Step-by-Step Guide to Make Perfect Mapo Tofu

Hey everyone, it's me, Dave, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Easiest Way to Prepare Any-night-of-the-week Mapo Tofu. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Mapo Tofu, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mapo Tofu delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mapo Tofu is 4 Servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few ingredients. You can have Mapo Tofu using 12 ingredients and 6 steps. Here is how you can achieve that.

This is a family treat, one we sometimes take the extra effort to make fresh homemade tofu for because it makes a world of a difference. We use a bit more pork than may be traditional, but it's still tasty anyway. Feel free to mix up the protein ratio, use beef, or leave out pork altogether.

Ingredients and spices that need to be Make ready to make Mapo Tofu:

1. 1 lb softer tofu (homemade preferable)
2. 1 lb ground pork
3. 2 c sodium-free stock of choice or water
4. 3 tbsp minced garlic
5. 3 tbsp minced ginger
6. 3 tbsp doubanjiang (use less if you're not a fan of spice)
7. 2 tbsp sichuan pepper
8. 1 tsp sichuan pepper powdered
9. 5 tbsp oil
10. 5 dried chilis
11. 2 scallions chopped for garnish
12. 1 tsp msg and/or sugar to taste

Instructions to make to make Mapo Tofu

1. Use the softest tofu you are comfortable cooking with. Our homemade tofu would probably be categorized as soft or medium-firm based on the brand. Prep all of your ingredients and cut the tofu into 1 inch cubes. Be sure to give the doubanjiang a pass through with your knife to chop up any whole beans that may be in the paste.
2. Heat the oil in a wok and toss in the sichuan peppers and dried chilis. Cook until the peppers have turned brown and the oil is fragrant, less than 5 minutes on medium heat. You can leave the peppers in the dish, but we usually scoop them out and leave behind the oil for a less gritty texture.
3. Cook the pork in the oil, making sure to break apart the ground until it's a finer mince, but we usually leave slightly larger chunks since we prefer it that way. Brown the pork until you're satisfied, then toss in the ginger, garlic, and doubanjiang. Stir fry until the aromatics have softened.
4. Add in your stock (or water) and tofu. Allow to simmer until the water has reduced and tofu has softened.
5. Once the stock has reduced partially, check for taste and season with salt or sugar/MSG accordingly. If there is too much liquid released from the tofu, add slurry of 1 tsp of cornstarch and a tbsp of water to thicken.
6. Garnish with scallions. Serve with rice, steamed vegetables, and/or any pickled sides.

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So that is going to wrap this up for this special food Recipe of Homemade Mapo Tofu. Thanks so much for reading. I'm confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!