Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, mapo tofu. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

This mapo tofu recipe is the true blue, authentic real deal—the spicy, tongue-numbing, rice-is-absolutely-not-optional mapo tofu that you get in the restaurants! Mapo tofu is one of the top ten famous Chinese dishes and enjoys a high popularity among not only At the very beginning, Mapo tofu is named after its creator. It is recorded that there is a couple who.

Mapo Tofu is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Mapo Tofu is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have mapo tofu using 14 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Mapo Tofu:

1. Make ready 500 g soft to medium-firm tofu
2. Get 12 dried black mushrooms
3. Get 80 g fermented black beans
4. Make ready 4 cloves garlic, chopped
5. Prepare 8 cm ginger, chopped
6. Prepare 4 dried Sichuan type peppers, chopped
7. Get 4 scallions, sliced diagonally
8. Prepare 4 g Sichuan pepper, lightly crushed
9. Make ready 80 g chili bean paste
10. Prepare 20 g Chinese cooking wine
11. Make ready 20 g light soy sauce
12. Take 20 g sesame oil
13. Get 20 g sugar
14. Make ready 8 g corn starch

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Instructions to make Mapo Tofu:

1. Soak the black mushrooms in 0.4 l water for 20 minutes, wring out the excess water back in the bowl and chop the mushrooms. Reserve the mushroom flavoured water for the sauce.
2. Chop the ginger and garlic, and crush the black beans slightly.
3. Stir fry the mushrooms and black beans on high heat in some peanut oil until slightly crispy and fragrant.
4. Lower the heat, add the chopped ginger, garlic, Sichuan pepper, scallion whites and chili, and stir fry until fragrant and the garlic starts to brown.
5. Mix the mushroom water with the chili bean paste, wine, soy sauce, sesame oil and sugar and add the sauce to the wok and let simmer for a few minutes.
6. Cut the tofu in inch sized cubes and add them to the sauce, stirring carefully to avoid breaking them. Let simmer on low heat until the tofu is heated through.
7. Mix the corn starch with some cold water and add to the wok, and continue to simmer until the sauce is thick enough to coat the back of a spoon.
8. Adjust hotness with chili oil, "mala" (the numbing quality of the Sichuan pepper) with more Sichuan pepper, saltiness with salt and sweetness with sugar. Garnish with the scallion greens.
9. Serves 3-4 on its own or 6-8 as a part of a spread.

Mapo Tofu is a traditional Sichuan dish which features peppercorns and hot peppers to give it that. Mapo tofu needs to be served hot for the best taste. However, since tofu holds heat very well, for In terms of the Mala(麻辣) sensation (the level of hotness and numbness), my Mapo tofu recipe is not. This classic Sichuanese dish could not be simpler. Faster and cheaper than a Chinese restaurant.

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