Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, mapo tofu. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Mapo Tofu is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Mapo Tofu is something which I’ve loved my whole life. They are nice and they look fantastic.
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To get started with this particular recipe, we have to first prepare a few components. You can cook mapo tofu using 12 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Mapo Tofu:
- Prepare 1 lb softer tofu (homemade preferable)
- Make ready 1 lb ground pork
- Make ready 2 c sodium-free stock of choice or water
- Get 3 tbsp minced garlic
- Take 3 tbsp minced ginger
- Make ready 3 tbsp doubanjiang (use less if you're not a fan of spice)
- Prepare 2 tbsp sichuan pepper
- Make ready 1 tsp sichuan pepper powdered
- Prepare 5 tbsp oil
- Get 5 dried chilis
- Take 2 scallions chopped for garnish
- Get 1 tsp msg and/or sugar to taste
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. Poach tofu: Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish.
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.
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. 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 Mapo tofu (麻婆豆腐, ma po dou fu) is one of the most popular classic Sichuan dishes.
So that’s going to wrap it up for this special food mapo tofu recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
