Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, chinese mapo tofu (sichuan cuisine). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Chinese Mapo Tofu (Sichuan Cuisine) is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Chinese Mapo Tofu (Sichuan Cuisine) is something that I have loved my entire life.
Authentic Szechuan style mapo tofu is one of the branding dishes of Szechuan cuisine. It is spicy, numbing, hot, aromatic and tender. Mapo tofu is one of the top ten famous Chinese dishes and enjoys a high popularity among not only Chinese people but also many western countries.
To get started with this recipe, we have to first prepare a few components. You can cook chinese mapo tofu (sichuan cuisine) using 16 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Chinese Mapo Tofu (Sichuan Cuisine):
- Take 300 g tofu (1 box)
- Prepare 100 g ground pork (or beef, chicken)
- Prepare 1 green onion
- Take 1/2 tbsp garlic (minced)
- Make ready 1/2 tbsp ginger (minced)
- Get For braising
- Take 1/3 tsp Sichuan peppercorns powder
- Take 1/8 tsp chinese five spices powder
- Prepare 1/8 tsp white pepper
- Take 1 tbsp doubanjiang (chilli bean sauce)
- Get 1/2 tbsp soy sauce
- Make ready 1 tbsp corn starch
- Take 2 tbsp water (mix with corn starch)
- Take 1/2 cup water
- Get 1 tsp sugar
- Prepare 1 tsp sesame oil
DISCLOSURE: This article contains Amazon affiliate links. Mapo Tofu is a popular Chinese dish from Sichuan Province, where spicy food is king and the signature spice of the region–the Sichuan Peppercorn–gives dishes a unique "numbing" effect. It's almost like the Sichuan peppercorns are there to not only add their fragrance and flavor, but also to. Mapo tofu, one of the most notable regional Chinese dishes has become a popular Sichuan dish around the world.
Instructions to make Chinese Mapo Tofu (Sichuan Cuisine):
- Cut tofu into 2cm cubes. Slice green onion into small pieces, separate white part and green part. Mince garlic and ginger.
- Mix 1 tbsp corn starch and 2 tbsp water.
- Heat 1 tbsp vegetable oil, add ground pork, stir fry for a while, then add garlic, ginger and half of 1/3 tsp Sichuan peppercorns powder, 1/8 tsp chinese five spices powder, 1 tbsp doubanjiang (chilli bean sauce), sugar, white part of green onion, stir fry for 1 minute.
- Pour 1/2 cup of water in, add tofu, gently push tofu with spatula, then cook for 5 minutes over low heat.
- Mix cornstarch water, swirl it into the wok, gently stir till sauce thickens. Before serving, add pinch of Sichuan peppercorns powder, pinch of white peppers, add green part of green onion, 1 tsp sesame oil. Then transfer to a serving plate or bowl.
- Serve with steamed rice.
- Https://youtu.be/sSy2cH6–XY
Mapo tofu is a combination of tender tofu and spicy chili-and-bean-based sauce, sprinkled with minced meat, usually pork or beef, and topped with some chopped scallion pieces. Mapo tofu (麻婆豆腐) is named after its inventor Mapo (means pockmarked elderly lady) who ran a small restaurant over a century ago in Chengdu, the capital of Sichuan province. It's a signature dish of Sichuan cuisine, presenting its characteristic flavour: Mala (麻辣), namely numbing and spicy. Mapo tofu (麻婆豆腐, ma po dou fu) is one of the most popular classic Sichuan dishes. It has a spicy, pungent, and appetizing flavor that goes perfectly with steamed rice.
So that is going to wrap it up with this special food chinese mapo tofu (sichuan cuisine) recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this webpage in your browser, and share it to your loved ones, friends and colleague. Thank you for reading, I hope this site becomes “the place to be” when it comes to chinese mapo tofu (sichuan cuisine) cooking. Go on get cooking!
