Mapo tofu, which translates to "sauteed tofu in hot and spicy sauce," is a very well-known and well-liked Sichuanese dish. The woman who invented this meal around 159 years ago went by the nickname "Mapo," and people honored her by naming it after her.
Since I was a young child, mapo tofu has been one of my favorite dishes. It is recognized as a tasty and inexpensive dish to serve with rice (and vegetables too). Tofu is typically served with ground beef or pork to add flavor to the dish. It is best to have some lighter fare for the rest of the day because this dish is rather salty, spicy, and oily.
Kitchen Utensils:
3. Cookwares
Ingredients:
- 1 jar of soft/medium-soft tofu weighing about 450 g
- Lean ground pork, 300 grams
- Shaoxing cooking wine, 1 tablespoon
- 3 teaspoons cornstarch
- Garlic cloves, two
- 1 ginger slice
- 3 onions green
- Canola oil, 4 Tbsp.
- Sichuan peppercorns, 2 tsp.
- Chili bean sauce, 3 tablespoons
- 1 cup of poultry stock (or hot water)
- Dark soy sauce, 1 tablespoon
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- To taste, ground Sichuan peppercorns
- pepper and salt as desired
Steps:
1. Combine a bit of salt, some pepper, some cooking wine, and a tablespoon of cornstarch to marinate the ground pork.
2. After cutting the tofu into 1 cm3 cubes, gently add the cubes to a pot of cold water and bring it to a boil. Once it begins to boil, turn off the heat and let the tofu sit in the water until you're ready to use it in step 7.
3. Chop up the green onions and mince the garlic and ginger.
4. Set a skillet over medium heat. Pour the canola oil into the heated pan. Add the Sichuan peppercorns, ginger, garlic, and the white sections of the green onions after about 30 seconds. till fragrant, stir frequently.
5. Stir after adding the chili bean sauce for a little while.
6. Add the ground pork that has been marinated to the pan and cook it thoroughly, stirring regularly.
7. Add the hot chicken stock, boiled tofu, dark soy sauce, and sugar. You may easily combine the chicken stock mix with a cup of the water you used to boil the tofu. Mix it by giving it a gentle stir. Once it begins to boil, reduce the heat to medium-low.
8. Stir it gently to combine, then add 1 teaspoon of corn starch and a tiny amount of cold water. Let it simmer for another minute.
9. Re-do step 8 if there is still too much liquid present.
10. Turn off the heat once the sauce has reached the appropriate consistency. Add the sesame oil, then top with some chopped green onions and Sichuan peppercorns.
11. Enjoy ! ! !
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