Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, mapo tofu. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Mapo Tofu is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Mapo Tofu is something that I have loved my whole life.
This mapo tofu recipe is the true blue, authentic real deal—the spicy, tongue-numbing, rice-is-absolutely-not-optional mapo tofu that you get in the restaurants! 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.
To get started with this recipe, we must first prepare a few components. You can have mapo tofu using 14 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Mapo Tofu:
- Take 500 g soft to medium-firm tofu
- Make ready 12 dried black mushrooms
- Get 80 g fermented black beans
- Take 4 cloves garlic, chopped
- Take 8 cm ginger, chopped
- Take 4 dried Sichuan type peppers, chopped
- Make ready 4 scallions, sliced diagonally
- Make ready 4 g Sichuan pepper, lightly crushed
- Get 80 g chili bean paste
- Get 20 g Chinese cooking wine
- Take 20 g light soy sauce
- Make ready 20 g sesame oil
- Make ready 20 g sugar
- Take 8 g corn starch
The Japanese-style Mapo Tofu (Mabo Dofu) is incredibly flavorful but less spicy than the Sichuan-style. I love this recipe as I can enjoy the kick-in-the-tongue sensation and the. 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:
- 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 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. An authentic Sichuan mapo tofu recipe. 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.
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