Mapu Tofu
Authentic Chinese Recipe
Ingredients:
- 100gm ground pork (you can use chicken or mushroom as well)
- 2 teaspoons Shaoxing wine (or dry sherry)
- 1 teaspoon light soy sauce
- 1/2 teaspoon finely chopped ginger
- 300gms Tofu (Bean-curd) cut in to dice 1.5 cm pcs squire
- 1 tsp cornflour dissolved in 3 tsp water
- 2 tsp Szechuan pepper
- 1tbsp vegetable oil
- 2 tbsp Doubanjiang (Fermented Chilli bean paste)
- 2 stalk Spring Onion Chopped
- 1 cup chicken stock or water
- ¼ tsp five spice powder
- 2 Teaspoon homemade chilli oil
- 1 tsp sugar or as according to your taste n
Method
Combine ground meat shaoxing wine, soy sauce & ginger in a small bowl and mix well, set it aside.
Heat the oil and in a large nonstick skillet over medium high heat. Add Szechuan peppercorn and fry until golden brown strain them out and transfer in to a bowl keep them for garnishing.
In the same oil add minced meat and Doubanjiang cook over medium heat until meat is fully cooked and evenly coated with Doubanjiang. Add spring onion and stir fry for 1 minutes.
Gently add tofu in to meat sauce, add chilly oil, five spice powder and sugar. Pour chicken stock and cook until brought to a simmer cook over medium low heat for 8-10 minutes or until the sauce reduced and comes on thick consistency add some dissolved cornstarch and mix well. Adjust seasoning by adding salt and sugar or you can add little MSG also and gently mix with spatula.
Transfer in to a bowl and garnish with extra spring onions and fried Szechuan pepper
Serve hot with boiled of steamed rice.
Heat the oil and in a large nonstick skillet over medium high heat. Add Szechuan peppercorn and fry until golden brown strain them out and transfer in to a bowl keep them for garnishing.
In the same oil add minced meat and Doubanjiang cook over medium heat until meat is fully cooked and evenly coated with Doubanjiang. Add spring onion and stir fry for 1 minutes.
Gently add tofu in to meat sauce, add chilly oil, five spice powder and sugar. Pour chicken stock and cook until brought to a simmer cook over medium low heat for 8-10 minutes or until the sauce reduced and comes on thick consistency add some dissolved cornstarch and mix well. Adjust seasoning by adding salt and sugar or you can add little MSG also and gently mix with spatula.
Transfer in to a bowl and garnish with extra spring onions and fried Szechuan pepper
Serve hot with boiled of steamed rice.
