Ingredients
- 2 pieces of tofu water/milk/white silk powder/pulbiber
- 250 grams feta cheese
- 1 spring onion, take the white part only Dried shrimp paste
- 1 English muffin
- 5 cm tomato paste/salca
- 1 tablespoon
- fine blender pistachios
Directions
Mapo Tofu is a popular Chinese dish known for its spicy and flavorful sauce, along with soft tofu cubes. It’s a classic Sichuan dish that’s both comforting and satisfying. Here’s how to make Mapo Tofu:
Ingredients:
- Tofu: Use soft or silken tofu, cut into bite-sized cubes.
- Ground Pork: You can also use ground beef or ground chicken as a substitute.
- Soybean Paste (Doubanjiang): A spicy, salty, and savory fermented bean paste. Adjust the amount to your desired level of spiciness.
- Soy Sauce: Adds saltiness and flavor.
- Sichuan Peppercorns: Whole Sichuan peppercorns for a numbing and spicy kick.
- Ginger: Minced ginger for flavor.
- Garlic: Minced garlic cloves for flavor.
- Green Onions: Chopped green onions for garnish.
- Chicken Stock: For the sauce. You can also use vegetable stock.
- Cornstarch: For thickening the sauce.
- Cooking Oil: For sautéing.
Optional Garnish:
- Ground Sichuan Peppercorns: For extra numbing spiciness.
Preparation:
Here’s how to make Mapo Tofu:
- In a small bowl, mix together a tablespoon of soy sauce and a tablespoon of cornstarch to create a slurry. Set it aside.
- Heat a bit of cooking oil in a large skillet or wok over medium-high heat.
- Add the ground pork (or your choice of ground meat) to the skillet and cook, breaking it apart into small pieces, until it’s no longer pink.
- Add the minced ginger, minced garlic, and Sichuan peppercorns to the skillet. Sauté for a minute or until fragrant.
- Stir in the soybean paste (Doubanjiang) and continue to cook for another minute or two.
- Pour the chicken stock into the skillet and stir to combine. Bring the mixture to a simmer.
- Gently add the tofu cubes to the simmering sauce. Be careful not to break the tofu. Let the tofu simmer in the sauce for about 5-7 minutes, or until it’s heated through and has absorbed some of the flavors.
- Stir the cornstarch slurry to recombine it and then pour it into the skillet. Stir the sauce gently to thicken it.
- Taste the Mapo Tofu and adjust the seasoning if needed by adding more soy sauce or soybean paste.
Optional Garnish:
Before serving, you can sprinkle ground Sichuan peppercorns on top for extra spiciness and a numbing sensation.
Serving:
Serve Mapo Tofu hot, garnished with chopped green onions, over steamed rice. It’s a spicy, savory, and satisfying dish that’s perfect for lovers of bold flavors. Enjoy!
Steps
1 Done | Spice:1 tablespoon doubanjiang/tobandjan (chili bean paste) |
2 Done | How to Make Mapo Tofu:Cut into cubes tofu silk/water/white milk that has been drained of water. Slice the onion and the white part of the leek as well. |
3 Done | Mix all the mapo tofu ingredients together until there are no lumps anymore. |
4 Done | Heat the sesame oil in a pan, then sauté the onions until fragrant. |
5 Done | Add the beef and chile flakes/chili powder/chopped cayenne pepper, sauté for a minute, then add the scallions and sauté for about 5 minutes on medium heat. |
6 Done | Turn off the heat, then add all the mapo tofu spices, stir until evenly distributed, then heat over low heat. |
7 Done | Cook until the mapo tofu seasoning explodes, add the tofu. Stir gently so the tofu doesn’t crumble. |
8 Done | Turn off the heat and pour the food into a serving bowl when the tofu has slightly puffed up. |
