Chinese food

How to prepare mapo tofu

PREP TIME: 10 MINUTES ; COOK TIME: 20 MINUTES

This delectable and fiery tofu stew may be a symbol of Szechuan cooking. Served over a bowl of steamed rice, it’s ideal for a cold night once you need something relieving and warming. a touch tip: once you pan sears the peppercorns and flavors, activate your hood fan, and do not inhale too profoundly – the flavors are often incredible! Battle the inclination to combine the tofu blocks once they are added to the wok. Allow them to solidify a spot before blending them in with different fixings.

½ pound of ground pork
2 tablespoons rice wine Shaoxing
2 teaspoons light soy
1 teaspoon new ginger, stripped and finely slashed
2 teaspoons cornstarch
1½ tablespoons of water
2 tablespoons of oil
1 tablespoon Szechuan pepper, squashed
3 tablespoons of doubanjiang (Chinese stew bean glue)
4 green onions, daintily cut, isolated
1 teaspoon stew oil
1 teaspoon of sugar
½ teaspoon Chinese five flavor powder
1 pound medium tofu, depleted and dig
½-inch solid shapes
1½ cups of low sodium chicken broth kosher salt
1 tablespoon coarsely cleaved new coriander leaves for decorating

  1. during a little bowl, blend the bottom pork, rice wine, light soybeans, and anger. Put during a safe spot. In another little bowl, blend the cornstarch with the water. Put during a safe spot.
  2. Warmth a wok over medium-high warmth and pour within the oil. Add the Szechuan peppercorns and sautéed food delicately until they begin to sizzle when the oil warms up.
  3. Add the marinated pork and bean glue and sautéed food for 4 to five minutes, until the pork is brilliant earthy colored and disintegrated. Add half the green onions, bean stew pepper, sugar, and five zest powder. Proceed with pan-searing for an additional 30 seconds, or until the green onions shrivel.
  4. Spread the tofu solid shapes over the pork and pour within the stock. Try to not mix; let the tofu concoct and firm a spot previously. Cover and stew for quarter-hour over medium warmth. Reveal and blend tenderly. Be mindful to not break the tofu 3D shapes excessively.
  5. Taste and add salt or sugar, contingent upon your inclination. the extra sugar can quiet the heat within the event that it’s excessively hot. Mix the cornstarch and water again and add them to the tofu. Mix delicately until the sauce thickens.
  6. Topping with staying green onions and cilantro and serve hot.

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