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Recipe of Mapo Tofu
Mapo Tofu is a beloved Sichuan dish known for its bold flavors and numbing spice. This recipe combines tender tofu and ground pork in a fiery, aromatic sauce made with Sichuan peppercorns and doubanjiang chili bean paste. It's a delightful, mouthwatering dish that's sure to satisfy your craving for bold Chinese cuisine.
Recipe Summary
Preparation
30 min
Servings
4
Difficulty
Intermediate
Ingredients
Instructions
1
Step 1
Heat the vegetable oil in a wok or large pan over medium-high heat.
2
Step 2
Add the minced garlic, ginger, and ground pork. Stir-fry until the pork is browned.
3
Step 3
Stir in the doubanjiang (chili bean paste) and Sichuan peppercorns. Cook for 1-2 minutes to release the flavors.
4
Step 4
Pour in the chicken or vegetable broth and bring it to a simmer.
5
Step 5
Gently add the cubed tofu, being careful not to break it. Simmer for about 10 minutes.
6
Step 6
Season with sugar, soy sauce, and salt to taste.
7
Step 7
Add the cornstarch-water mixture to thicken the sauce. Stir gently.
8
Step 8
Sprinkle with chopped green onions, and stir to combine.
9
Step 9
Serve your Mapo Tofu hot with steamed rice and enjoy the bold, spicy flavors!
Tips for this recipe
Here are some useful tips to perfectly prepare Mapo Tofu and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
Frequently Asked Questions
This recipe has a Intermediate difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 30 minutes and the cooking time is minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
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