My Family's Recipe for Szechuan Mapo Tofu. Low Prices on Ma Po Tofu. Free UK Delivery on Eligible Orders Delicious Family Meals That Will Not Break Your Budget at Real Food. Great recipe for My Family's Recipe for Szechuan Mapo Tofu.
Bring a large amount of water to a boil and then add a pinch of salt. This popular Szechuan (Sichuan) Chinese dish, Mapo Tofu, is my family's favourite. Actually, I love every dish that cooked with tofu (beancurd). You can cook My Family's Recipe for Szechuan Mapo Tofu using 14 ingredients and 9 steps. Here is how you cook that.
Ingredients of My Family's Recipe for Szechuan Mapo Tofu
- You need 1 block of Silken tofu.
- Prepare 120 grams of Pork shoulder (or ground pork).
- It’s 1/3 of of a stalk Finely chopped Japanese leek.
- You need 1 of to 2 stalks Garlic scape (or garlic leaves).
- Prepare 200 ml of Chicken stock.
- Prepare 1 tbsp of ★ Douchi.
- You need 1/2 tbsp of ★ Doubanjiang.
- You need 2 tbsp of ★ Tianmianjiang.
- Prepare 2 pinch of ★ Sugar.
- You need 1 tbsp of Shaoxing wine.
- Prepare 1 of abou 2 tablespoons of the flour Katakuriko slurry.
- Prepare 1 tsp of plus Sesame oil for finishing.
- You need 1 of Sansho Japanese pepper.
- Prepare 2/3 tsp of Vinegar (optional).
The dish is a combination of tofu, simmered in spicy chili- and bean-based sauce, together with pork mince or beef mince. That said, it was named for the old woman who invented the dish. As she got a pockmarked face, her popular dish was named as. Marinate with light soy sauce land Shaoxing wine.
My Family's Recipe for Szechuan Mapo Tofu step by step
- Roughly grind up the fatty bits of pork in a food processor..
- Chop up the leek roughly. Cut the garlic scape stems into 4 cmlong pieces..
- In a pan, bring 500 ml of water to a boil, and add the tofu that's been cut into large chunks, as well as the garlic stems. Take the tofu and garlic steams out just before the water comes to a boils. Attention: if you boil the tofu for too long, it will lose the wobbly pudding-like texture..
- Heat up a wok over high heat. When the wok is hot add oil, swirl it around and pour out. Add 1 tablespoon of oil to the wok, and add the ground pork from Step 1 and stir fry. When the meat becomes crumbly, add the garlic scape and the ingredients marked with ★ and continue stir frying..
- Pour in the chicken stock and stir the wok from the bottom so that you get all the flavor that's on the surface. Add the tofu from Step 3. Turn down the heat to low, add the Shaoxing wine, and simmer for 2-3 minutes..
- Dribble in the katakuriko slurry (2:1 water to katakuriko ratio) from a height, and in a round, circling motion. Swivel the wok and the ladle around at the same time..
- When the sauce has thickened, add the vinegar and leek..
- Turn the heat to high, and drizzle in sesame oil around the sides of the wok. Shake the wok so that the oil sinks to the bottom too. Add sansho pepper to taste..
- Bon appetit..
Add the vegetable oil to the pan. Scoop the peppercorns out of the oil and discard. Mapo tofu is a hot tofu stew dish that has it's origins from the Szechuan province in China and is one of my favorite comfort foods to make when I'm in a hur. This mapo tofu recipe (麻婆豆腐) is the true blue, authentic real deal—the spicy, tongue-numbing, rice-is-absolutely-not-optional, can't-have-just-one-scoop mapo tofu that you get in the restaurants. Mapo tofu recipes are as varied as they are many.