Easiest Way to Cook Tasty Mapo Tofu

Without fail making ultimate Mapo Tofu easy, tasty, practical.

Good Evening every body, at this time you get present recipe Mapo Tofu with 14 ingredients and 9 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 14 ingredients and 9 stages of easy cooking Mapo Tofu.

Ingredients for Mapo Tofu

1. Needed 500 g : soft to medium-firm tofu.

2. Needed 12 : dried black mushrooms.

3. Needed 80 g : fermented black beans.

4. Prepare 4 cloves : garlic, chopped.

5. Prepare 8 cm : ginger, chopped.

6. Prepare 4 : dried Sichuan type peppers, chopped.

7. Prepare 4 : scallions, sliced diagonally.

8. Needed 4 g : Sichuan pepper, lightly crushed.

9. Prepare 80 g : chili bean paste.

10. Prepare 20 g : Chinese cooking wine.

11. Needed 20 g : light soy sauce.

12. Prepare 20 g : sesame oil.

13. Needed 20 g : sugar.

14. Needed 8 g : corn starch.

If all ingredients Mapo Tofu it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Mapo Tofu

1. Soak the black mushrooms in 0.4 l water for 20 minutes, wring out the excess water back in the bowl and chop the mushrooms. Reserve the mushroom flavoured water for the sauce..

2. Chop the ginger and garlic, and crush the black beans slightly..

3. Stir fry the mushrooms and black beans on high heat in some peanut oil until slightly crispy and fragrant..

4. Lower the heat, add the chopped ginger, garlic, Sichuan pepper, scallion whites and chili, and stir fry until fragrant and the garlic starts to brown..

5. Mix the mushroom water with the chili bean paste, wine, soy sauce, sesame oil and sugar and add the sauce to the wok and let simmer for a few minutes..

6. Cut the tofu in inch sized cubes and add them to the sauce, stirring carefully to avoid breaking them. Let simmer on low heat until the tofu is heated through..

7. Mix the corn starch with some cold water and add to the wok, and continue to simmer until the sauce is thick enough to coat the back of a spoon..

8. Adjust hotness with chili oil, "mala" (the numbing quality of the Sichuan pepper) with more Sichuan pepper, saltiness with salt and sweetness with sugar. Garnish with the scallion greens..

9. Serves 3-4 on its own or 6-8 as a part of a spread..

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