Mapo Tofu
Mapo Tofu

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, mapo tofu. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Mapo Tofu is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Mapo Tofu is something that I’ve loved my entire life.

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. The best way of serving mapo tofu is simply with steamed rice or noodles. There is nothing wrong with this recipe, but be forewarned: It is NOT a recipe for Ma Po Tofu. First of all, Ma Po Tofu's main flavor is the Sichuan peppercorn.

To get started with this recipe, we have to first prepare a few components. You can cook mapo tofu using 11 ingredients and 2 steps. Here is how you can achieve that.

The ingredients needed to make Mapo Tofu:
  1. Get 200 gms minced pork
  2. Take 450 gms silken tofu cut in 1 inch cubes
  3. Take 2/3 cup chicken/ vegetable broth or plain water
  4. Take 1 tsp corn starch
  5. Prepare 3 tbsp ginger minced
  6. Make ready 3 tbsp garlic minced
  7. Take 6-8 dried red chillies roughly chopped, or you could use 1-2 tsp of chillie flakes
  8. Take 1 tsp sichuan pepper coarsely ground
  9. Get 1/4 tsp sugar
  10. Prepare 1/4 tsp sesame oil
  11. Make ready 2-3 tbsp oil depending on the fattiness in pork

Variations exist with other ingredients such as water. Mapo Tofu is a popular Chinese dish from Sichuan Province, where spicy food is king and the signature spice of the region–the Sichuan Peppercorn–gives dishes a unique "numbing" effect. It's almost like the Sichuan peppercorns are there to not only add their fragrance and flavor, but also to numb your tongue so it can take more heat! JOC's all-time favorite dish, and it frequently makes it into my dinner menu rotation.

Steps to make Mapo Tofu:
  1. 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.
  2. 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.

It's almost like the Sichuan peppercorns are there to not only add their fragrance and flavor, but also to numb your tongue so it can take more heat! JOC's all-time favorite dish, and it frequently makes it into my dinner menu rotation. We often eat Mapo Tofu as a donburi-style, one-bowl meal for easy cleanup! 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 is going to wrap it up for this special food mapo tofu recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!