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Before you jump to Mapo Tofu recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater
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We hope you got benefit from reading it, now let’s go back to mapo tofu recipe. To make mapo tofu you only need 12 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to make Mapo Tofu:
- Use softer tofu (homemade preferable)
- Take ground pork
- Prepare sodium-free stock of choice or water
- Prepare minced garlic
- Provide minced ginger
- You need doubanjiang (use less if you're not a fan of spice)
- Provide sichuan pepper
- Provide sichuan pepper powdered
- Take oil
- Provide dried chilis
- Take scallions chopped for garnish
- Prepare msg and/or sugar to taste
Instructions to make Mapo Tofu:
- 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.
- 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.
- 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.
- Add in your stock (or water) and tofu. Allow to simmer until the water has reduced and tofu has softened.
- 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.
- Garnish with scallions. Serve with rice, steamed vegetables, and/or any pickled sides.
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