Basic Mapo Tofu. Mapo Tofu is a classic Szechuan dish that features tofu covered in spices and minced meat. It pairs extremely well with rice, and may even be necessary with how spicy it can get. The name literally translates to "pockmarked old lady tofu", inspired by the old lady that made this dish.
Add the chicken stock, cornstarch, soy sauce and sugar to a small bowl and stir to combine.
Heat a wok or large frying pan until hot.
Add the sesame oil, garlic, ginger and green onions and.
You can cook Basic Mapo Tofu using 17 ingredients and 7 steps. Here is how you cook that.
Ingredients of Basic Mapo Tofu
- You need 1 1/2 block of Tofu.
- You need 150 grams of Ground meat.
- You need 1/2 of Finely chopped Japanese leek.
- It's 1 tbsp of ★ Finely chopped garlic.
- It's 1 tbsp of ★ Finely chopped ginger.
- Prepare 2 tsp of ★ Doubanjiang.
- You need 1 tbsp of ★ Tianmianjiang.
- You need 1 tbsp of ☆ Sake.
- It's 1 tbsp of ☆ Soy sauce.
- It's 200 ml of ☆ Water.
- Prepare 2 tsp of ☆ Chinese soup stock.
- It's 1 of Sansho pepper powder.
- Prepare 1 of and 1/2 tablespoons Katakuriko.
- It's 1 tbsp of Water.
- You need 2 tbsp of Oil.
- It's 1 tsp of Sesame oil.
- You need 2 of Green onions or scallions.
Mapo Tofu is a popular Chinese dish from Sichuan province. Mapo tofu is a delicious make-ahead dish with flavors improving overnight. If you can't find szechuan peppercorns, you can try substituting crushed coriander seeds or put white peppercorns into a pepper mill and grind some onto the map tofu. Heat the vegetable oil over medium-high heat in a large skillet or wok.
Basic Mapo Tofu instructions
- Stir fry the ingredients marked with ★ and add the ground beef. When the meat changes color, add the ingredients marked with ☆ and the boiled tofu..
- Add the finely chopped Japanese leek to Step 1. Stir in the katakuriko slurry and turn off the heat. Add the sansho pepper powder and sesame oil..
- Transfer to a serving plate and scatter some chopped green onions on top..
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Season with the soy sauce, hot bean sauce, and sugar; stir to combine. Mapo tofu should include silken or soft tofu. The high water content in these types of tofu means they have the silky, almost custard-like texture that mapo tofu should have. Some recipes out there on the Internet tell you not to use silken tofu, or even to use firm tofu. In our humble opinions, that is just plain wrong.
