Recipe: Appetizing Mapo Tofu For Rice

Mapo Tofu For Rice. Authentic Szechuan style mapo tofu is one of the branding dishes of Szechuan cuisine. It is spicy, numbing, hot, aromatic and tender. Making the yummiest mapo tofu at home for several bowls of steamed rice.

The common ingredients that you may not find in classic Chinese Mapo Tofu include miso (Japanese fermented soybeans, sometimes rice and barley included), mirin or sugar, and sesame oil. An easy mapo tofu recipe that creates the authentic taste of China. Mapo tofu (麻婆豆腐, ma po dou fu) is one of the most popular classic Sichuan dishes. You can have Mapo Tofu For Rice using 12 ingredients and 4 steps. Here is how you cook it.

Ingredients of Mapo Tofu For Rice

1. It's 450 grams of Tofu.
2. You need 200 grams of Ground Pork.
3. You need 170 grams of Green onion.
4. Prepare 2 clove of Garlic.
5. It's 2 of teaspoons, chopped Ginger.
6. Prepare 2 tbsp of Doubanjiang.
7. Prepare 1 tbsp of Oyster sauce.
8. You need 1/2 tbsp of Soy sauce.
9. It's 2 tbsp of Sake.
10. You need 2 tbsp of Sesame oil.
11. Prepare 1 dash of of each Pepper and sugar.
12. You need 1 of Katakuriko slurry.

It has a spicy, pungent, and appetizing flavor that goes perfectly with steamed rice. I love cooking mapo tofu for a quick lunch or dinner. Mapo tofu (麻婆豆腐) is named after its inventor Mapo (means pockmarked elderly lady) who ran a small restaurant over a century ago in Chengdu, the capital of Sichuan province. It's a signature dish of Sichuan cuisine, presenting its characteristic flavour: Mala (麻辣), namely numbing and spicy.

Mapo Tofu For Rice step by step

1. Put a generous amount of vegetable oil (not listed) in a frying pan, and add the finely chopped garlic and ginger. Stir fry, being careful not to let it burn. When it's fragrant, add the chopped green onion. I like to add tons because I like it, so I always put about this much..
2. Add the ground pork and stir fry, and when it has changed color, add the doubanjiang, oyster sauce, soy sauce, sake, pepper and sugar, and continue to stir fry. When the sauce is evenly distributed, pour in about 350 ml of water. Add the cubed tofu, and simmer over high heat..
3. When the sauce has reduced to about half, turn off the heat and stir in the katakuriko slurry little by little until the sauce has thickened. Turn the heat back on, drizzle with sesame oil and it's done! The tofu falls apart easily, so be gentle. Adjust the seasoning with doubanjiang and oyster sauce..
4. This is the brand of doubanjiang I use. It's pretty spicy..

There is nothing wrong with this recipe but be forewarned: It is NOT a recipe for Ma Po Tofu. First of all Ma Po Tofu's main flavor is the Sichuan peppercorn. Seriously this is the main flavor of the dish. yet it doesn't appear in the list of ingredients. Our Mapo Tofu recipe remains one of the most popular recipes we've posted on the blog to date. Indeed, mapo tofu is one of the most famous tofu recipes to have made it out of China.