Mapo tofu

Name: Mapo tofu
Yield: 6-8 servings
Cuisine: British
Ingredients: 1/2 teaspoon white pepper; 1/2 teaspoon fine salt; 1 cap of Shaoshing Rice Wine; 1 teaspoon corn starch; 1-2 tablespoon water (to create a liquid paste); 1 tablespoon cooking oil (or any cooking oil of preference); 1-2 teaspoons Sichuan peppercorns (add more or less depending on spice level preference); 2 teaspoons ginger, finely minced or grated; 2 spring onions, finely sliced (stalk part for cooking, green part for garnish); 500 g mince pork (or any other mince meat depending on preference); 2 medium garlic cloves, finely minced or grated; 500-600 g medium firm tofu or silken tofu, drained and cut into 3/4 inch cubes (add more or less depending on preference); 1/3 cup frozen peas (add more or less depending on preference), soaked in warm water; 2 tablespoons La/spicy Doubanjiang (chilli broad bean paste); 1 tablespoons Non-spicy Doubanjiang (broad bean paste); 1-2 tablespoon crushed Yellow bean sauce (add more or less depending on preference); 1-2 tablespoons spicy chilli sauce (or spicy crushed garlic sauce if not using fresh garlic); 1-2 teaspoons white pepper; 1-2 cups hot water (from kettle); Spring onions, finely sliced

Nadine Schweitzer @deanyeatsworld

This is one of my favourite dishes, and probably the one that made me really fall in love with tofu. I love how to the tofu soaks up all of the flavours from the sauce.

Mapo tofu (mápó dòufu) is a popular Chinese dish originating from Sichuan province. The dish consists of tofu set in a spicy sauce, oily, and bright red colour. Douban is used which is fermented broad bean and chili paste, and douchi which is fermented black beans. Added to the dish is also minced meat. This dish can be adapted in many ways. Mapo tofu should be spicy with the heat from the spiciness and málà the numbing spiciness coming through from the sichuan peppercorns.

I have eaten this dish out in many restaurants and some add pickles, water chestnut, mushrooms and many more. It can be adapted to taste as well and preference of ingredients. I make my mapo tofu with mince pork as my family prefer that.

Here is my version of mapo tofu, I hope you enjoy making and eating it as much as my family and I do.

#mycookbook
#mapotofu
#mapodoufu
#spicyfood
#tofu
#Chinesecuisine
#week20
#mycookbookproject

This is one of my favourite dishes, and probably the one that made me really fall in love with tofu. I love how to the tofu soaks up all of the flavours from the sauce.

Here is my version of mapo tofu, I hope you enjoy making and eating it as much as my family and I do.

#mycookbook
#mapotofu
#mapodoufu
#spicyfood
#tofu
#Chinesecuisine
#week20
#mycookbookproject

Nadine Schweitzer @deanyeatsworld

This is one of my favourite dishes, and probably the one that made me really fall in love with tofu. I love how to the tofu soaks up all of the flavours from the sauce.

Here is my version of mapo tofu, I hope you enjoy making and eating it as much as my family and I do.

#mycookbook
#mapotofu
#mapodoufu
#spicyfood
#tofu
#Chinesecuisine
#week20
#mycookbookproject

This is one of my favourite dishes, and probably the one that made me really fall in love with tofu. I love how to the tofu soaks up all of the flavours from the sauce.

Here is my version of mapo tofu, I hope you enjoy making and eating it as much as my family and I do.

#mycookbook
#mapotofu
#mapodoufu
#spicyfood
#tofu
#Chinesecuisine
#week20
#mycookbookproject

Saved

Ingredients

6-8 servings

For the mince meat seasoning:
1/2 teaspoonwhite pepper
1/2 teaspoonfine salt
1cap of Shaoshing Rice Wine
Thickening mapo tofu sauce:
1 teaspooncorn starch
1-2 tablespoonwater (to create a liquid paste)
Making the mapo tofu:
1 tablespooncooking oil (or any cooking oil of preference)
1-2 teaspoonsSichuan peppercorns (add more or less depending on spice level preference)
2 teaspoonsginger, finely minced or grated
2spring onions, finely sliced (stalk part for cooking, green part for garnish)
500 gmince pork (or any other mince meat depending on preference)
2medium garlic cloves, finely minced or grated
500-600 gmedium firm tofu or silken tofu, drained and cut into 3/4 inch cubes (add more or less depending on preference)
1/3 cupfrozen peas (add more or less depending on preference), soaked in warm water
For the mapo tofu sauce:
2 tablespoonsLa/spicy Doubanjiang (chilli broad bean paste)
1 tablespoonsNon-spicy Doubanjiang (broad bean paste)
1-2 tablespooncrushed Yellow bean sauce (add more or less depending on preference)
1-2 tablespoonsspicy chilli sauce (or spicy crushed garlic sauce if not using fresh garlic)
1-2 teaspoonswhite pepper
1-2 cupshot water (from kettle)
Garnish:
Spring onions, finely sliced

Saved

Steps

1

In a bowl transfer the mince meat and season with white pepper, salt and Shaoshing rice wine. Set aside.
2

Finely chop the garlic, ginger and spring onions and set aside. In a wok on medium heat, heat up the oil, add the Sichuan peppercorns and cook until fragment. Then add the ginger and the chopped stalks of the spring onions and stir occasionally to prevent burning. Cook for 1-2 minutes.
3

Add the mince meat and break it into small grains (to avoid getting clumps) using a wooden spatula. When the meat is almost cooked add the garlic and stir occasionally to avoid the garlic getting burnt.
4

When the meat is cooked add both types of doubanjiang stirring to distribute the paste evenly, then add the rest of the sauces. Let it cook for a few minutes so the meat can soak in the flavours of the sauces. Then add the hot water (pre boiled kettle water) and let it simmer. Reduce heat to low for 5 - 7 minutes and cover with lid. Taste the sauce and amend if needed (add more spicy chilli sauce for hotter, white pepper or non spicy doubangjiang etc).
5

Gently place the cubed tofu into the mixture. Tip: gently stir and mix the tofu in to avoid it loosing its shape and breaking apart. Let it cook for 1 minute. Lastly, add the peas and gently stir and incorporate into the mixture.
6

In a small bowl add the cornstarch and water. Stir well until the mixture has dissolved into a liquid paste.
7

Now add cornstarch mixture to wok. Stir everything gently, place a lid on the wok. Leave to simmer and turn the heat to very low heat for 5 - 10 minutes until the sauce thickens. Tip: if the mixture is still thin add a little more cornstarch liquid to make the sauce thicker.
8

Once the sauce is to desired thickness, to finish off garnish the mapo tofu with the finely sliced green part of the spring onions. Then transfer into a large serving bowl. Eat and and serve immediately while hot. Eat it with a bowl of rice and some side dishes like steamed or panfried vegetables.

Saved

Cooksnaps

Saved

Nadine Schweitzer @deanyeatsworld

on October 05, 2020 14:18

👩🏻‍💼My name is Deany👩🏻‍🍳 Homecook🇬🇧 Cookpad Ambassador📍🇬🇧🍴Loves to eat & cook food at homeBe creative, experiment and come up with new foodie ideasInspire others with my recipes and share my passion for food🍽📝my recipes from around the 🌍Quote: "Food from the heart".Follow me for daily cooking and eating updates on my Instagram:👇🏼https://www.instagram.com/DeanyEatsWorld/