 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).
5. 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.
6. In a small bowl add the cornstarch and water. Stir well until the mixture has dissolved into a liquid paste.
7. 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.
8. 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 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. What does mapo tofu taste like? Mapo tofu tastes spicy: both conventionally spicy with heat on your tongue, and málà, a numbing kind of spicy that is characteristic of Sichuan food. I love this recipe as I can enjoy the kick-in-the-tongue sensation and the.

So that’s going to wrap this up with this exceptional food mapo tofu recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!