Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, mapo tofu. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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! 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 in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Mapo Tofu is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook mapo tofu using 11 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Mapo Tofu:
- Take 200 gms minced pork
- Prepare 450 gms silken tofu cut in 1 inch cubes
- Prepare 2/3 cup chicken/ vegetable broth or plain water
- Prepare 1 tsp corn starch
- Make ready 3 tbsp ginger minced
- Make ready 3 tbsp garlic minced
- Take 6-8 dried red chillies roughly chopped, or you could use 1-2 tsp of chillie flakes
- Get 1 tsp sichuan pepper coarsely ground
- Take 1/4 tsp sugar
- Take 1/4 tsp sesame oil
- Get 2-3 tbsp oil depending on the fattiness in pork
It is recorded that there is a couple who. Mapo tofu (pronounced mapo doufu in Mandarin, 麻婆豆腐) originates from China's Sichuan Province. Legend has it that an old woman in Sichuan was known for serving a delicious tofu dish. I love this recipe as I can enjoy the kick-in-the-tongue sensation and the.
Instructions to make Mapo Tofu:
- Heat oil in your wok over medium heat. Add your ground Sichuan peppercorns and stir occasionally for 30 seconds. Add the ginger, garlic, chillies fry until aromatic about 1-2 minute, then turn heat to high and add the ground pork. Break up the meat and fry it until it’s cooked through. add broth/water and let it come to a boil; turn heat to medium and let it continue to simmer. Meanwhile in 1/4cup of water add corn starch and mix thoroughly. Now add cornstarch mixture to the broth and stir.
- Let it continue to simmer and thicken slightly. Once slightly thick, add tofu, give a light stir, let it continue to cook for about 5 minutes, now stir in sesame oil and sugar, turn heat off, garnish with green onions and coriander and serve with a steaming hot bowl of boiled rice.
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 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 (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.
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