Recipe: Tasty Chinese Mapo Tofu (Sichuan Cuisine)

Chinese Mapo Tofu (Sichuan Cuisine). doubanjiang (豆瓣酱), the soul of Sichuan cuisine, is also known as broad bean paste. It is the essential ingredient for real Szechuan mapo tofu. Real Szechuan doubanjiang is full of flavor after long time of fermentation.

Mapo tofu (Chinese: 麻婆豆腐; pinyin: mápó dòufu) is a popular Chinese dish from Sichuan province. It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban (fermented broad bean and chili paste) and douchi (fermented black beans), along with minced meat, traditionally beef. Variations exist with other ingredients such as water. you can have Chinese Mapo Tofu (Sichuan Cuisine) using 16 ingredients and 7 steps. Here is how you cook it.

Ingredients of Chinese Mapo Tofu (Sichuan Cuisine)

1. Prepare 300 g of tofu (1 box).
2. You need 100 g of ground pork (or beef, chicken).
3. You need 1 of green onion.
4. You need 1/2 tbsp of garlic (minced).
5. You need 1/2 tbsp of ginger (minced).
6. Prepare of For braising.
7. It's 1/3 tsp of Sichuan peppercorns powder.
8. It's 1/8 tsp of chinese five spices powder.
9. It's 1/8 tsp of white pepper.
10. Prepare 1 tbsp of doubanjiang (chilli bean sauce).
11. You need 1/2 tbsp of soy sauce.
12. It's 1 tbsp of corn starch.
13. You need 2 tbsp of water (mix with corn starch).
14. It's 1/2 cup of water.
15. You need 1 tsp of sugar.
16. It's 1 tsp of sesame oil.

Mapo tofu is delicious, flavourful, and great for long cold winters when you don't want to slave in the kitchen for too long. If you end up with leftovers, they will taste even better the next day. The tofu will have a chance to absorb the flavours from the sauce and make it that much more tastier. Mapo Tofu is a traditional Sichuan Cuisine Dish, is consisted of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban (fermented broadbean and chili paste) and douchi (fermented black beans), along with minced meat, usually pork or beef.

Chinese Mapo Tofu (Sichuan Cuisine) instructions

1. Cut tofu into 2cm cubes. Slice green onion into small pieces, separate white part and green part. Mince garlic and ginger..
2. Mix 1 tbsp corn starch and 2 tbsp water..
3. 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..
4. Pour 1/2 cup of water in, add tofu, gently push tofu with spatula, then cook for 5 minutes over low heat..
5. 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..
6. Serve with steamed rice..
7. Https://youtu.be/sSy2cH6--XY.

Mapo Tofu (or Mapo Doufu) is a classic of Sichuan cuisine and is one of the most popular dishes in China. Anyone who has ever tried Mapo Tofu, will know why. The variety of flavors, strong seasoning and, typical for Sichuan Province Focus are just mega and will probably convince even the biggest tofu muffle them that well cooked tofu is a treat. Mābōdōfu (麻婆豆腐) is the Japanese name for "Mapo Tofu", which is a Chinese dish from Sichuan province. Tofu and ground meat are stir fried with a flavoursome sauce.