Mapo Tofu. 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! The Japanese-style Mapo Tofu (Mabo Dofu) is incredibly flavorful but less spicy than the Sichuan-style. 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.
You can have Mapo Tofu using 12 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Mapo Tofu
- Prepare 1 lb of softer tofu (homemade preferable).
- You need 1 lb of ground pork.
- It’s 2 c of sodium-free stock of choice or water.
- Prepare 3 tbsp of minced garlic.
- You need 3 tbsp of minced ginger.
- You need 3 tbsp of doubanjiang (use less if you're not a fan of spice).
- You need 2 tbsp of sichuan pepper.
- Prepare 1 tsp of sichuan pepper powdered.
- Prepare 5 tbsp of oil.
- It’s 5 of dried chilis.
- Prepare 2 of scallions chopped for garnish.
- It’s 1 tsp of msg and/or sugar to taste.
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. This is easily my favourite Chinese recipe.
Mapo Tofu step by step
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..
Soft, silky tofu in a rich, spicy, flavourful meat sauce.it's always a crowd pleaser. I love this recipe as I can enjoy the kick-in-the-tongue sensation and the. 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. An authentic Sichuan mapo tofu recipe. 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.
