Mapo Tofu my style
Mapo Tofu my style

Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, mapo tofu my style. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Mapo Tofu my style is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Mapo Tofu my style is something that I’ve 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. Making the yummiest mapo tofu at home for several bowls of steamed rice. Great recipe for Mapo Tofu my style.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook mapo tofu my style using 14 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Mapo Tofu my style:
  1. Take 1 tablespoon vegetable oil
  2. Prepare 200 g beef mince
  3. Make ready 1/2 head Garlic chopped
  4. Get 1.5 teaspoons Szechuan pepper powder
  5. Make ready 1.5 tablespoons chilli bean paste
  6. Make ready 50 ml rice wine for cooking
  7. Get 100 ml soy sauce
  8. Get 50 ml sweet soy sauce (kecap manis)
  9. Take 500 ml Water
  10. Prepare 500 g firm tofu
  11. Take 1.5 tablespoons tapioca flour
  12. Make ready 10 ml sesame oil
  13. Prepare 2 sprigs spring onion chopped
  14. Make ready as needed Salt&pepper&msg

One of our favorite ways to enjoy this recipe is to top off a bowl of ramen. While the tofu is cooking, combine the rest of the ¼ cup chicken broth and potato starch in a small bowl and mix it well. Add it to the boiling mapo tofu and gently stir it in with a wooden spoon to thicken the sauce. Remove from the heat and stir in the sesame oil.

Steps to make Mapo Tofu my style:
  1. Chop garlic, slice spring onion, dice tofu.
  2. Preheat the pan, add vegetable oil and beef mince. Stir fry the mince until brown colour. Add garlic, Szechuan pepper powder and chill bean paste. Stir fry until the smell come out.
  3. Add rice wine, soy sauce, sweet soy sauce,water into pan and let it boil. Put salt and pepper (even chicken powder or MSG) to season to your taste. And then gently add in tofu, make sure enough liquid to almost cover tofu, can add more water if needed. And let it boil first then turn to simmer for 20mins.
  4. Put 50ml water into tapioca flour and mix it well, pour into the simmering tofu,it will be thicken straight away. Let it cook for just boil (around 30seconds) then turn off the fire, add spring onion and sesame oil. Then plate it and it’s ready!

Add it to the boiling mapo tofu and gently stir it in with a wooden spoon to thicken the sauce. Remove from the heat and stir in the sesame oil. Mapo Tofu is a classic Szechuan dish that features tofu covered in spices and minced meat. It pairs extremely well with rice, and may even be necessary with how spicy it can get. The name literally translates to "pockmarked old lady tofu", inspired by the old lady that made this dish.

So that’s going to wrap it up for this special food mapo tofu my style recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!