Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, szechuan mapo tofu. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

For marinating, soft tofu is more fitful than firm tofu and for stir-frying and deep frying, firm tofu is better than soft tofu. Ingredient tips. doubanjiang (豆瓣酱), the soul of Sichuan cuisine, is also known as broad bean paste. It is the essential ingredient for real Szechuan mapo tofu.

Szechuan Mapo Tofu is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Szechuan Mapo Tofu is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook szechuan mapo tofu using 17 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Szechuan Mapo Tofu:

1. Take 500 g Tofu
2. Make ready 250 g Minced Meat (of your choosing, I'm using beef)
3. Get 3 stalks Spring Onions (separate the green and white part)
4. Prepare 20 g Garlic (minced)
5. Make ready 20 g Ginger (minced)
6. Make ready 2 Tbsp Salted Black Beans
7. Prepare 2 Tbsp Chilli Bean Paste
8. Get 1 Tbsp Light Soy Sauce
9. Take 1 Tbsp Chilli Flakes
10. Prepare 1 Tbsp Szechuan Peppercorn
11. Prepare 1 Tbsp Chilli Oil
12. Get 1 tsp Sesame Oil
13. Get 2 tsp Sugar
14. Make ready as needed Cooking Oil
15. Make ready Thickener (mix well in a bowl)
16. Get 1 tsp Corn Flour
17. Get 1/4 cup Water

Mapo tofu is an instantly recognisable icon of Chinese Sichuan cuisine that it really needs no introduction. It is a hearty and wholesome dish of stir-fried minced pork and tofu, braised in a chilli bean sauce spiced with loads of Sichuan peppercorns. Mapo Tofu (麻婆豆腐) is a fiery Sichuan pork and tofu stir-fry with the hallmark málà(麻辣) balance of tongue tingling and spicy. Then the tofu dish with beef become more popular and her guests gave the name: Mapo tofu.

Steps to make Szechuan Mapo Tofu:

1. TOFU; boil the tofu in boiling water for 3 minutes. Then remove, strain and set aside.
2. MEAT; heat 3 tbsp of cooking oil until hot. Fry the Szechuan peppercorn for 1 minute, then add the mince meat and fry it until brown. Remove and set aside.
3. SAUCE; heat 3 Tbsp of cooking oil until hot and fry the garlic, ginger and he white part of the spring onion until fragrant. Then add the black bean fry for a minute. Next add the chilli bean paste, sugar and mix well.
4. ASSEMBLY; Then add 1 cup of stock, chilli flakes, the beef, chilli oil, sesame oil and then mix well. Then add the tofu but Do Not Mix the Tofu. Instead, baste the tofu with the sauce and cook for 3 minutes. Then add the thickener and stir gently. Serve on a plate and garnish with the remainder of the spring onions.

For the tofu, I recommend using regular tofu not firm tofu or silken tofu. The taste of firm tofu is not so tenderer but silken tofu is too easy to break. Mapo tofu (麻婆豆腐) is named after its inventor Mapo (means pockmarked elderly lady) who ran a small restaurant over a century ago in Chengdu, the capital of Sichuan province. It's a signature dish of Sichuan cuisine, presenting its characteristic flavour: Mala (麻辣), namely numbing and spicy. Mapo tofu (Chinese: 麻婆豆腐; pinyin: mápó dòufu) is a popular Chinese dish from Sichuan province.

So that’s going to wrap this up for this special food szechuan mapo tofu recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!