Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, mapo tofu. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Mapo Tofu is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Mapo Tofu is something that I have loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have mapo tofu using 12 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Mapo Tofu:
- Take 1 lb softer tofu (homemade preferable)
- Prepare 1 lb ground pork
- Prepare 2 c sodium-free stock of choice or water
- Get 3 tbsp minced garlic
- Prepare 3 tbsp minced ginger
- Make ready 3 tbsp doubanjiang (use less if you're not a fan of spice)
- Get 2 tbsp sichuan pepper
- Prepare 1 tsp sichuan pepper powdered
- Make ready 5 tbsp oil
- Make ready 5 dried chilis
- Take 2 scallions chopped for garnish
- Get 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 is going to wrap it up for this exceptional food mapo tofu recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
