Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, mapo tofu. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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Mapo Tofu is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Mapo Tofu is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook mapo tofu using 13 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Mapo Tofu:

1. Make ready 1 box tofu (firm tofu, don't choose soft one)
2. Prepare 50 g minced beef
3. Make ready 2 spoons Szechuan bean paste
4. Make ready 3 sliced ginger
5. Prepare some scallions
6. Take 2 spoon Szechuan peppercorn
7. Take 1 chopped dried chili
8. Take 1 spoon chili sauce
9. Get 2 spoons starch
10. Take some black pepper
11. Take salt
12. Make ready 1 spoon light soy sauce
13. Make ready 1 spoon sesame oil

Heat the oil in a large frying pan over a medium heat. Add the garlic and ginger and stir-fry for another minute, until aromatic. This mapo tofu recipe (麻婆豆腐) is the true blue, authentic real deal—the spicy, tongue-numbing, rice-is-absolutely-not-optional, can't-have-just-one-scoop mapo tofu that you get in the restaurants. To assemble the mapo tofu, return the tuna mixture to the saucepan and warm through over a low heat.

Instructions to make Mapo Tofu:

1. Cut tofu into around 1 cm³ cube, pour them into boiled water, add 1 spoon salt, cook for 3min in order to remove the beany flavor, then set aside
2. Chop ginger into small cubes, Crush the peppercorn, divide it into 2 parts
3. Add the minced beef, 1 part of peppercorn, dried chilies, chili sauce, scallions, and bean paste soy sauce into the wok and stir fry until the chili juice come out, then add water, and when the water boils, add tofu to stew, the water can not over the tofu, stew for 5-8min, don't stir too much, otherwise, tofu will collapse
4. Before finsih, add starch (mix with water) for thickening, cook for 3min. add another part of peppercorn and scallion, finally pour some heated seasame oil on the top of tofu

This mapo tofu recipe (麻婆豆腐) is the true blue, authentic real deal—the spicy, tongue-numbing, rice-is-absolutely-not-optional, can't-have-just-one-scoop mapo tofu that you get in the restaurants. To assemble the mapo tofu, return the tuna mixture to the saucepan and warm through over a low heat. Top with the spring onion, sesame seeds, chilli, if using, and the remaining ground Sichuan peppercorns. Serve with steamed rice, if you like. This stunning mapo tofu recipe from Helen Graves shows you how to make this classic Sichuan dish.

So that is going to wrap this up for this special food mapo tofu recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!