Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, mapo doufu. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Even if you're not keen on tofu, give this mapo tofu a go. It's hot and really strongly flavoured thanks to chilli bean paste, fermented black beans and more. Share on. doubanjiang (豆瓣酱), the soul of Sichuan cuisine, is also known as broad bean paste. It is the essential ingredient for real Szechuan mapo tofu.
Mapo Doufu is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Mapo Doufu is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have mapo doufu using 12 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Mapo Doufu:
- Make ready 1 block Extra Firm Tofu
- Take 225 grams Ground Pork
- Take 1 Leek
- Make ready 2 Green Onions
- Prepare 300 ml Chicken Stock
- Take 2 cloves Garlic
- Take 1 knob Ginger
- Prepare 2 tbsp Sichuan Chili Paste
- Make ready 1 tbsp Soy Sauce
- Prepare 2 tbsp Sake
- Get 1 1/2 tbsp Sesame Oil
- Get Corn/Potato Starch Slurry
Mapo doufu, a quick and easy staple of Chinese cuisine, enhances tofu with doubanjiang, or chile-bean paste, Sichuan peppercorns, and pork. This mapo tofu recipe (麻婆豆腐) is the true blue, authentic real deal—the spicy, tongue-numbing, rice-is-absolutely-not-optional, can't-have-just-one-scoop mapo tofu that you get in the restaurants. 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 that goes perfectly with steamed rice.
Steps to make Mapo Doufu:
- Cut Tofu into 1 cm cubes and set aside. Chop green onions and leek and set aside. Grate/Finely chop garlic and ginger and set aside.
- Using a wok over high heat, add the Sesame oil and wait for it to heat up. Add the garlic and ginger and fry until the garlic is golden and it is very aromatic.
- Next, add the leek and the ground pork and, while continuously breaking apart the pork and stirring, cook until the pork is done. As an option you can continue cooking until it is crispy.
- Add the chili paste and stir until combined. As an option you can season now with salt and fresh cracked black pepper and soy sauce.
- Add the chicken stock and stir. Let it sit until it comes to a boil.
- Add the sake and soy sauce and stir.
- Add the tofu and stir. Bring heat down and let it simmer for 5 minutes.
- Add the slurry and stir until it thickens. Just look and see how much you need. Just add a little at a time.
- Serve over white rice or by itself, and add green onion as garnish. Enjoy!
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 that goes perfectly with steamed rice. I love cooking mapo tofu for a quick lunch or dinner. Sometimes I double the meat and sauce, so it will be enough to serve two people as a one-dish meal. 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 exceptional food mapo doufu recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
