Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to prepare a special dish, mapo tofu. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Mapo tofu is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Mapo tofu is something which I’ve loved my entire life.

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 (Chinese: 麻婆豆腐; pinyin: mápó dòufu) is a popular Chinese dish from Sichuan province. It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban (fermented broad bean and chili paste) and douchi (fermented black beans), along with minced meat.

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

The ingredients needed to make Mapo tofu:

1. Get For the mince meat seasoning:
2. Make ready 1/2 teaspoon white pepper
3. Prepare 1/2 teaspoon fine salt
4. Prepare 1 cap of Shaoshing Rice Wine
5. Prepare Thickening mapo tofu sauce:
6. Get 1 teaspoon corn starch
7. Prepare 1-2 tablespoon water (to create a liquid paste)
8. Make ready Making the mapo tofu:
9. Get 1 tablespoon cooking oil (or any cooking oil of preference)
10. Take 1-2 teaspoons Sichuan peppercorns (add more or less depending on spice level preference)
11. Make ready 2 teaspoons ginger, finely minced or grated
12. Take 2 spring onions, finely sliced (stalk part for cooking, green part for garnish)
13. Make ready 500 g mince pork (or any other mince meat depending on preference)
14. Prepare 2 medium garlic cloves, finely minced or grated
15. Prepare 500-600 g medium firm tofu or silken tofu, drained and cut into 3/4 inch cubes (add more or less depending on preference)
16. Make ready 1/3 cup frozen peas (add more or less depending on preference), soaked in warm water
17. Take For the mapo tofu sauce:
18. Prepare 2 tablespoons La/spicy Doubanjiang (chilli broad bean paste)
19. Take 1 tablespoons Non-spicy Doubanjiang (broad bean paste)
20. Take 1-2 tablespoon crushed Yellow bean sauce (add more or less depending on preference)
21. Prepare 1-2 tablespoons spicy chilli sauce (or spicy crushed garlic sauce if not using fresh garlic)
22. Make ready 1-2 teaspoons white pepper
23. Take 1-2 cups hot water (from kettle)
24. Make ready Garnish:
25. Take Spring onions, finely sliced

An easy mapo tofu recipe that creates the authentic taste of China. 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. This vegan version has all the flavors that you need: numbing, spicy, salty.

Instructions 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.
9. Ready to serve and ENJOY!

It has a spicy, pungent, and appetizing flavor. This vegan version has all the flavors that you need: numbing, spicy, salty. You can order mapo tofu from many Chinese restaurants, but it’s also quite doable at home. You can find the pivotal fermented chile and broad (fava) bean sauce or paste called doubanjiang. JOC’s all-time favorite dish, and it frequently makes it into my dinner menu rotation.

So that’s going to wrap it up for this special food mapo tofu recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!