Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, mapo tofu my style. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Beef, beef broth, chicken, chicken broth, garlic, ginger, green bell pepper, green chili pepper, green onion, ground black pepper, hot pepper flakes, hot pepper paste, onion, pork shoulder, potato starch, salt, sesame oil, soy sauce, tofu, vegetable oil, vegetable stock. The Japanese-style Mapo Tofu (Mabo Dofu) is incredibly flavorful but less spicy than the Sichuan-style. Authentic Szechuan style mapo tofu is one of the branding dishes of Szechuan cuisine.
Mapo Tofu my style is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Mapo Tofu my style is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have mapo tofu my style using 14 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Mapo Tofu my style:
- Prepare 1 tablespoon vegetable oil
- Make ready 200 g beef mince
- Take 1/2 head Garlic chopped
- Get 1.5 teaspoons Szechuan pepper powder
- Get 1.5 tablespoons chilli bean paste
- Take 50 ml rice wine for cooking
- Get 100 ml soy sauce
- Get 50 ml sweet soy sauce (kecap manis)
- Get 500 ml Water
- Take 500 g firm tofu
- Make ready 1.5 tablespoons tapioca flour
- Get 10 ml sesame oil
- Get 2 sprigs spring onion chopped
- Get as needed Salt&pepper&msg
I've written about my milder Japanese-style Mapo Tofu before, but for this version, I wanted to stay true to the original Sichuan preparation. Mapo tofu (麻婆豆腐, ma po dou fu) is one of the most popular classic Sichuan dishes. It has a spicy, pungent, and appetizing flavor that goes perfectly with steamed rice. I love cooking mapo tofu for a quick lunch or dinner.
Steps to make Mapo Tofu my style:
- Chop garlic, slice spring onion, dice tofu.
- Preheat the pan, add vegetable oil and beef mince. Stir fry the mince until brown colour. Add garlic, Szechuan pepper powder and chill bean paste. Stir fry until the smell come out.
- Add rice wine, soy sauce, sweet soy sauce,water into pan and let it boil. Put salt and pepper (even chicken powder or MSG) to season to your taste. And then gently add in tofu, make sure enough liquid to almost cover tofu, can add more water if needed. And let it boil first then turn to simmer for 20mins.
- Put 50ml water into tapioca flour and mix it well, pour into the simmering tofu,it will be thicken straight away. Let it cook for just boil (around 30seconds) then turn off the fire, add spring onion and sesame oil. Then plate it and it’s ready!
Sometimes I double the meat and sauce, so it will be enough to serve two. I love this recipe as I can enjoy the kick-in-the-tongue sensation and the specific flavor back in Szechuan, China. Easily one of the best tofu dishes in the world! It's originally a Chinese dish from the Sichuan province. Mapo Tofu Banchan - Made Korean-Style!
So that is going to wrap this up with this exceptional food mapo tofu my style recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
