Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, mapo tofu. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Mapo Tofu is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Mapo Tofu is something that I have loved my entire life. They’re nice and they look wonderful.
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. The Japanese-style Mapo Tofu (Mabo Dofu) is incredibly flavorful but less spicy than the Sichuan-style.
To begin with this particular recipe, we must prepare a few components. You can cook mapo tofu using 14 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Mapo Tofu:
- Get 500 g soft to medium-firm tofu
- Get 12 dried black mushrooms
- Make ready 80 g fermented black beans
- Prepare 4 cloves garlic, chopped
- Prepare 8 cm ginger, chopped
- Make ready 4 dried Sichuan type peppers, chopped
- Take 4 scallions, sliced diagonally
- Prepare 4 g Sichuan pepper, lightly crushed
- Get 80 g chili bean paste
- Get 20 g Chinese cooking wine
- Prepare 20 g light soy sauce
- Get 20 g sesame oil
- Take 20 g sugar
- Take 8 g corn starch
Mapo tofu (麻婆豆腐, ma po dou fu) is one of the most popular classic Sichuan dishes. It has a spicy, pungent, and appetizing flavor that goes perfectly with steamed rice. I love cooking mapo tofu for a. I love this recipe as I can enjoy the kick-in-the-tongue sensation and the.
Steps 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.
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. Mapo Tofu (or Mapo Dofu) recipe. A Sichuan classic of melt in the mouth silken tofu, covered in a fiery red, earthy, slightly tongue numbing chilli sauce, made with Doubanjiang, the Sichuan chilli bean. Beef, beef broth, chicken, chicken broth, garlic, ginger, green bell pepper, green chili pepper, green onion, ground black pepper, hot pepper flakes, hot pepper paste, onion, pork shoulder, potato starch, salt, sesame oil, soy sauce, tofu, vegetable oil, vegetable stock. 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.
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