Mapo Tofu Recipe

What is mapo tofu?
Mapo tofu is a renowned Sichuan tofu dish that has a lot of mala, the mark desensitizing zestiness of good Sichuan food. On the off chance that you haven’t had Sichuan food previously, you may be terrified of it’s fire-y red tone, however when you move beyond that apprehension about heat, you’ll be returning for more, more, more.

Fiery!
The wonderful desensitizing zest of mapo tofu comes from Sichuan peppercorns, which have a lovely desensitizing impact which fixes things such that you can eat increasingly more flavor until you understand that you’re altogether flavored out. It’s designated “málà” in Chinese and is valued in Sichuan cooking. Málà in a real sense implies desensitizing (mama 麻) hot/fiery (la 辣). Fiery hot rascals love Sichuan peppercorns since they’re fragrant and taste really unambiguous. Caution: Sichuan peppercorns are exceptionally zesty. Assuming that you have excellent or new peppercorns, the seriously desensitizing and strong. In this formula, we won’t cook the peppercorns since they tend to move past toasted if you don’t watch out and can prompt sharpness. All things being equal, you’ll polish your dish off with a liberal sprinkling, which is ideal for changing zest levels right at the table.

Assuming you love tofu and you love hot, you will adore mapo tofu as well. Furthermore, on the off chance that you’re not so enthusiastic about zesty, the beneficial thing about this dish is that you can change the hotness level by modifying how huge of a touch of Sichuan pepper you finish it with.

In the event that you’re curious about it, here’s a fast breakdown: mapo tofu is a very famous Chinese dish from the Sichuan region. It has delicate tofu in a zesty radiant red sauce with a touch of ground pork. The name of the dish generally means “pitted grandmother’s tofu,” similar to old grandmother’s tofu. There are loads of mapo tofus out there yet this is a customary, credible mapo tofu formula.

What does mapo tofu taste like?
Mapo tofu tastes zesty: both traditionally fiery with heat on your tongue, and málà, a desensitizing sort of hot that is normal for Sichuan food. The sauce is pleasingly slick, which ampliflies the zestiness and flavor. It likewise has a profoundly flavor to it because of the umami from the doubanjiang. Likewise key is the surface play mapo tofu has going on: the satiny smoothness from the delicate tofu covers your tongue and the firm ish pieces of pork add a satisfying difference to the general non-abrasiveness and sassiness of the dish. Mapo tofu is southern fare and perhaps the best solace food out there, particularly when matched with entirely cushy rice.

Key Ingredients
There are two critical fixings to this tofu: stew bean glue (doubanjiang) and Sichuan peppercorns. You can view as the two of them at your nearby Asian supermarket. Different fixings are standard toll.

  • Doubanjiang. At times, with true plans, there’s that one fixing that you need to look all over for. You’ll be looking through the passageways pondering, is this worth the effort? I’m here to let you know that it is! Doubanjiang is a hot aged blend of soy and wide beans. It’s been known as the spirit of Sichuan cooking and it will give your mapo tofu that great red tone. While shopping, you need to search for the Pixian (a region in China) assortment if possible. It’s similar to how, in the event that you can, you need to purchase champagne from the Champagne area in France. In any case, similar to champagne, on the off chance that you can track down shining wine, don’t perspire it, Lee Kum Kee likewise sells a workable more straightforward to observe Cantonese style doubanjiang that they call stew bean sauce/toban djan. More about doubanjiang here!
  • Sichuan peppercorns. With respect to Sichuan peppercorns, you can purchase pre-ground Sichuan peppercorn powder, yet in the event that they’re accessible, go for entire Sichuan peppercorns and toast and toil them yourself. The zest will be considerably more new and evident on the off chance that you do.
  • Delicate tofu. Delicate tofu is critical to genuine mapo tofu. The tofu ought to be smooth, velvety, and delicate.
  • Ground pork. There’s only a tad of ground pork in this dish, to commend the tofu.
  • Ginger and garlic. Ginger and garlic add a punch of aromatics.
  • Chicken stock. Makes up the majority of the sauce chicken stock.
  • Cornstarch. We’ll involve cornstarch as a thickener to make the sauce plush and smooth.
  • Soy sauce. A tad of soy for some extra umami.

On tofu
I need to say, the most often posed inquiries about mapo tofu are of the accompanying assortment: What sort of tofu for mapo tofu? Might you at any point utilize firm tofu in mapo tofu? It seems like everybody has to be aware: which tofu is it! Bunches of plans out there say you can utilize firm or medium tofu and obviously, you can, yet assuming you’re going for a bona fide mapo tofu, go for delicate tofu. The tofu ought to be smooth and jiggly and nearly fall to pieces the second your chopsticks contact them. I think a great deal of plans suggest firm or medium firm tofu in light of the fact that delicate tofu is famously challenging to work with. Yet, I have faith in you. Do the delicate tofu. It’s worth the effort!

Ace tip: to assist your tofu with remaining together when you throw it into the sauce, whiten it. To whiten tofu: essentially place in stewed salted water for two or three minutes and allow it to sit. Whitening tofu in salted water will prepare it and assist with firming it up. The tofu will turn out to be much more smooth and flexible while holding its shape when you blend it into the mapo sauce. It additionally has the reward of making the tofu warm so you don’t need to warm it up as much in the sauce.

How to make mapo tofu?
When you have your fixings close by, it’s a basic formula. You get going by whitening your tofu in pungent water. Then, at that point, it’s simply an issue of searing the pork and doubanjiang, adding some chicken stock and thickening it up. Broiling the doubanjiang and delivering the oils makes everything very delicious and fragrant. The sauce gets a touch of thickening up with cornstarch and everything is gleaming and brilliant and sticks impeccably to your tofu solid shapes. It’s a perfect pair for feathery rice.

  1. Whiten the tofu. Delicately stew the tofu over low hotness in salted water, then eliminate the pot from the hotness and let it hang out in its pungent shower.
  2. Sear. Brown the pork so it crisps up a piece then add the doubanjiang and sear it so the hotness delivers its zesty red oils. Mix in the garlic and ginger.
  3. Sauce. Add the chicken stock and soy sauce and bring everything up to an air pocket. Add the depleted tofu shapes and mix in a cornstarch slurry. Stew until the sauce is thick and shine then, at that point, you’re prepared!

Will mapo tofu be veggie lover/vegetarian?
Vegetarian mapo tofu: You can avoid the ground pork and it will be veggie lover. Assuming that you have some dried shiitake mushrooms available, douse them, channel them, slash them up and give them a fry instead of the pork. Switch the chicken stock out for vegetable stock.

What do you eat mapo tofu with?
Generally mapo tofu is presented with cushy rice. You can likewise have mapo tofu with noodles (or zoodles), bread, and so on. Basically it goes with any carb. We’ve even made mapo tofu pizza and mapo tofu poutine. What’s more, obviously, it goes extraordinary with wonton.