Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, mapo doufu. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look 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! Mapo Doufu (麻婆豆腐 Mābō Doufu) is a dish made by Terunori Kuga and taught to the members of the Chinese Cuisine RS. It is also one of Terunori's dish for the Moon Banquet Festival. This dish utilizes the balance between sichuan peppercorns and chili peppers of also known in chinese as.
Mapo Doufu is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Mapo Doufu is something which I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have mapo doufu using 12 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Mapo Doufu:
- Get 1 block Extra Firm Tofu
- Get 225 grams Ground Pork
- Prepare 1 Leek
- Take 2 Green Onions
- Prepare 300 ml Chicken Stock
- Prepare 2 cloves Garlic
- Take 1 knob Ginger
- Take 2 tbsp Sichuan Chili Paste
- Make ready 1 tbsp Soy Sauce
- Take 2 tbsp Sake
- Take 1 1/2 tbsp Sesame Oil
- Prepare Corn/Potato Starch Slurry
The dish goes great with steamed rice! JOC's all-time favorite dish, and it frequently makes it into my dinner menu rotation. 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. 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.
So that is going to wrap this up with this exceptional food mapo doufu recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
