Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, mapo tofu. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Mapo Tofu is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Mapo Tofu is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook mapo tofu using 14 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Mapo Tofu:
- Get 500 g soft to medium-firm tofu
- Make ready 12 dried black mushrooms
- Take 80 g fermented black beans
- Take 4 cloves garlic, chopped
- Prepare 8 cm ginger, chopped
- Take 4 dried Sichuan type peppers, chopped
- Get 4 scallions, sliced diagonally
- Get 4 g Sichuan pepper, lightly crushed
- Take 80 g chili bean paste
- Make ready 20 g Chinese cooking wine
- Make ready 20 g light soy sauce
- Get 20 g sesame oil
- Get 20 g sugar
- Take 8 g corn starch
Instructions to make Mapo Tofu:
- 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.
- Chop the ginger and garlic, and crush the black beans slightly.
- Stir fry the mushrooms and black beans on high heat in some peanut oil until slightly crispy and fragrant.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serves 3-4 on its own or 6-8 as a part of a spread.
So that is going to wrap this up with this exceptional food mapo tofu recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
