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#MAPO TOFU RECIPE HOW TO#
#MAPO TOFU RECIPE FREE#

Garnish with the peanuts, crispy shallots, cilantro and more chives. Spoon into a serving bowl and top with the tofu, chile oil and gai lan. Add the Shaoxing, dark soy sauce, sugar and remaining tablespoon doubanjiang and continue to cook until heated through, adding a little water if it becomes too dry.Ĭombine the two mixtures together and add the Sichuan peppercorns and soy sauce to season. Add the remaining 1/2 cup chives, along with the ginger and garlic, and cook for 1 minute. Meanwhile, in a wok or wide saucepan, add 2 tablespoons peanut oil. (Add more water if it is cooked out and the millet is too al dente). Add 1 tablespoon doubanjiang and 3 cups water. Add half of the chives to sweat for a minute. Add the millet and toast, stirring, until fragrant, about 1 minute. Heat a medium saucepan on medium-high heat and add 1 tablespoon of the peanut oil. Remove from the pan and allow to cool slightly before roughly chopping. Put the pan into the oven and roast, stirring as needed, until slightly browned, about 10 minutes. Drain and pat dry.Īdd 2 tablespoons peanut oil and the shiitake mushrooms to a 12-inch cast-iron pan and stir to coat the mushrooms. Bring a pot of water to a boil and set up a bowl of ice water.Ĭook the gai lan in the boiling water, 3 minutes, then plunge into the ice water to cool. Spoon the Mapo Tofu on top of a bowl of white rice and top with more scallions.Preheat the oven to 425 degrees F.You won't need any extra salt since the doubanjiang and douchi already contribute a lot of saltiness to the dish. Finally, toss in the chopped scallion leaves and lightly fold them in.

#MAPO TOFU RECIPE FREE#

If you like your tofu to be spicier, feel free to add more chili oil than what's specified in this recipe.

Add the Sichuan pepper powder, sesame oil, and chili oil.

Be super gentle with it, since you don’t want to break up the soft pieces of tofu.

Take a sniff and revel in their strange and wonderful grapefruit smell. Grind the Sichuan peppercorns in a mortar until very well ground. Toss in the boiled tofu and lightly fold it in with the meat sauce. 1½ tbsp cornflour, mixed with 1½ tbsp water.Toss in the whites of the scallions and stir fry it with the sauce.The slurry will make the sauce and pork really gooey and silky. With the heat turned down low, add this mixture to the pan. Stir it up to make sure it’s well combined. To make the sauce thicker, combine the cornstarch with water.

Toss in the roots of the scallions and stir fry it with the sauce.

Since these are pretty salty, just a little bit will go a long way. Bring a medium saucepan of water to a boil over high heat and add tofu. Combine corn starch and cold water in a small bowl and mix with a fork until homogenous. Pick up peppercorns with a wire mesh skimmer and discard, leaving oil in pan.

Add the chopped fermented black beans into the pan. Heat over medium high heat until lightly sizzling, about 1 1/2 minutes.

Make sure you break up the ground pork so that it cooks evenly and is completely coated with the bean paste.

Add ground pork to the wok and stir fry it with the bean paste.

When the wok is hot enough, add in the chili bean paste. (You can definitely skip this step, but this process will ensure that the tofu is super soft and silky, and removes impurities from its original packaging). Bring some water to a boil in a large pan and add in the tofu.

Cut the block of tofu into half inch cubes.

Step 3: Add chili powder mixed with water, stir until the oil separates. Step 2: Heat cooking oil and saute garlic and ginger. Chop the leaves (green parts) into smaller pieces that we’ll use for garnish at the end Step 1: Cut the tofu into small pieces and set aside.

Chop the lower ends (white parts) of the scallions into 1 inch pieces.

½ tbsp douchi (Chinese fermented black beans) *optional.

1-2 tsp ground Sichuan peppercorns or Sichuan peppercorn powder.

Add the tofu and gently spread it around so that it’s submerged in the sauce. When the pork is cooked through, give the sauce ingredients another stir to reincorporate the settled starch and then pour it into the pan.

1 tbsp pixian douban/doubanjiang (Chinese chili bean paste) Add the ground pork to the pan and use a spatula to break it up into small crumbs.

#MAPO TOFU RECIPE HOW TO#

How to make Mapo Tofu (麻婆豆腐) - my mom's recipe! Ingredients (serves 3-4 people)