Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, mapo tofu. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
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Mapo Tofu is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Mapo Tofu is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook mapo tofu using 11 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Mapo Tofu:
- Get 200 gms minced pork
- Prepare 450 gms silken tofu cut in 1 inch cubes
- Make ready 2/3 cup chicken/ vegetable broth or plain water
- Get 1 tsp corn starch
- Prepare 3 tbsp ginger minced
- Prepare 3 tbsp garlic minced
- Take 6-8 dried red chillies roughly chopped, or you could use 1-2 tsp of chillie flakes
- Get 1 tsp sichuan pepper coarsely ground
- Take 1/4 tsp sugar
- Take 1/4 tsp sesame oil
- Take 2-3 tbsp oil depending on the fattiness in pork
It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban (fermented broad bean and chili paste) and douchi (fermented black beans), along with minced meat, traditionally beef. Variations exist with other ingredients such as water. This spicy, aromatic Sichuan dish is recognizable from the citrus aroma of Sichuan peppercorns and the spicy fermented flavor of hot bean sauce. Mapo tofu is a justly popular menu item in many Chinese restaurants It is a quickly cooked dish of braised tofu with minced pork (sometimes beef) in a bracing spicy sauce made with fermented black beans and fermented broad bean paste, along with hot red pepper and Sichuan pepper This meatless version with fresh shiitake mushrooms is completely satisfying, and surprisingly easy to make Poach tofu: Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish.
Instructions to make Mapo Tofu:
- Heat oil in your wok over medium heat. Add your ground Sichuan peppercorns and stir occasionally for 30 seconds. Add the ginger, garlic, chillies fry until aromatic about 1-2 minute, then turn heat to high and add the ground pork. Break up the meat and fry it until it’s cooked through. add broth/water and let it come to a boil; turn heat to medium and let it continue to simmer. Meanwhile in 1/4cup of water add corn starch and mix thoroughly. Now add cornstarch mixture to the broth and stir.
- Let it continue to simmer and thicken slightly. Once slightly thick, add tofu, give a light stir, let it continue to cook for about 5 minutes, now stir in sesame oil and sugar, turn heat off, garnish with green onions and coriander and serve with a steaming hot bowl of boiled rice.
Stir-fry pork: Heat a wok or large heavy skillet over high heat until hot and. Mapo Tofu is a classic Szechuan dish that features tofu covered in spices and minced meat. It pairs extremely well with rice, and may even be necessary with how spicy it can get. The name literally translates to "pockmarked old lady tofu", inspired by the old lady that made this dish. I'd never sliced soft tofu before - it's so easy! two cuts horizontally then slice as on a grid.
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