Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to make a special dish, mapo tofu. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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Mapo Tofu is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Mapo Tofu is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook mapo tofu using 13 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Mapo Tofu:

1. Prepare 1 box tofu (firm tofu, don't choose soft one)
2. Prepare 50 g minced beef
3. Take 2 spoons Szechuan bean paste
4. Prepare 3 sliced ginger
5. Make ready some scallions
6. Make ready 2 spoon Szechuan peppercorn
7. Get 1 chopped dried chili
8. Prepare 1 spoon chili sauce
9. Prepare 2 spoons starch
10. Take some black pepper
11. Prepare salt
12. Prepare 1 spoon light soy sauce
13. Take 1 spoon sesame oil

It is recorded that there is a couple who own a restaurant mainly selling vegetarian dishes. The wife also the cook gets some pock (麻子in Chinese)on her face. Mapo tofu, more romantically, if less glamorously, known as "pock-marked old woman's tofu", is the beancurd equivalent of bacon: the surefire way to convert tofu sceptics to its quiet pleasures. Mapo tofu is traditionally a Chinese dish, but it's been given a Korean twist here with spicy gochjang and doenjang pastes.

Steps to make Mapo Tofu:

1. Cut tofu into around 1 cm³ cube, pour them into boiled water, add 1 spoon salt, cook for 3min in order to remove the beany flavor, then set aside
2. Chop ginger into small cubes, Crush the peppercorn, divide it into 2 parts
3. Add the minced beef, 1 part of peppercorn, dried chilies, chili sauce, scallions, and bean paste soy sauce into the wok and stir fry until the chili juice come out, then add water, and when the water boils, add tofu to stew, the water can not over the tofu, stew for 5-8min, don't stir too much, otherwise, tofu will collapse
4. Before finsih, add starch (mix with water) for thickening, cook for 3min. add another part of peppercorn and scallion, finally pour some heated seasame oil on the top of tofu

Mapo tofu, more romantically, if less glamorously, known as "pock-marked old woman's tofu", is the beancurd equivalent of bacon: the surefire way to convert tofu sceptics to its quiet pleasures. Mapo tofu is traditionally a Chinese dish, but it's been given a Korean twist here with spicy gochjang and doenjang pastes. Mapo Tofu is a popular Chinese dish from Sichuan Province, where spicy food is king and the signature spice of the region–the Sichuan Peppercorn–gives dishes a unique "numbing" effect. Mapo tofu can also be found in restaurants in other Chinese provinces as well as in Japan and Korea where the flavor is adapted to local tastes. In the west, the dish is often greatly changed, with its spiciness severely toned down to widen its appeal.

So that is going to wrap this up with this exceptional food mapo tofu recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!