Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, mapo tofu. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Mapo tofu is one of the top ten famous Chinese dishes and enjoys a high popularity among not only Chinese people but also many western countries. Personally I like to cook this dish at home from time to time especially in cool seasons such as winter and fall. Mapo Tofu can be found in almost any Chinese restaurant around the world with hundreds of variations adapting the piquant original to suit local tastes.
Mapo Tofu is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Mapo Tofu is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can have mapo tofu using 14 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Mapo Tofu:
- Prepare 500 g soft to medium-firm tofu
- Take 12 dried black mushrooms
- Make ready 80 g fermented black beans
- Get 4 cloves garlic, chopped
- Make ready 8 cm ginger, chopped
- Take 4 dried Sichuan type peppers, chopped
- Make ready 4 scallions, sliced diagonally
- Take 4 g Sichuan pepper, lightly crushed
- Prepare 80 g chili bean paste
- Get 20 g Chinese cooking wine
- Take 20 g light soy sauce
- Make ready 20 g sesame oil
- Get 20 g sugar
- Get 8 g corn starch
Very nice texture - creamy and soft. I tried not to stir the mixture too much as it heated so some of the tofu would retain its shape. Mapo tofu (Chinese: 麻婆豆腐; pinyin: mápó dòufu) is a popular Chinese dish from Sichuan province. 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.
Instructions to make Mapo Tofu:
- Soak the black mushrooms in 0.4 l water for 20 minutes, wring out the excess water back in the bowl and chop the mushrooms. Reserve the mushroom flavoured water for the sauce.
- Chop the ginger and garlic, and crush the black beans slightly.
- Stir fry the mushrooms and black beans on high heat in some peanut oil until slightly crispy and fragrant.
- Lower the heat, add the chopped ginger, garlic, Sichuan pepper, scallion whites and chili, and stir fry until fragrant and the garlic starts to brown.
- Mix the mushroom water with the chili bean paste, wine, soy sauce, sesame oil and sugar and add the sauce to the wok and let simmer for a few minutes.
- Cut the tofu in inch sized cubes and add them to the sauce, stirring carefully to avoid breaking them. Let simmer on low heat until the tofu is heated through.
- Mix the corn starch with some cold water and add to the wok, and continue to simmer until the sauce is thick enough to coat the back of a spoon.
- Adjust hotness with chili oil, "mala" (the numbing quality of the Sichuan pepper) with more Sichuan pepper, saltiness with salt and sweetness with sugar. Garnish with the scallion greens.
- Serves 3-4 on its own or 6-8 as a part of a spread.
Variations exist with other ingredients such as water. Poach tofu: Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish. 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.
So that’s going to wrap this up for this exceptional food mapo tofu recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
