Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, mapo tofu. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Mapo Tofu is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Mapo Tofu is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can cook mapo tofu using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Mapo Tofu:
- Get 1 lb softer tofu (homemade preferable)
- Get 1 lb ground pork
- Make ready 2 c sodium-free stock of choice or water
- Prepare 3 tbsp minced garlic
- Get 3 tbsp minced ginger
- Prepare 3 tbsp doubanjiang (use less if you're not a fan of spice)
- Take 2 tbsp sichuan pepper
- Make ready 1 tsp sichuan pepper powdered
- Prepare 5 tbsp oil
- Take 5 dried chilis
- Make ready 2 scallions chopped for garnish
- Make ready 1 tsp msg and/or sugar to taste
Instructions to make Mapo Tofu:
- Use the softest tofu you are comfortable cooking with. Our homemade tofu would probably be categorized as soft or medium-firm based on the brand. Prep all of your ingredients and cut the tofu into 1 inch cubes. Be sure to give the doubanjiang a pass through with your knife to chop up any whole beans that may be in the paste.
- Heat the oil in a wok and toss in the sichuan peppers and dried chilis. Cook until the peppers have turned brown and the oil is fragrant, less than 5 minutes on medium heat. You can leave the peppers in the dish, but we usually scoop them out and leave behind the oil for a less gritty texture.
- Cook the pork in the oil, making sure to break apart the ground until it's a finer mince, but we usually leave slightly larger chunks since we prefer it that way. Brown the pork until you're satisfied, then toss in the ginger, garlic, and doubanjiang. Stir fry until the aromatics have softened.
- Add in your stock (or water) and tofu. Allow to simmer until the water has reduced and tofu has softened.
- Once the stock has reduced partially, check for taste and season with salt or sugar/MSG accordingly. If there is too much liquid released from the tofu, add slurry of 1 tsp of cornstarch and a tbsp of water to thicken.
- Garnish with scallions. Serve with rice, steamed vegetables, and/or any pickled sides.
So that’s going to wrap it up for this special food mapo tofu recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
