Chinese Mapo Tofu (Sichuan Cuisine)
Chinese Mapo Tofu (Sichuan Cuisine)

Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, chinese mapo tofu (sichuan cuisine). One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Chinese Mapo Tofu (Sichuan Cuisine) is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Chinese Mapo Tofu (Sichuan Cuisine) is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few components. You can have chinese mapo tofu (sichuan cuisine) using 16 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Chinese Mapo Tofu (Sichuan Cuisine):
  1. Make ready 300 g tofu (1 box)
  2. Get 100 g ground pork (or beef, chicken)
  3. Get 1 green onion
  4. Prepare 1/2 tbsp garlic (minced)
  5. Make ready 1/2 tbsp ginger (minced)
  6. Make ready For braising
  7. Make ready 1/3 tsp Sichuan peppercorns powder
  8. Make ready 1/8 tsp chinese five spices powder
  9. Take 1/8 tsp white pepper
  10. Make ready 1 tbsp doubanjiang (chilli bean sauce)
  11. Prepare 1/2 tbsp soy sauce
  12. Take 1 tbsp corn starch
  13. Get 2 tbsp water (mix with corn starch)
  14. Take 1/2 cup water
  15. Get 1 tsp sugar
  16. Make ready 1 tsp sesame oil
Instructions to make Chinese Mapo Tofu (Sichuan Cuisine):
  1. Cut tofu into 2cm cubes. Slice green onion into small pieces, separate white part and green part. Mince garlic and ginger.
  2. Mix 1 tbsp corn starch and 2 tbsp water.
  3. Heat 1 tbsp vegetable oil, add ground pork, stir fry for a while, then add garlic, ginger and half of 1/3 tsp Sichuan peppercorns powder, 1/8 tsp chinese five spices powder, 1 tbsp doubanjiang (chilli bean sauce), sugar, white part of green onion, stir fry for 1 minute.
  4. Pour 1/2 cup of water in, add tofu, gently push tofu with spatula, then cook for 5 minutes over low heat.
  5. Mix cornstarch water, swirl it into the wok, gently stir till sauce thickens. Before serving, add pinch of Sichuan peppercorns powder, pinch of white peppers, add green part of green onion, 1 tsp sesame oil. Then transfer to a serving plate or bowl.
  6. Serve with steamed rice.
  7. Https://youtu.be/sSy2cH6–XY

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