Recipe: Yummy Szechuan Mapo Tofu

Szechuan Mapo Tofu. Read Customer Reviews & Find Best Sellers. See Full Nutritional Guidelines (Nutrition information is calculated using an ingredient database and should be considered an estimate.) A famous Sichuan (Szechuan) recipe—the name mapo tofu is roughly translated as "pockmarked grandmother beancurd," named for the old woman who supposedly invented the dish. Authentic Szechuan style mapo tofu is one of the branding dishes of Szechuan cuisine.

The tofu was mixed with red hot chili oil, combined with the numbing flavor of Szechuan peppercorn, and spicy hot from the chili pepper. The beef is flaky and melts the mouth. The tofu is soft is silky and garnished with the lively color of the scallion. You can have Szechuan Mapo Tofu using 17 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Szechuan Mapo Tofu

1. It's 500 g of Tofu.
2. Prepare 250 g of Minced Meat (of your choosing, I'm using beef).
3. You need 3 stalks of Spring Onions (separate the green and white part).
4. Prepare 20 g of Garlic (minced).
5. You need 20 g of Ginger (minced).
6. It's 2 Tbsp of Salted Black Beans.
7. You need 2 Tbsp of Chilli Bean Paste.
8. It's 1 Tbsp of Light Soy Sauce.
9. Prepare 1 Tbsp of Chilli Flakes.
10. You need 1 Tbsp of Szechuan Peppercorn.
11. It's 1 Tbsp of Chilli Oil.
12. It's 1 tsp of Sesame Oil.
13. Prepare 2 tsp of Sugar.
14. Prepare as needed of Cooking Oil.
15. It's of Thickener (mix well in a bowl).
16. It's 1 tsp of Corn Flour.
17. You need 1/4 cup of Water.

It is rather strange but unsurprising that in Malaysia, Szechuan cuisine isn't popular. This is because the Chinese community here are typically Hokien, Cantonese, Hakka and Teochew. So, the version of Mapo that you'll find here doesn't include Doubanjiang (Chilli Bean Paste), which is a shame because the authentic Mapo Tofu is so good. Bring a large amount of water to a boil and add a pinch of salt in the water.

Szechuan Mapo Tofu instructions

1. TOFU; boil the tofu in boiling water for 3 minutes. Then remove, strain and set aside..
2. MEAT; heat 3 tbsp of cooking oil until hot. Fry the Szechuan peppercorn for 1 minute, then add the mince meat and fry it until brown. Remove and set aside..
3. SAUCE; heat 3 Tbsp of cooking oil until hot and fry the garlic, ginger and he white part of the spring onion until fragrant. Then add the black bean fry for a minute. Next add the chilli bean paste, sugar and mix well..
4. ASSEMBLY; Then add 1 cup of stock, chilli flakes, the beef, chilli oil, sesame oil and then mix well. Then add the tofu but Do Not Mix the Tofu. Instead, baste the tofu with the sauce and cook for 3 minutes. Then add the thickener and stir gently. Serve on a plate and garnish with the remainder of the spring onions..

Move out and drain 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. Mapo Tofu Mapo Tofu (麻婆豆腐) is a fiery Sichuan pork and tofu stir-fry with the hallmark málà (麻辣) balance of tongue tingling and spicy. Recipe Video Pin It Mapo tofu is a bright red, savoury, spicy and saucy dish. As the name indicates, tofu is one of the main ingredients in the dish, along with fermented broad bean paste (dou ban jiang), fermented black beans (douchi), and ground meat, such as pork.