Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive 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 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. She has an extreme sense of justice and will always step forward to right wrongs.
Mapo Tofu is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Mapo Tofu is something that I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can have mapo tofu using 11 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Mapo Tofu:
- Prepare 200 gms minced pork
- Get 450 gms silken tofu cut in 1 inch cubes
- Get 2/3 cup chicken/ vegetable broth or plain water
- Take 1 tsp corn starch
- Make ready 3 tbsp ginger minced
- Make ready 3 tbsp garlic minced
- Take 6-8 dried red chillies roughly chopped, or you could use 1-2 tsp of chillie flakes
- Get 1 tsp sichuan pepper coarsely ground
- Take 1/4 tsp sugar
- Make ready 1/4 tsp sesame oil
- Take 2-3 tbsp oil depending on the fattiness in pork
The ever popular Sichuan Mapo Tofu! If you're a bit on the fence about tofu, this is definitely one of the best 'gateway tofu' dishes. 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. This dish can also be called the Mapo Doufu.
Steps to make Mapo Tofu:
- 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.
- 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.
Mapo Tofu (麻婆豆腐) is a fiery Sichuan pork and tofu stir-fry with the hallmark málà(麻辣) balance of tongue tingling and spicy. I love this recipe as I can enjoy the kick-in-the-tongue sensation and the. An authentic Sichuan mapo tofu recipe. Mapo tofu needs to be served hot for the best taste. However, since tofu holds heat very well, for In terms of the Mala(麻辣) sensation (the level of hotness and numbness), my Mapo tofu recipe is not.
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