Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, mapo doufu. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Mapo Doufu is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Mapo Doufu is something that I’ve loved my whole life.
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.
To begin with this recipe, we must first prepare a few ingredients. You can cook mapo doufu using 12 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Mapo Doufu:
- Take 1 block Extra Firm Tofu
- Take 225 grams Ground Pork
- Get 1 Leek
- Make ready 2 Green Onions
- Make ready 300 ml Chicken Stock
- Prepare 2 cloves Garlic
- Take 1 knob Ginger
- Get 2 tbsp Sichuan Chili Paste
- Make ready 1 tbsp Soy Sauce
- Get 2 tbsp Sake
- Take 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.
Instructions 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 is going to wrap this 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 in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
