Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, mapo tofu. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Mapo Tofu is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Mapo Tofu is something that I’ve loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have mapo tofu using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Mapo Tofu:

1. Take 1 lb softer tofu (homemade preferable)
2. Make ready 1 lb ground pork
3. Get 2 c sodium-free stock of choice or water
4. Take 3 tbsp minced garlic
5. Make ready 3 tbsp minced ginger
6. Make ready 3 tbsp doubanjiang (use less if you’re not a fan of spice)
7. Make ready 2 tbsp sichuan pepper
8. Prepare 1 tsp sichuan pepper powdered
9. Get 5 tbsp oil
10. Make ready 5 dried chilis
11. Get 2 scallions chopped for garnish
12. Take 1 tsp msg and/or sugar to taste

Steps to make Mapo Tofu:

1. 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.
2. 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.
3. 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.
4. Add in your stock (or water) and tofu. Allow to simmer until the water has reduced and tofu has softened.
5. 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.
6. Garnish with scallions. Serve with rice, steamed vegetables, and/or any pickled sides.
7. Ready to serve and ENJOY!

So that is going to wrap this up for this special food mapo tofu recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!