Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, mapo tofu. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

She has an extreme sense of justice and will always step forward to right wrongs. She's also very enthusiastic and hospitable, and can be straightforward but always polite. She is a totally reliable lady. Mapo Tofu is a traditional Sichuan dish which features peppercorns and hot peppers to give it that.

Mapo tofu is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Mapo tofu is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have mapo tofu using 25 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Mapo tofu:

1. Make ready For the mince meat seasoning:
2. Take white pepper
3. Make ready fine salt
4. Take cap of Shaoshing Rice Wine
5. Prepare Thickening mapo tofu sauce:
6. Make ready corn starch
7. Make ready water (to create a liquid paste)
8. Make ready Making the mapo tofu:
9. Get cooking oil (or any cooking oil of preference)
10. Prepare Sichuan peppercorns (add more or less depending on spice level preference)
11. Prepare ginger, finely minced or grated
12. Get spring onions, finely sliced (stalk part for cooking, green part for garnish)
13. Get mince pork (or any other mince meat depending on preference)
14. Get medium garlic cloves, finely minced or grated
15. Get medium firm tofu or silken tofu, drained and cut into 3/4 inch cubes (add more or less depending on preference)
16. Prepare frozen peas (add more or less depending on preference), soaked in warm water
17. Make ready For the mapo tofu sauce:
18. Take La/spicy Doubanjiang (chilli broad bean paste)
19. Prepare Non-spicy Doubanjiang (broad bean paste)
20. Prepare crushed Yellow bean sauce (add more or less depending on preference)
21. Get spicy chilli sauce (or spicy crushed garlic sauce if not using fresh garlic)
22. Make ready white pepper
23. Prepare hot water (from kettle)
24. Take Garnish:
25. Take Spring onions, finely sliced

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. 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.

Steps to make Mapo tofu:

1. In a bowl transfer the mince meat and season with white pepper, salt and Shaoshing rice wine. Set aside.
2. 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.
3. 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.
4. 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).
5. 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.
6. In a small bowl add the cornstarch and water. Stir well until the mixture has dissolved into a liquid paste.
7. 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.
8. 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.

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. 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. I love this recipe as I can enjoy the kick-in-the-tongue sensation and the.

So that is going to wrap this up with this special food mapo tofu recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!