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Before you jump to Mapo tofu recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater
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We hope you got benefit from reading it, now let’s go back to mapo tofu recipe. You can have mapo tofu using 25 ingredients and 8 steps. Here is how you do that.
The ingredients needed to cook Mapo tofu:
- You need For the mince meat seasoning:
- Get white pepper
- Take fine salt
- Use cap of Shaoshing Rice Wine
- You need Thickening mapo tofu sauce:
- Prepare corn starch
- Prepare water (to create a liquid paste)
- You need Making the mapo tofu:
- You need cooking oil (or any cooking oil of preference)
- Prepare Sichuan peppercorns (add more or less depending on spice level preference)
- Prepare ginger, finely minced or grated
- Get spring onions, finely sliced (stalk part for cooking, green part for garnish)
- Prepare mince pork (or any other mince meat depending on preference)
- Prepare medium garlic cloves, finely minced or grated
- Prepare medium firm tofu or silken tofu, drained and cut into 3/4 inch cubes (add more or less depending on preference)
- You need frozen peas (add more or less depending on preference), soaked in warm water
- Prepare For the mapo tofu sauce:
- Prepare La/spicy Doubanjiang (chilli broad bean paste)
- Take Non-spicy Doubanjiang (broad bean paste)
- Take crushed Yellow bean sauce (add more or less depending on preference)
- Prepare spicy chilli sauce (or spicy crushed garlic sauce if not using fresh garlic)
- You need white pepper
- Use hot water (from kettle)
- Use Garnish:
- Use Spring onions, finely sliced
Steps to make Mapo tofu:
- In a bowl transfer the mince meat and season with white pepper, salt and Shaoshing rice wine. Set aside.
- 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.
- 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.
- 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).
- 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.
- In a small bowl add the cornstarch and water. Stir well until the mixture has dissolved into a liquid paste.
- 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.
- 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.
It has a spicy, pungent, and appetizing flavor that goes perfectly with steamed rice. I love cooking mapo tofu for a. What does mapo tofu taste like? Mapo tofu tastes spicy: both conventionally spicy with heat on your tongue, and málà, a numbing kind of spicy that is characteristic of Sichuan food. 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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