Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a distinctive dish, mapo tofu. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Mapo tofu is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Mapo tofu is something which I’ve loved my whole life. They’re fine and they look fantastic.

Free UK Delivery on Eligible Orders Enjoy your local restaurant favorites from the comfort of your own home. The food you want, when you want it. Heat a wok and pour in the groundnut oil. Get this really hot and fry the pork until it's crispy.

To get started with this recipe, we must first prepare a few ingredients. You can have mapo tofu using 25 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Mapo tofu:

1. Prepare For the mince meat seasoning:
2. Make ready 1/2 teaspoon white pepper
3. Take 1/2 teaspoon fine salt
4. Prepare 1 cap of Shaoshing Rice Wine
5. Get Thickening mapo tofu sauce:
6. Make ready 1 teaspoon corn starch
7. Prepare 1-2 tablespoon water (to create a liquid paste)
8. Get Making the mapo tofu:
9. Get 1 tablespoon cooking oil (or any cooking oil of preference)
10. Get 1-2 teaspoons Sichuan peppercorns (add more or less depending on spice level preference)
11. Take 2 teaspoons ginger, finely minced or grated
12. Take 2 spring onions, finely sliced (stalk part for cooking, green part for garnish)
13. Prepare 500 g mince pork (or any other mince meat depending on preference)
14. Take 2 medium garlic cloves, finely minced or grated
15. Take 500-600 g medium firm tofu or silken tofu, drained and cut into 3/4 inch cubes (add more or less depending on preference)
16. Get 1/3 cup frozen peas (add more or less depending on preference), soaked in warm water
17. Make ready For the mapo tofu sauce:
18. Make ready 2 tablespoons La/spicy Doubanjiang (chilli broad bean paste)
19. Make ready 1 tablespoons Non-spicy Doubanjiang (broad bean paste)
20. Get 1-2 tablespoon crushed Yellow bean sauce (add more or less depending on preference)
21. Take 1-2 tablespoons spicy chilli sauce (or spicy crushed garlic sauce if not using fresh garlic)
22. Make ready 1-2 teaspoons white pepper
23. Make ready 1-2 cups hot water (from kettle)
24. Prepare Garnish:
25. Make ready Spring onions, finely sliced

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. Mapo tofu (Chinese: 麻婆豆腐; pinyin: mápó dòufu) is a popular Chinese dish from Sichuan province.

Steps to make Mapo tofu:

1. In a bowl transfer the mince meat and season with white pepper, salt and Shaoshing rice wine. Set aside.
2. Finely chop the garlic, ginger and spring onions and set aside. In a wok on medium heat, heat up the oil, add the Sichuan peppercorns and cook until fragment. Then add the ginger and the chopped stalks of the spring onions and stir occasionally to prevent burning. Cook for 1-2 minutes.
3. Add the mince meat and break it into small grains (to avoid getting clumps) using a wooden spatula. When the meat is almost cooked add the garlic and stir occasionally to avoid the garlic getting burnt.
4. When the meat is cooked add both types of doubanjiang stirring to distribute the paste evenly, then add the rest of the sauces. Let it cook for a few minutes so the meat can soak in the flavours of the sauces. Then add the hot water (pre boiled kettle water) and let it simmer. Reduce heat to low for 5 - 7 minutes and cover with lid. Taste the sauce and amend if needed (add more spicy chilli sauce for hotter, white pepper or non spicy doubangjiang etc).
5. Gently place the cubed tofu into the mixture. Tip: gently stir and mix the tofu in to avoid it loosing its shape and breaking apart. Let it cook for 1 minute. Lastly, add the peas and gently stir and incorporate into the mixture.
6. In a small bowl add the cornstarch and water. Stir well until the mixture has dissolved into a liquid paste.
7. Now add cornstarch mixture to wok. Stir everything gently, place a lid on the wok. Leave to simmer and turn the heat to very low heat for 5 - 10 minutes until the sauce thickens. Tip: if the mixture is still thin add a little more cornstarch liquid to make the sauce thicker.
8. Once the sauce is to desired thickness, to finish off garnish the mapo tofu with the finely sliced green part of the spring onions. Then transfer into a large serving bowl. Eat and and serve immediately while hot. Eat it with a bowl of rice and some side dishes like steamed or panfried vegetables.

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. Mapo tofu (Chinese: 麻婆豆腐; pinyin: mápó dòufu) is a popular Chinese dish from Sichuan province. It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban (fermented broad bean and chili paste) and douchi (fermented black beans), along with minced meat, traditionally beef. Variations exist with other ingredients such as water. This stunning mapo tofu recipe from Helen Graves shows you how to make this classic Sichuan dish.

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