Recipe of Perfect Mapo Tofu

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, mapo tofu. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Mapo Tofu is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. Mapo Tofu is something which I have loved my entire life. They’re nice and they look wonderful.

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 get started with this particular recipe, we must first prepare a few ingredients. You can cook mapo tofu using 14 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Mapo Tofu:

1. Get 500 g soft to medium-firm tofu
2. Make ready 12 dried black mushrooms
3. Take 80 g fermented black beans
4. Prepare 4 cloves garlic, chopped
5. Prepare 8 cm ginger, chopped
6. Prepare 4 dried Sichuan type peppers, chopped
7. Get 4 scallions, sliced diagonally
8. Take 4 g Sichuan pepper, lightly crushed
9. Prepare 80 g chili bean paste
10. Make ready 20 g Chinese cooking wine
11. Get 20 g light soy sauce
12. Get 20 g sesame oil
13. Get 20 g sugar
14. Get 8 g corn starch

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.

Instructions to make Mapo Tofu:

1. 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.
2. Chop the ginger and garlic, and crush the black beans slightly.
3. Stir fry the mushrooms and black beans on high heat in some peanut oil until slightly crispy and fragrant.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. Serves 3-4 on its own or 6-8 as a part of a spread.

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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