Mapo Tofu
Mapo Tofu

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 food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Mapo Tofu is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Mapo Tofu is something which I’ve loved my whole life. They are nice and they look wonderful.

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 begin with this particular recipe, we have to first prepare a few ingredients. You can have mapo tofu using 17 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Mapo Tofu:
  1. Take Soft Tofu
  2. Make ready Salt
  3. Take Water
  4. Get Minced Pork
  5. Prepare Chili Bean Paste
  6. Make ready Chili Powder
  7. Take Sichuan Peppercorn
  8. Get Sugar
  9. Take Light Soy Sauce
  10. Prepare Rice Wine
  11. Prepare Dark Vinegar
  12. Get Sesame Oil
  13. Prepare Chicken Stock
  14. Prepare Cornstarch
  15. Make ready Canola Oil
  16. Get Garlic
  17. Take Green Onion

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:
  1. Boil tofu in water add salt and simmer for 5 minutes. Drain water set aside tofu.
  2. Fry the minced pork until golden brown color is achieved.
  3. Add the garlic cook for 5 minutes
  4. Add chili bean paste cook until the oil turn red.
  5. Add cayenne pepper
  6. Dissolve stock cubes in water. Add the stock to the pan.
  7. Add tofu
  8. Simmer until water is reduced.
  9. Add rice wine and light soy sauce. Stir.
  10. Dissolve cornstrach in water. Add to the pan until the sauce slightly thicker.
  11. Add sichuan peppercorn & dark vinegar.
  12. Stir, turn off heat
  13. Add sesame oil, stir.
  14. Garnish with green onion
  15. Serve it hot.

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 exceptional food mapo tofu recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!