How to Make Award-winning Mapo tofu

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, mapo tofu. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Mapo tofu is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Mapo tofu is something which I’ve loved my entire life.

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! Press shift question mark to access a list of keyboard shortcuts. The Japanese-style Mapo Tofu (Mabo Dofu) is incredibly flavorful but less spicy than the Sichuan-style. The ever popular Sichuan Mapo Tofu!

To begin with this particular recipe, we have to 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. Take For the mince meat seasoning:
2. Take 1/2 teaspoon white pepper
3. Take 1/2 teaspoon fine salt
4. Take 1 cap of Shaoshing Rice Wine
5. Take Thickening mapo tofu sauce:
6. Get 1 teaspoon corn starch
7. Take 1-2 tablespoon water (to create a liquid paste)
8. Get Making the mapo tofu:
9. Take 1 tablespoon cooking oil (or any cooking oil of preference)
10. Make ready 1-2 teaspoons Sichuan peppercorns (add more or less depending on spice level preference)
11. Take 2 teaspoons ginger, finely minced or grated
12. Take 2 spring onions, finely sliced (stalk part for cooking, green part for garnish)
13. Get 500 g mince pork (or any other mince meat depending on preference)
14. Get 2 medium garlic cloves, finely minced or grated
15. Prepare 500-600 g medium firm tofu or silken tofu, drained and cut into 3/4 inch cubes (add more or less depending on preference)
16. Make ready 1/3 cup frozen peas (add more or less depending on preference), soaked in warm water
17. Prepare For the mapo tofu sauce:
18. Make ready 2 tablespoons La/spicy Doubanjiang (chilli broad bean paste)
19. Get 1 tablespoons Non-spicy Doubanjiang (broad bean paste)
20. Take 1-2 tablespoon crushed Yellow bean sauce (add more or less depending on preference)
21. Take 1-2 tablespoons spicy chilli sauce (or spicy crushed garlic sauce if not using fresh garlic)
22. Make ready 1-2 teaspoons white pepper
23. Make ready 1-2 cups hot water (from kettle)
24. Take 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 can be found in nearly any Chinese restaurant around the world with hundreds of variations adapting the piquant original to suit local tastes. This dish can also be called the Mapo Doufu.

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 can be found in nearly any Chinese restaurant around the world with hundreds of variations adapting the piquant original to suit local tastes. This dish can also be called the Mapo Doufu. 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. Mapo Tofu - Learn how to make flavorful, and delicious Chinese mapo tofu with this easy recipe that you can make at home and better than restaurants.

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