Mapo Tofu Recipe By Tasty

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!

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!

EXTRA TASTY MAPO DOUFU

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Spread Szechuan peppercorns over a baking sheet.
• Bake peppercorns under the preheated broiler until toasted, about 1 minute. Let cool; transfer to a mortar and pestle and crush into medium grinds.
• Heat a wok or saucepan over high heat. Add oil; cook ground pork until mostly browned and crumbly, about 1 minute. Move pork to 1 side of the pan with a spatula. Reduce heat to medium. Add chili bean paste; cook and stir until oil turns red, about 30 seconds. Stir pork into oil.
• Mix black bean sauce and dried chiles into the pork mixture; cook until aromatic, about 30 seconds. Stir in chicken stock. Add tofu gently; shake pan back and forth until tofu is coated in sauce but not broken, about 2 minutes. Add soy sauce and sugar. Reduce heat to low; let simmer, about 5 minutes.
• Mix cornstarch in a small bowl with 2 tablespoons cold water. Increase heat to medium. Add to the tofu mixture, 1 teaspoon at a time, until sauce is almost as thick as ketchup and clings to the tofu, about 3 minutes. Remove from heat. Mix in the green onions. Sprinkle toasted peppercorns on top.