Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, mapo tofu. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
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Mapo Tofu is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Mapo Tofu is something that I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have mapo tofu using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Mapo Tofu:
- Take 1 lb softer tofu (homemade preferable)
- Get 1 lb ground pork
- Take 2 c sodium-free stock of choice or water
- Take 3 tbsp minced garlic
- Make ready 3 tbsp minced ginger
- Take 3 tbsp doubanjiang (use less if you're not a fan of spice)
- Make ready 2 tbsp sichuan pepper
- Take 1 tsp sichuan pepper powdered
- Take 5 tbsp oil
- Make ready 5 dried chilis
- Get 2 scallions chopped for garnish
- Make ready 1 tsp msg and/or sugar to taste
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:
- Use the softest tofu you are comfortable cooking with. Our homemade tofu would probably be categorized as soft or medium-firm based on the brand. Prep all of your ingredients and cut the tofu into 1 inch cubes. Be sure to give the doubanjiang a pass through with your knife to chop up any whole beans that may be in the paste.
- Heat the oil in a wok and toss in the sichuan peppers and dried chilis. Cook until the peppers have turned brown and the oil is fragrant, less than 5 minutes on medium heat. You can leave the peppers in the dish, but we usually scoop them out and leave behind the oil for a less gritty texture.
- Cook the pork in the oil, making sure to break apart the ground until it's a finer mince, but we usually leave slightly larger chunks since we prefer it that way. Brown the pork until you're satisfied, then toss in the ginger, garlic, and doubanjiang. Stir fry until the aromatics have softened.
- Add in your stock (or water) and tofu. Allow to simmer until the water has reduced and tofu has softened.
- Once the stock has reduced partially, check for taste and season with salt or sugar/MSG accordingly. If there is too much liquid released from the tofu, add slurry of 1 tsp of cornstarch and a tbsp of water to thicken.
- Garnish with scallions. Serve with rice, steamed vegetables, and/or any pickled sides.
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.
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