Easiest Way to Royal Yummy Mapo Doufu

Easiest Way to Royal Yummy Mapo Doufu Delicious, fresh and tasty.

Mapo Doufu. Mapo tofu (Chinese: 麻婆豆腐; pinyin: mápó dòufu) is a popular Chinese dish from Sichuan province. It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban (fermented broad bean and chili paste) and douchi (fermented black beans), along with minced meat, traditionally beef. Variations exist with other ingredients such as water.

Besides, mapo has becomes a kind of flavor which has also been used in other dishes.

From the healthy consideration, tofu or bean curd is considered as one of the most nourishing cooking ingredients.

There are many types of tofu product on market from soft tofu to firm tofu, from tofu skin to dried tofu etc.

You can have Mapo Doufu using 12 ingredients and 9 steps. Here is how you cook that.

Ingredients of Mapo Doufu

1. Prepare 1 block of Extra Firm Tofu.

2. Prepare 225 grams of Ground Pork.

3. Prepare 1 of Leek.

4. You need 2 of Green Onions.

5. Prepare 300 ml of Chicken Stock.

6. It’s 2 cloves of Garlic.

7. You need 1 knob of Ginger.

8. It’s 2 tbsp of Sichuan Chili Paste.

9. It’s 1 tbsp of Soy Sauce.

10. Prepare 2 tbsp of Sake.

11. It’s 1 1/2 tbsp of Sesame Oil.

12. It’s of Corn/Potato Starch Slurry.

An easy mapo tofu recipe that creates the authentic taste of China.

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.

There is nothing wrong with this recipe, but be forewarned: It is NOT a recipe for Ma Po Tofu.

Mapo Doufu step by step

1. 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..

2. 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..

3. 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..

4. 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..

5. Add the chicken stock and stir. Let it sit until it comes to a boil..

6. Add the sake and soy sauce and stir..

7. Add the tofu and stir. Bring heat down and let it simmer for 5 minutes..

8. Add the slurry and stir until it thickens. Just look and see how much you need. Just add a little at a time..

9. Serve over white rice or by itself, and add green onion as garnish. Enjoy!.

First of all, Ma Po Tofu's main flavor is the Sichuan peppercorn.

Since then, I've taught the dish many times in cooking classes, which allowed me to revise it here and streamlined the process.

After all these years, it's still a crowd-pleaser.

Make it for one of those nights when While it s not everyone s cup of tea, for an authentic Sichuan style Mapo Doufu, the floral tongue numbing Sichuan peppercorn is a must.

Along with the fiery heat from the doubanjiang, it provides.