Recipe: Yummy Mapo Tofu

Mapo Tofu. Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Add the bean paste and cook, stirring for a few mins until fragrant, then add the black beans, ginger and garlic.

At the very beginning, Mapo tofu is named after its creator. It is recorded that there is a couple who own a restaurant mainly selling vegetarian dishes. The wife also the cook gets some pock (麻子in Chinese)on her face. You can have Mapo Tofu using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Mapo Tofu

1. You need 1 lb of softer tofu (homemade preferable).
2. It's 1 lb of ground pork.
3. You need 2 c of sodium-free stock of choice or water.
4. Prepare 3 tbsp of minced garlic.
5. You need 3 tbsp of minced ginger.
6. Prepare 3 tbsp of doubanjiang (use less if you're not a fan of spice).
7. Prepare 2 tbsp of sichuan pepper.
8. You need 1 tsp of sichuan pepper powdered.
9. You need 5 tbsp of oil.
10. You need 5 of dried chilis.
11. It's 2 of scallions chopped for garnish.
12. Prepare 1 tsp of msg and/or sugar to taste.

Mapo tofu is traditionally a Chinese dish, but it's been given a Korean twist here with spicy gochjang and doenjang pastes. The sauce is the most important element of mapo tofu, the essential elements of which which Wei describes in five Chinese characters: - numbing (from the lip-tingling Sichuan peppercorns) - spicy. Mapo Tofu is a classic Szechuan dish that features tofu covered in spices and minced meat. It pairs extremely well with rice, and may even be necessary with how spicy it can get.

Mapo Tofu instructions

1. Use the softest tofu you are comfortable cooking with. Our homemade tofu would probably be categorized as soft or medium-firm based on the brand. Prep all of your ingredients and cut the tofu into 1 inch cubes. Be sure to give the doubanjiang a pass through with your knife to chop up any whole beans that may be in the paste..
2. Heat the oil in a wok and toss in the sichuan peppers and dried chilis. Cook until the peppers have turned brown and the oil is fragrant, less than 5 minutes on medium heat. You can leave the peppers in the dish, but we usually scoop them out and leave behind the oil for a less gritty texture..
3. Cook the pork in the oil, making sure to break apart the ground until it's a finer mince, but we usually leave slightly larger chunks since we prefer it that way. Brown the pork until you're satisfied, then toss in the ginger, garlic, and doubanjiang. Stir fry until the aromatics have softened..
4. Add in your stock (or water) and tofu. Allow to simmer until the water has reduced and tofu has softened..
5. Once the stock has reduced partially, check for taste and season with salt or sugar/MSG accordingly. If there is too much liquid released from the tofu, add slurry of 1 tsp of cornstarch and a tbsp of water to thicken..
6. Garnish with scallions. Serve with rice, steamed vegetables, and/or any pickled sides..

The name literally translates to "pockmarked old lady tofu", inspired by the old lady that made this dish. Mapo Tofu is a classic dish hailing from the area of Sichuan in China. This amazing dish has soft and tender tofu pieces mixed in with ground pork while being seasoned with a bunch of spice. It's a very flavorful dish that is incredibly easy to make. And in this mapo tofu recipe, we will show you how to make it as authentic as possible.