Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, mapu tofu #chinesecooking. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Mapu tofu #chinesecooking is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Mapu tofu #chinesecooking is something that I have loved my whole life.
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! The ever popular Sichuan Mapo Tofu! If you're a bit on the fence about tofu, this is definitely one of the best 'gateway tofu' dishes. BEST SPICY Mapo Tofu RECIPE From FOOD WARS!
To begin with this recipe, we have to first prepare a few components. You can have mapu tofu #chinesecooking using 17 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Mapu tofu #chinesecooking:
- Get Sauce
- Make ready 1 tablespoon fermented black beans (or blackbean sauce)
- Take 1 cup chicken/veg stock
- Get 2-3 tbsp chili bean paste
- Get 1 tbsp Chinese rice wine
- Make ready 1 tbsp soy sauce
- Make ready 1 tbsp sugar
- Prepare 1/2 tsp ground Sichuan pepper
- Make ready Other ingredients
- Make ready 2 tbsp vegetable oil
- Get Half small pack ground pork or beef
- Make ready 2 leeks, white parts only, thinly sliced at an angle
- Get 2 cloves garlic, minced
- Make ready 1 tsp minced ginger
- Take 1 block soft or medium-firm tofu drained and cut into 1-inch
- Prepare 1 tbsp cornflour, dissolved in 2-3 tbsp water
- Get 1-2 spring onion, green part only, chopped for garnish
She's also very enthusiastic and hospitable, and can be straightforward but always polite. She is a totally reliable lady. Authentic Szechuan style mapo tofu is one of the branding dishes of Szechuan cuisine. Making the yummiest mapo tofu at home for several bowls of steamed rice.
Steps to make Mapu tofu #chinesecooking:
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- Prepare the sauce: Rinse the black beans to remove any grit. In a small bowl, mash the black beans with the back of a spoon. Combine the black beans with the chicken stock, chili bean paste, rice wine, soy sauce, sesame oil, sugar, and Sichuan pepper. Set aside.
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- Heat a wok or large pan or wok over high heat. Add the cooking oil and swirl to coat the base. Add the pork and stir-fry until crispy and starting to brown but not yet dry, about 2 minutes, breaking up the pork with a spatula. Reduce the heat to medium, then add leeks, garlic, and ginger and stir-fry until fragrant, about 1 minute.
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- Pour in the sauce and bring the liquid to a boil, the reduce to a simmer. The liquid should now have a nice red color. Gently add the tofu cubes, being careful to not move them around too much or else they will break up. Allow the sauce to simmer for about 2 to 3 minutes so the tofu can cook and absorb the the sauce.
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- Carefully push the tofu to the sides and create a small well in the middle. Stir in the cornflour mixture in the center. Allow the liquid to simmer for another minute, until the sauce has thickened enough to coat the back of a spoon. Transfer to a deep plate or wide bowl, sprinkle spring onion on top, and serve hot with steamed rice.
Authentic Szechuan style mapo tofu is one of the branding dishes of Szechuan cuisine. Making the yummiest mapo tofu at home for several bowls of steamed rice. Cut the tofu into bite-sized cubes. When the water is at a gentle simmer (don't rapidly boil the water or the tofu might break up), add a generous couple of. Mapo tofu (麻婆豆腐, ma po dou fu) is one of the most popular classic Sichuan dishes.
So that’s going to wrap this up with this special food mapu tofu #chinesecooking recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
