Mapo Tofu
Mapo Tofu

Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, mapo tofu. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Mapo Tofu is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Mapo Tofu is something that I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can have mapo tofu using 14 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Mapo Tofu:
  1. Prepare 500 g soft to medium-firm tofu
  2. Make ready 12 dried black mushrooms
  3. Take 80 g fermented black beans
  4. Get 4 cloves garlic, chopped
  5. Take 8 cm ginger, chopped
  6. Take 4 dried Sichuan type peppers, chopped
  7. Get 4 scallions, sliced diagonally
  8. Prepare 4 g Sichuan pepper, lightly crushed
  9. Get 80 g chili bean paste
  10. Make ready 20 g Chinese cooking wine
  11. Get 20 g light soy sauce
  12. Make ready 20 g sesame oil
  13. Prepare 20 g sugar
  14. Take 8 g corn starch
Instructions to make Mapo Tofu:
  1. Soak the black mushrooms in 0.4 l water for 20 minutes, wring out the excess water back in the bowl and chop the mushrooms. Reserve the mushroom flavoured water for the sauce.
  2. Chop the ginger and garlic, and crush the black beans slightly.
  3. Stir fry the mushrooms and black beans on high heat in some peanut oil until slightly crispy and fragrant.
  4. Lower the heat, add the chopped ginger, garlic, Sichuan pepper, scallion whites and chili, and stir fry until fragrant and the garlic starts to brown.
  5. Mix the mushroom water with the chili bean paste, wine, soy sauce, sesame oil and sugar and add the sauce to the wok and let simmer for a few minutes.
  6. Cut the tofu in inch sized cubes and add them to the sauce, stirring carefully to avoid breaking them. Let simmer on low heat until the tofu is heated through.
  7. Mix the corn starch with some cold water and add to the wok, and continue to simmer until the sauce is thick enough to coat the back of a spoon.
  8. Adjust hotness with chili oil, "mala" (the numbing quality of the Sichuan pepper) with more Sichuan pepper, saltiness with salt and sweetness with sugar. Garnish with the scallion greens.
  9. Serves 3-4 on its own or 6-8 as a part of a spread.

So that’s going to wrap it up for this exceptional food mapo tofu recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food at 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!