Hey everyone, 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. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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! Mapo Tofu Recipe - Pai's Kitchen - Chinese Recipe. • BEST SPICY Mapo Tofu RECIPE From FOOD WARS! She has an extreme sense of justice and will always step forward to right wrongs.
Mapo tofu is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Mapo tofu is something that I have loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have mapo tofu using 25 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Mapo tofu:
- Get For the mince meat seasoning:
- Take 1/2 teaspoon white pepper
- Make ready 1/2 teaspoon fine salt
- Take 1 cap of Shaoshing Rice Wine
- Prepare Thickening mapo tofu sauce:
- Make ready 1 teaspoon corn starch
- Get 1-2 tablespoon water (to create a liquid paste)
- Make ready Making the mapo tofu:
- Get 1 tablespoon cooking oil (or any cooking oil of preference)
- Get 1-2 teaspoons Sichuan peppercorns (add more or less depending on spice level preference)
- Take 2 teaspoons ginger, finely minced or grated
- Get 2 spring onions, finely sliced (stalk part for cooking, green part for garnish)
- Make ready 500 g mince pork (or any other mince meat depending on preference)
- Make ready 2 medium garlic cloves, finely minced or grated
- Get 500-600 g 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 frozen peas (add more or less depending on preference), soaked in warm water
- Prepare For the mapo tofu sauce:
- Prepare 2 tablespoons La/spicy Doubanjiang (chilli broad bean paste)
- Take 1 tablespoons Non-spicy Doubanjiang (broad bean paste)
- Take 1-2 tablespoon crushed Yellow bean sauce (add more or less depending on preference)
- Prepare 1-2 tablespoons spicy chilli sauce (or spicy crushed garlic sauce if not using fresh garlic)
- Make ready 1-2 teaspoons white pepper
- Prepare 1-2 cups hot water (from kettle)
- Prepare Garnish:
- Take Spring onions, finely sliced
It is recorded that there is a couple who. I love this recipe as I can enjoy the kick-in-the-tongue sensation and the. 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 bowl transfer the mince meat and season with white pepper, salt and Shaoshing rice wine. 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 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.
- In a small bowl add the cornstarch and water. Stir well until the mixture has dissolved into a liquid paste.
- 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.
- 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. I love cooking mapo tofu for a. Mapo Tofu - Learn how to make flavorful, and delicious Chinese mapo tofu with this easy recipe that you can make at home and better than restaurants. Mapo tofu needs to be served hot for the best taste.
So that’s going to wrap it up with this special food mapo tofu recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget 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!
