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Making the yummiest mapo tofu at home for several bowls of steamed rice. Mapo tofu is one of the top ten famous Chinese dishes and enjoys a high popularity among not only Chinese people but also many western countries. Personally I like to cook this dish at home. You can have Chinese Mapo Tofu (Sichuan Cuisine) using 16 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Chinese Mapo Tofu (Sichuan Cuisine)
- Prepare 300 g of tofu (1 box).
- It's 100 g of ground pork (or beef, chicken).
- Prepare 1 of green onion.
- Prepare 1/2 tbsp of garlic (minced).
- Prepare 1/2 tbsp of ginger (minced).
- You need of For braising.
- Prepare 1/3 tsp of Sichuan peppercorns powder.
- You need 1/8 tsp of chinese five spices powder.
- Prepare 1/8 tsp of white pepper.
- Prepare 1 tbsp of doubanjiang (chilli bean sauce).
- It's 1/2 tbsp of soy sauce.
- Prepare 1 tbsp of corn starch.
- Prepare 2 tbsp of water (mix with corn starch).
- You need 1/2 cup of water.
- Prepare 1 tsp of sugar.
- It's 1 tsp of sesame oil.
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. Mapo tofu is a Chinese dish consisting of tofu cubes in a flavorful, meaty sauce.
Chinese Mapo Tofu (Sichuan Cuisine) step by step
- Cut tofu into 2cm cubes. Slice green onion into small pieces, separate white part and green part. Mince garlic and ginger..
- Mix 1 tbsp corn starch and 2 tbsp water..
- Heat 1 tbsp vegetable oil, add ground pork, stir fry for a while, then add garlic, ginger and half of 1/3 tsp Sichuan peppercorns powder, 1/8 tsp chinese five spices powder, 1 tbsp doubanjiang (chilli bean sauce), sugar, white part of green onion, stir fry for 1 minute..
- Pour 1/2 cup of water in, add tofu, gently push tofu with spatula, then cook for 5 minutes over low heat..
- Mix cornstarch water, swirl it into the wok, gently stir till sauce thickens. Before serving, add pinch of Sichuan peppercorns powder, pinch of white peppers, add green part of green onion, 1 tsp sesame oil. Then transfer to a serving plate or bowl..
- Serve with steamed rice..
- Https://youtu.be/sSy2cH6--XY.
The dish gets its characteristic tingly, umami-rich flavors from Sichuan peppercorns and a spicy fermented bean paste. Mapo tofu is delicious, flavourful, and great for long cold winters when you don't want to slave in the kitchen for too long. If you end up with leftovers, they will taste even better the next day. The tofu will have a chance to absorb the flavours from the sauce and make it that much more tastier. Ma Po Tofu is the most well-known among the spicy and hot dishes of Sichuan Cuisine.
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