Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, mapo tofu. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
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! She has an extreme sense of justice and will always step forward to right wrongs. She's also very enthusiastic and hospitable, and can be straightforward but always polite.
Mapo Tofu is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Mapo Tofu is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can have mapo tofu using 14 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Mapo Tofu:
- Make ready 500 g soft to medium-firm tofu
- Take 12 dried black mushrooms
- Get 80 g fermented black beans
- Prepare 4 cloves garlic, chopped
- Get 8 cm ginger, chopped
- Take 4 dried Sichuan type peppers, chopped
- Prepare 4 scallions, sliced diagonally
- Prepare 4 g Sichuan pepper, lightly crushed
- Get 80 g chili bean paste
- Prepare 20 g Chinese cooking wine
- Get 20 g light soy sauce
- Get 20 g sesame oil
- Take 20 g sugar
- Make ready 8 g corn starch
Mapo tofu needs to be served hot for the best taste. However, since tofu holds heat very well, for In terms of the Mala(麻辣) sensation (the level of hotness and numbness), my Mapo tofu recipe is not. 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 Tofu:
- Soak the black mushrooms in 0.4 l water for 20 minutes, wring out the excess water back in the bowl and chop the mushrooms. Reserve the mushroom flavoured water for the sauce.
- Chop the ginger and garlic, and crush the black beans slightly.
- Stir fry the mushrooms and black beans on high heat in some peanut oil until slightly crispy and fragrant.
- Lower the heat, add the chopped ginger, garlic, Sichuan pepper, scallion whites and chili, and stir fry until fragrant and the garlic starts to brown.
- Mix the mushroom water with the chili bean paste, wine, soy sauce, sesame oil and sugar and add the sauce to the wok and let simmer for a few minutes.
- Cut the tofu in inch sized cubes and add them to the sauce, stirring carefully to avoid breaking them. Let simmer on low heat until the tofu is heated through.
- Mix the corn starch with some cold water and add to the wok, and continue to simmer until the sauce is thick enough to coat the back of a spoon.
- Adjust hotness with chili oil, "mala" (the numbing quality of the Sichuan pepper) with more Sichuan pepper, saltiness with salt and sweetness with sugar. Garnish with the scallion greens.
- Serves 3-4 on its own or 6-8 as a part of a spread.
I love cooking mapo tofu for a. I love this recipe as I can enjoy the kick-in-the-tongue sensation and the. What does mapo tofu taste like? Mapo tofu tastes spicy: both conventionally spicy with heat on your tongue, and málà, a numbing kind of spicy that is characteristic of Sichuan food. Mapo Tofu (麻婆豆腐) is a fiery Sichuan pork and tofu stir-fry with the hallmark málà(麻辣) balance of tongue tingling and spicy.
So that’s going to wrap it up for this exceptional food mapo tofu recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
