Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, mapo tofu. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Mapo Tofu is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Mapo Tofu is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can have mapo tofu using 14 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Mapo Tofu:
- Take 500 g soft to medium-firm tofu
- Prepare 12 dried black mushrooms
- Make ready 80 g fermented black beans
- Take 4 cloves garlic, chopped
- Make ready 8 cm ginger, chopped
- Prepare 4 dried Sichuan type peppers, chopped
- Prepare 4 scallions, sliced diagonally
- Get 4 g Sichuan pepper, lightly crushed
- Take 80 g chili bean paste
- Prepare 20 g Chinese cooking wine
- Get 20 g light soy sauce
- Take 20 g sesame oil
- Make ready 20 g sugar
- Get 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’s going to wrap it up for this special food mapo tofu recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
