Mapo Tofu
From Huben's Wiki
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This recipe is from: [https://www.reddit.com/r/Cooking/comments/bkwppx/recipe_sichuan_mapo_tofu_revisited_麻婆豆腐/ Recipe: Sichuan Mapo Tofu, Revisited (麻婆豆腐)] The [http://huben.us/mediawiki/index.php?title=Mapo_Tofu&diff=3928&oldid=1145 Old Recipe] I used is here. | This recipe is from: [https://www.reddit.com/r/Cooking/comments/bkwppx/recipe_sichuan_mapo_tofu_revisited_麻婆豆腐/ Recipe: Sichuan Mapo Tofu, Revisited (麻婆豆腐)] The [http://huben.us/mediawiki/index.php?title=Mapo_Tofu&diff=3928&oldid=1145 Old Recipe] I used is here. | ||
| − | Simmer: | + | Simmer in a pot of water: |
* 16 oz firm tofu, cubed | * 16 oz firm tofu, cubed | ||
* 1/2 tsp salt | * 1/2 tsp salt | ||
for 3 minutes. Set aside. | for 3 minutes. Set aside. | ||
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Fry: | Fry: | ||
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Add: | Add: | ||
| + | * 1 tbs Szechuan peppercorns, toasted (1-2 minutes) and ground | ||
* 1 tbs light soy sauce | * 1 tbs light soy sauce | ||
* 1 tbs cooking sherry or chinese wine | * 1 tbs cooking sherry or chinese wine | ||
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* 1/2 tbs sesame oil | * 1/2 tbs sesame oil | ||
* 1 tbs cornstarch mixed in 2 tbs water | * 1 tbs cornstarch mixed in 2 tbs water | ||
| − | + | Allow to thicken. | |
Mix in: | Mix in: | ||
* 2 chopped scallions | * 2 chopped scallions | ||
and heat for 30 seconds more. Then serve! | and heat for 30 seconds more. Then serve! | ||
