Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, mapo tofu gratin. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Mapo tofu gratin is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Mapo tofu gratin is something which I’ve loved my whole life.

Mapo tofu is one of the top ten famous Chinese dishes and enjoys a high popularity among not only Chinese people but also many western countries. 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 is indeed one of our favorite dishes to order at Chinese restaurants. We are excited to bring you a simple recipe that can be made easily at home.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook mapo tofu gratin using 29 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Mapo tofu gratin:

1. Take Rice:
2. Make ready 2 cups freshly cooked warm rice (1 cup per serving)
3. Make ready Minced pork seasoning:
4. Take 250 v minced pork
5. Get 1/2 teaspoon white pepper
6. Take 1/2 teaspoon fine salt
7. Get 1 cap of Shaoshing Rice Wine
8. Make ready Thickening mapo tofu sauce:
9. Make ready 1 teaspoon corn starch
10. Get 1-2 tablespoon water (to create a liquid paste)
11. Make ready Making the mapo tofu:
12. Get 1 tablespoon cooking oil (or any cooking oil of preference)
13. Take 1-2 teaspoons Sichuan peppercorns (add more or less depending on spice level preference)
14. Make ready 2 teaspoons ginger, finely minced or grated
15. Take 2 spring onions, finely sliced (stalk part for cooking, green part for garnish)
16. Get 500 g mince pork (or any other mince meat depending on preference)
17. Make ready 2 medium garlic cloves, finely minced or grated
18. Make ready 500-600 g medium firm tofu or silken tofu, drained and cut into 3/4 inch cubes (add more or less depending on preference)
19. Get 1/3 cup frozen peas (add more or less depending on preference), soaked in warm water
20. Make ready Sprinkle of sugar (caster or granulated, optional)
21. Take Mapo tofu sauce:
22. Make ready 2 tablespoons La/spicy Doubanjiang (chilli broad bean paste)
23. Get 1 tablespoons Non-spicy Doubanjiang (broad bean paste)
24. Take 1-2 tablespoon crushed Yellow bean sauce (add more or less depending on preference)
25. Make ready 1-2 tablespoons spicy chilli sauce (or spicy crushed garlic sauce if not using fresh garlic)
26. Take 1-2 teaspoons white pepper
27. Take 1-2 cups hot water (from kettle)
28. Get To garnish:
29. Get 100 g grated cheese (any cheese that melts)

Mapo Tofu (or Mapo Dofu) recipe. I love this recipe as I can enjoy the kick-in-the-tongue sensation and the. 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.

Steps to make Mapo tofu gratin:

1. Cook the rice in either a rice cooker or in a pot. Keep warm until needed.
2. In a bowl transfer the mince meat and season with white pepper, salt and Shaoshing rice wine. Set aside.
3. 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.
4. 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.
5. 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. Add a sprinkle of sugar (optional) and 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).
6. 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.
7. In a small bowl add the cornstarch and water. Stir well until the mixture has dissolved into a liquid paste.
8. 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 a little. Tip: you want the sauce to still be runny for the gratin so it can soak into the rice. If not runny add a little bit of water to loosen. Once the sauce is to desired thickness turn the heat off.
9. To assemble place warm rice into a gratin dish, ladle over the mapo tofu. Then sprinkle the grated cheese on top.
10. Transfer on a baking tray and place in the oven at 180 degrees for 8 minutes until the mapo tofu is bubbling. Then change the oven setting to grill and turn it up to 200 degrees to now colour the top of the cheese for 5-8 minutes. Or until the cheese on top is to desired colour.
11. Remove baking tray from the oven and place on a plate or a serving board. Serve and eat immediately while pipping hot.
12. Ready to serve and ENJOY!

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. JOC’s all-time favorite dish, and it frequently makes it into my dinner menu rotation. Mapo Tofu (麻婆豆腐) is a fiery Sichuan pork and tofu stir-fry with the hallmark málà balance of tongue tingling and spicy. I’m excited to share my Korean-style mapo tofu (mapadubu: 마파두부) recipe with you today!

So that’s going to wrap it up for this special food mapo tofu gratin recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!