Mapo Tofu my style
Mapo Tofu my style

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, mapo tofu my style. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Mapo Tofu my style is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Mapo Tofu my style is something which I’ve loved my entire life. They are fine and they look wonderful.

Authentic Szechuan style mapo tofu is one of the branding dishes of Szechuan cuisine. It is spicy, numbing, hot, aromatic and tender. Making the yummiest mapo tofu at home for several bowls of steamed rice.

To get started with this recipe, we have to first prepare a few components. You can have mapo tofu my style using 14 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Mapo Tofu my style:
  1. Take 1 tablespoon vegetable oil
  2. Prepare 200 g beef mince
  3. Take 1/2 head Garlic chopped
  4. Prepare 1.5 teaspoons Szechuan pepper powder
  5. Make ready 1.5 tablespoons chilli bean paste
  6. Make ready 50 ml rice wine for cooking
  7. Prepare 100 ml soy sauce
  8. Take 50 ml sweet soy sauce (kecap manis)
  9. Get 500 ml Water
  10. Get 500 g firm tofu
  11. Get 1.5 tablespoons tapioca flour
  12. Get 10 ml sesame oil
  13. Make ready 2 sprigs spring onion chopped
  14. Make ready as needed Salt&pepper&msg

Remove from the heat and stir in the sesame oil. I learned my Mapo Tofu recipe from a Sichuan friend, the birthplace of this famed Chinese recipe. My friend's mother attended the Sichuan Culinary Institute at Chengdu, so this Mapo Tofu recipe is as authentic as it can be. Add the soy sauce and sugar, stir to combine, then add the tofu.

Steps to make Mapo Tofu my style:
  1. Chop garlic, slice spring onion, dice tofu.
  2. Preheat the pan, add vegetable oil and beef mince. Stir fry the mince until brown colour. Add garlic, Szechuan pepper powder and chill bean paste. Stir fry until the smell come out.
  3. Add rice wine, soy sauce, sweet soy sauce,water into pan and let it boil. Put salt and pepper (even chicken powder or MSG) to season to your taste. And then gently add in tofu, make sure enough liquid to almost cover tofu, can add more water if needed. And let it boil first then turn to simmer for 20mins.
  4. Put 50ml water into tapioca flour and mix it well, pour into the simmering tofu,it will be thicken straight away. Let it cook for just boil (around 30seconds) then turn off the fire, add spring onion and sesame oil. Then plate it and it’s ready!

Gently stir or shake the pan to combine the ingredients without breaking up the tofu much. Enjoy soft tofu infused with intense savory and spicy Korean flavors! Mapo tofu is a popular Chinese dish in which small tofu cubes are braised in a spicy chili bean paste-based sauce. The Japanese-style Mapo Tofu (Mabo Dofu) is incredibly flavorful but less spicy than the Sichuan-style. JOC's all-time favorite dish, and it frequently makes it into my dinner menu rotation.

So that is going to wrap this up for this exceptional food mapo tofu my style recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!