Mapo Tofu, family's new favorite!

Cooking may be among the earliest skills in the world. That does not mean that there are any limitations to the expertise readily available for the cook thinking about increasing his/her abilities. Even the finest cooks, also professionals, can always locate new dishes, methods as well as strategies to enhance their kitchen skills, so lets try this Mapo Tofu recipe, we hope you like it.

Mapo tofu (麻婆豆腐, ma po dou fu) is one of the most popular classic Sichuan dishes. It has a spicy, pungent, and appetizing flavor that goes perfectly with steamed rice. I love cooking mapo tofu for a.

Use softer tofu (homemade preferable).
You need to prepare ground pork.
You need sodium-free stock of choice or water.
Provide minced garlic.
You need minced ginger.
Use doubanjiang (use less if you're not a fan of spice).
Prepare sichuan pepper.
Use sichuan pepper powdered.
You need to prepare oil.
Use dried chilis.
You need scallions chopped for garnish.
Use msg and/or sugar to taste.

Short Tips:

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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..

Mapo tofu is also a popular menu item at Chinese restaurants in Korea. It's called mapa dubu (마파 The authentic Chinese mapo tofu typically calls for doubanjiang (dubanjang, 두반장, in Korean). Beef, beef broth, chicken, chicken broth, garlic, ginger, green bell pepper, green chili pepper, green onion, ground black pepper, hot pepper flakes, hot pepper paste, onion, pork shoulder, potato starch, salt, sesame oil, soy sauce, tofu, vegetable oil, vegetable stock. Mapo Tofu - Learn how to make flavorful, and delicious Chinese mapo tofu with this easy recipe that you can make at home and better than restaurants. Amazing Knife Skills - Mapo Tofu l Chinese Cooking by Masterchef.

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