Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, mapo tofu gratin. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Mapo tofu gratin is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Mapo tofu gratin is something that I have loved my whole life. They are nice and they look fantastic.

Great recipe for Mapo tofu gratin. We are a fan of making gratins at home and we decided to experiment by making a curry gratin. In Asia they love to add cheese to the dishes. As the mapo is like a curry consistency we thought it would as a gratin.

To begin with this recipe, we have to first prepare a few ingredients. You can cook mapo tofu gratin using 29 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Mapo tofu gratin:

1. Get Rice:
2. Get 2 cups freshly cooked warm rice (1 cup per serving)
3. Prepare Minced pork seasoning:
4. Take 250 v minced pork
5. Take 1/2 teaspoon white pepper
6. Prepare 1/2 teaspoon fine salt
7. Make ready 1 cap of Shaoshing Rice Wine
8. Take Thickening mapo tofu sauce:
9. Get 1 teaspoon corn starch
10. Prepare 1-2 tablespoon water (to create a liquid paste)
11. Get Making the mapo tofu:
12. Make ready 1 tablespoon cooking oil (or any cooking oil of preference)
13. Get 1-2 teaspoons Sichuan peppercorns (add more or less depending on spice level preference)
14. Prepare 2 teaspoons ginger, finely minced or grated
15. Prepare 2 spring onions, finely sliced (stalk part for cooking, green part for garnish)
16. Make ready 500 g mince pork (or any other mince meat depending on preference)
17. Take 2 medium garlic cloves, finely minced or grated
18. Get 500-600 g medium firm tofu or silken tofu, drained and cut into 3/4 inch cubes (add more or less depending on preference)
19. Make ready 1/3 cup frozen peas (add more or less depending on preference), soaked in warm water
20. Prepare Sprinkle of sugar (caster or granulated, optional)
21. Make ready Mapo tofu sauce:
22. Prepare 2 tablespoons La/spicy Doubanjiang (chilli broad bean paste)
23. Take 1 tablespoons Non-spicy Doubanjiang (broad bean paste)
24. Make ready 1-2 tablespoon crushed Yellow bean sauce (add more or less depending on preference)
25. Make ready 1-2 tablespoons spicy chilli sauce (or spicy crushed garlic sauce if not using fresh garlic)
26. Take 1-2 teaspoons white pepper
27. Take 1-2 cups hot water (from kettle)
28. Get To garnish:
29. Make ready 100 g grated cheese (any cheese that melts)

Great recipe for Mapo tofu gratin. We are a fan of making gratins at home and we decided to experiment by making a curry gratin. In Asia they love to add cheese to the dishes. As the mapo is like a curry consistency we thought it would as a gratin.

Steps to make Mapo tofu gratin:

1. Cook the rice in either a rice cooker or in a pot. Keep warm until needed.
2. In a bowl transfer the mince meat and season with white pepper, salt and Shaoshing rice wine. Set aside.
3. 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.
4. 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.
5. 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. Add a sprinkle of sugar (optional) and 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).
6. 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.
7. In a small bowl add the cornstarch and water. Stir well until the mixture has dissolved into a liquid paste.
8. 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 a little. Tip: you want the sauce to still be runny for the gratin so it can soak into the rice. If not runny add a little bit of water to loosen. Once the sauce is to desired thickness turn the heat off.
9. To assemble place warm rice into a gratin dish, ladle over the mapo tofu. Then sprinkle the grated cheese on top.
10. Transfer on a baking tray and place in the oven at 180 degrees for 8 minutes until the mapo tofu is bubbling. Then change the oven setting to grill and turn it up to 200 degrees to now colour the top of the cheese for 5-8 minutes. Or until the cheese on top is to desired colour.
11. Remove baking tray from the oven and place on a plate or a serving board. Serve and eat immediately while pipping hot.

In Asia they love to add cheese to the dishes. As the mapo is like a curry consistency we thought it would as a gratin. This also helps to make the mapo less spicy. The ever popular Sichuan Mapo Tofu! If you're a bit on the fence about tofu, this is definitely one of the best 'gateway tofu' dishes.

So that’s going to wrap this up for this special food mapo tofu gratin recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget 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!