Recipe of Perfect Mapo Tofu

Hey everyone, hope you're having an amazing day today. Today, we're going to prepare a special dish, How to Make Ultimate Mapo Tofu. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Mapo Tofu, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mapo Tofu delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mapo Tofu is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mapo Tofu estimated approx 30 minutes.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook Mapo Tofu using 15 ingredients and 4 steps. Here is how you cook it.

Mapo Tofu is a signature Sichuan cuisine and well known throughout the world. Its layers of flavor, mouthwatering colors, and numbing effects always make people crazy.

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Ingredients and spices that need to be Take to make Mapo Tofu:

1. 1 pack Soft tofu, 1 lb chopped in cubes
2. 100 g minced Beef
3. 1 Scallion chopped, separate white and green
4. 1 tbsp minced Ginger, fresh
5. 1 tbsp minced Garlic, fresh
6. 1 tsp Sichuan peppercorns
7. 2 Dried chilies
8. 3 tbsp Cornstarch with cold water
9. 1/3 cup Water
10. 2 tsp Sesame oil
11. 2 tbsp Chili black bean paste (Doubanjiang)
12. 2 tbsp Soy sauce
13. 1/2 tsp ground Sichuan pepper
14. 1/2 tsp ground White pepper
15. 1/2 tsp Salt

Instructions to make Mapo Tofu

1. Add soft tofu and salt in boiling water for just 1 minute.
   Mix well minced beef with 1 tbsp soy sauce and ground white pepper.
2. Heat up a pan with sesame oil and Sichuan peppercorns until fragrant. Pick up the fried peppercorns and set aside.
3. In the pan add marinated beef and fry until dried and brown. Add doubanjiang, ginger, garlic until fragrant. Then add hot water, 1 tbsp soy sauce, and tofu in and stir well gently. Simmer with lid on low heat for 3 minutes.
4. Add the fried Sichuan peppercorns, dried chilies, ground Sichuan pepper, scallion whites and stir well with cornstarch slurry until perfectly thickened, and remove from heat. Sprinkle fresh scallion greens on top.
   
   Then Bon Appétit!

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