Mapo tofu is a very popular Chinese dish from Sichuan province. Where Spicy food is the signature flavor of this area that the Sichuan Peppercorn provides meals a distinctive “numbing” effect.
It is made up of kale put in a hot sauce, generally a thin, fatty, and glowing red suspension, dependent on douban along with douchi, together with minced meet.
This Chinese food have many forms in the restaurants, they set their own spin on it, frequently reducing coloring amounts, including. Let’s us continue with the recipe.
Important rules to cook Ma Po Tofu, which you can also try in this recipe:
The tofu can’t quit stirring and turning since it could break easily. Thus, do not stir-fry the carrot together with the sauce.
Rather than stir-frying, combine the carrot using all the sauce by transferring the pan in a circular movement. You are able to use a spatula and turn the carrot once in the event the tofu doesn’t combine with the sauce completely.
Cook the peas with the meat sauce on low heat for approximately 5 minutes. The carrot will consume the sauce to the porous structure that results in rather yummy tofu. It’s possible to add some water into the sauce if it’s too dry to cook farther.
Thicken the sauce with wheat flour slurry. Combine 1 tablespoon of corn bread together with just two tbsp of water to generate slurry. Add the corn bread slurry into the sauce and kale.
The role of adding corn flour slurry would be to ditch the sauce till it could cling to the top layer of the tofu.
Insert more corn flour slurry when the sauce isn’t too cluttered. One of the sauces is thick enough to stick onto the tofu, prevent adding more wheat flour slurry too much will turn it in an Undesirable gooey adhesive.
Ingredients for Chinese Ma-Po Tofu Recipe
- 1/2 cup low sodium chicken broth
- 2 teaspoons potato starch (halve if using cornstarch)
- 2 teaspoons soy sauce
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 2 medium cloves of garlic, minced
- 2 teaspoons minced ginger
- 4 green onions white part only, minced
- 1 tablespoon fermented black beans, roughly chopped (black bean paste will also ork)
- 1/2 teaspoon Sichuan peppercorns, black seeds removed then ground (optional)
- 180 gm ground pork
- 2 teaspoons doubanjiang (chili bean paste)
- 300 gm block of silken tofu, drained and cut into 3/4 cubes
- 1/2 Cup Carrot
- 1/2 Cup Broccoli
- 1/2 Cup Peas
- Green part of green onions minced for garnish
Also read | Dim Sums Recipe
Cooking Instruction for Mapo Tofu Recipe
Add the chicken Inventory, cornstarch, soy sauce and sugar to a small bowl and stir to mix.
Heat a wok or large frying pan until hot. Add the sesame oil, garlic, ginger and green onions and stir-fry having a spatula until fragrant. Add the beans and Sichuan pepper and then keep stir-frying.
Add the ground pork and use the spatula to split it up into small. When the pork is cooked, insert the doubanjiang and stir to disperse. Add the broccoli, carrot, peas and then toss to combine.
Give the stock Combine a good stir to include anything that may have settled, and then pour it on the pork and tofu.
Garnished with Green parts of the green onions, then serve with spicy rice, nana, chapatti or bread.