Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, mapo tofu. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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.
Mapo Tofu is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Mapo Tofu is something that I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. 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:
- Take 500 g soft to medium-firm tofu
- Prepare 12 dried black mushrooms
- Prepare 80 g fermented black beans
- Take 4 cloves garlic, chopped
- Make ready 8 cm ginger, chopped
- Take 4 dried Sichuan type peppers, chopped
- Make ready 4 scallions, sliced diagonally
- Prepare 4 g Sichuan pepper, lightly crushed
- Make ready 80 g chili bean paste
- Take 20 g Chinese cooking wine
- Take 20 g light soy sauce
- Get 20 g sesame oil
- Take 20 g sugar
- Take 8 g corn starch
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.
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.
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 with this special food mapo tofu recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
