Simple Way to Make Homemade Mapo tofu

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, mapo tofu. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really 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! 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 one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Mapo tofu is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must first 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. Prepare For the mince meat seasoning:
2. Prepare white pepper
3. Take fine salt
4. Make ready cap of Shaoshing Rice Wine
5. Prepare Thickening mapo tofu sauce:
6. Get corn starch
7. Take water (to create a liquid paste)
8. Get Making the mapo tofu:
9. Prepare cooking oil (or any cooking oil of preference)
10. Prepare Sichuan peppercorns (add more or less depending on spice level preference)
11. Get ginger, finely minced or grated
12. Take spring onions, finely sliced (stalk part for cooking, green part for garnish)
13. Prepare mince pork (or any other mince meat depending on preference)
14. Make ready medium garlic cloves, finely minced or grated
15. Make ready 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. Make ready Non-spicy Doubanjiang (broad bean paste)
20. Take crushed Yellow bean sauce (add more or less depending on preference)
21. Make ready spicy chilli sauce (or spicy crushed garlic sauce if not using fresh garlic)
22. Make ready white pepper
23. Prepare hot water (from kettle)
24. Prepare Garnish:
25. Get 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 ( 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.

Steps 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 ( 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 (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.

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