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Variety to Serving 5-Star Mapo Tofu

Hoping to eat Mapo Tofu a 5-star restaurant's, but for a few causes are not able to go to restaurants. This page gonna help you with helpful ways on producing a Mapo Tofu like a famous chef made.

Mapo Tofu

We hope you got insight from reading it, now let's go back to mapo tofu recipe. To make mapo tofu you only need 14 ingredients and 9 steps. Here is how you do that.

To make an extraordinary Mapo Tofu, here are the ingridients needed:

  1. Provide 500 g of soft to medium-firm tofu.
  2. Provide 12 of dried black mushrooms.
  3. Prepare 80 g of fermented black beans.
  4. Get 4 cloves of garlic, chopped.
  5. Prepare 8 cm of ginger, chopped.
  6. You need 4 of dried Sichuan type peppers, chopped.
  7. Prepare 4 of scallions, sliced diagonally.
  8. Provide 4 g of Sichuan pepper, lightly crushed.
  9. Take 80 g of chili bean paste.
  10. Provide 20 g of Chinese cooking wine.
  11. Provide 20 g of light soy sauce.
  12. You need 20 g of sesame oil.
  13. Get 20 g of sugar.
  14. Provide 8 g of corn starch.

After preparing the components, now you are good to cook your 5-star Mapo Tofu by following the instructions on this section:

  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..

Recipe : Mapo Tofu

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