Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, mapo tofu. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Mapo Tofu is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Mapo Tofu is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can cook mapo tofu using 14 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Mapo Tofu:

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

Instructions to make 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.

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

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