Mapo Tofu Recipe By Tasty

MAPO TOFU RECIPE

Steps:

• Add a small pinch of salt and ground pepper. Mix well and set aside.
• Cut tofu into square cubes (around 2cms). Bring a large amount of water to a boil and then add a pinch of salt. Slide the tofu in and cook for 1 minute. Move out and drain. This helps to remove the raw soy flavor form tofu.
• Get a wok and heat up around 2 tablespoons of oil, fry the minced meat until crispy. Transfer out and leave the oil in.
• Add another 1 tablespoon of vegetable cooking oil and fry doubanjiang for 1 minute over slow fire until the red turns red (bring us a lovely red color dish) and add fermented black beans, garlic, scallion white and ginger, cook for 30 seconds until aroma. Optionally mix pepper flakes in. Pepper flakes should be added at the end because it contains little water and can be burnt easily.
• Pour in water or stock. Add light soy sauce, sugar and half of the cooked beef (providing more flavors to the soup) after the broth boils and let it continue simmering for 2-3 minutes. Place the tofu in, simmer for another 6-8 minutes. The longer time of simmering helps the tofu to absorb the flavors.
• During the process of simmering, mix 1 tablespoon of cornstarch with 2.5 tablespoons of water in a small bowl to make water starch. Stir the water starch and then pour half of the mixture to the simmering pot. Back push and wait for around 30 seconds and then pour the other half. You can slightly taste the tofu and add pinch of salt if not salty enough. Add cooked beef to creates some crispy texture and then drizzle sesame oil. Mix well.
• Transfer out when almost all the seasonings stick to tofu cubes. Sprinkle Szechuan peppercorn powder (to taste)and chopped garlic greens if using.
• Serve immediately with steamed rice.

MAPO TOFU RECIPE BY TASTY

Steps:

• Fill a small pot with water and bring to a boil. Remove from the heat and add the shiitake mushrooms. Soak for 30 minutes, until completely rehydrated. Remove the mushrooms from the water and reserve the soaking liquid. Coarsely chop the rehydrated mushrooms.
• Dice the tomatoes and green bell pepper. Stem and chop the white button mushrooms.
• In a small bowl, combine the chili garlic paste, black bean with garlic sauce, bean paste, soy sauce, hoisin sauce, and sugar. Stir until smooth.
• Dice the tofu into 1-inch (2 ½ cm) cubes.
• In a large skillet or wok, heat the olive oil over medium heat. Add the rehydrated shiitake and button mushrooms, bell pepper, and tomato and cook until the pepper and mushrooms have softened slightly, 1-2 minutes.
• Add the sauce and cook, stirring occasionally, for 3-4 minutes, until fully combined and fragrant.
• In a small bowl, stir together the cornstarch and ½ cup (75 G) of the reserved mushroom soaking water until the cornstarch dissolves.
• Add the cornstarch slurry to the pan and cook until the sauce thickens, about 2 minutes. Stir in the tofu and cook until heated through, 2-3 minutes more.
• Serve immediately over cooked white rice.
• Enjoy!

MAPO TOFU

Steps:

• Season the beef mince with salt and pepper, give it a good mix and set aside.
• Next is to grab your wok or deep frypan and half fill with water. Place onto a high heat and bring to a boil, add a pinch of salt. Reduce to a simmer. Cut the tofu into large cubes (approx 2cm squares)
• Gently add the tofu to your simmering water and poach for around a minute, this will firm up your tofu. Remove and drain on a paper towel.
• Tip the water from your wok, dry well and place it back on the heat. Add 2 tbsp of your canola oil, add your seasoned minced beef and fry until well cooked and crispy. Remove the cooked mince from the wok and set aside, leaving the excess oil in the wok.
• Add the doubanjiang to the wok and fry for a minute on a low heat. Add your fermented black beans, garlic, half of the spring onion, ginger and cook on a low heat for around a minute.
• Add the chilli flakes, sichuan pepper, water, light soy, sugar, mix well and bring to a simmer. Add half your cooked minced beef, and cubed tofu. Bring back to a simmer for 8 minutes, allowing the tofu to absorb the flavour.
• Mix the cornflour and water together in a small bowl. While your wok is still simmering pour in the cornflour mix, using a wooden spoon mix your sauce until it thickens. Add the remaining cooked minced beef.
• Pour into your serving bowl and drizzle over the sesame oil and remaining sliced spring onions.
• Serve with Asian greens and steamed rice. Enjoy!