How to Make Award-winning Mapo tofu

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, mapo tofu. It is one of my favorites food recipes. This time, I will make it a bit tasty. 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 meals on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Mapo tofu is something that I’ve loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook mapo tofu using 25 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Mapo tofu:

1. Prepare For the mince meat seasoning:
2. Take white pepper
3. Make ready fine salt
4. Prepare cap of Shaoshing Rice Wine
5. Make ready Thickening mapo tofu sauce:
6. Get corn starch
7. Get water (to create a liquid paste)
8. Take Making the mapo tofu:
9. Get cooking oil (or any cooking oil of preference)
10. Take Sichuan peppercorns (add more or less depending on spice level preference)
11. Get ginger, finely minced or grated
12. Make ready 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. Get medium garlic cloves, finely minced or grated
15. Prepare medium firm tofu or silken tofu, drained and cut into 3/4 inch cubes (add more or less depending on preference)
16. Prepare frozen peas (add more or less depending on preference), soaked in warm water
17. Make ready For the mapo tofu sauce:
18. Prepare La/spicy Doubanjiang (chilli broad bean paste)
19. Get Non-spicy Doubanjiang (broad bean paste)
20. Make ready crushed Yellow bean sauce (add more or less depending on preference)
21. Take spicy chilli sauce (or spicy crushed garlic sauce if not using fresh garlic)
22. Prepare white pepper
23. Prepare hot water (from kettle)
24. Prepare Garnish:
25. Make ready 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.

So that’s going to wrap it up with this exceptional food mapo tofu recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!