Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, mapo doufu. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Mapo Doufu is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Mapo Doufu is something which I’ve loved my entire life.
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.
To begin with this particular recipe, we have to prepare a few components. You can have mapo doufu using 12 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Mapo Doufu:
- Make ready 1 block Extra Firm Tofu
- Take 225 grams Ground Pork
- Take 1 Leek
- Prepare 2 Green Onions
- Make ready 300 ml Chicken Stock
- Prepare 2 cloves Garlic
- Make ready 1 knob Ginger
- Make ready 2 tbsp Sichuan Chili Paste
- Make ready 1 tbsp Soy Sauce
- Prepare 2 tbsp Sake
- Get 1 1/2 tbsp Sesame Oil
- Take Corn/Potato Starch Slurry
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. Mapo Tofu can be found in almost any Chinese restaurant around the world with hundreds of variations adapting the piquant original to suit local tastes. Mapo doufu or Mapo tofu (麻婆豆腐) is a popular Chinese dish from Sichuan province.
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!
It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban 豆瓣 (fermented broadbean and chili paste) and douchi 豆豉 (fermented black beans), along with minced meat, usually pork or beef. Mapo Tofu is a popular Chinese dish from Sichuan Province, where spicy food is king and the signature spice of the region–the Sichuan Peppercorn–gives dishes a unique "numbing" effect. It's almost like the Sichuan peppercorns are there to not only add their fragrance and flavor, but also to numb your tongue so it can take more heat! Mapo tofu (麻婆豆腐) is named after its inventor Mapo (means pockmarked elderly lady) who ran a small restaurant over a century ago in Chengdu, the capital of Sichuan province. It's a signature dish of Sichuan cuisine, presenting its characteristic flavour: Mala (麻辣), namely numbing and spicy.
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