Mapo Tofu
From Huben's Wiki
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[[Category:Recipes]] | [[Category:Recipes]] | ||
| − | [https://www.reddit.com/r/Cooking/comments/bkwppx/recipe_sichuan_mapo_tofu_revisited_麻婆豆腐/ | + | 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: | |
| − | * | + | * 16 oz firm tofu, cubed |
| − | + | * 1/2 tsp salt | |
| − | + | for 3 minutes. Set aside. | |
| − | + | ||
| − | + | Toast (1-2 minutes) and grind: | |
| − | + | * 1 tbs Szechuan peppercorns | |
| − | * 1 | + | Set aside. |
| − | + | ||
| − | * 1 | + | Fry: |
| + | * 5 tbs peanut oil | ||
| + | * 1/4 lb ground beef | ||
| + | until well done, about 4 minutes, when the oil is clear again. | ||
| − | + | Add: | |
| − | * | + | * 3 tbs chili bean paste |
| − | + | Fry at medium heat for about 2 minutes until the oil is red. | |
| − | + | ||
| − | + | ||
| − | + | Add: | |
| − | + | * 2 tbs black bean sauce | |
| − | + | * 2 tbs garlic paste | |
| − | + | * 2 inches of ginger minced finely | |
| − | + | * 1 tsp chili flakes (I omit this so that it will not be too spicy) | |
| − | + | and fry about 1 minute, mixing well until a paste. | |
| − | + | ||
| − | + | Add: | |
| − | + | * 1 cup stock (or a bit more) or water | |
| + | and the '''drained tofu''' from above, then simmer for about 7 minutes. Do not reduce too much. Move the tofu around to prevent sticking. | ||
| + | |||
| + | Add: | ||
| + | * 1 tbs light soy sauce | ||
| + | * 1 tbs cooking sherry or chinese wine | ||
| + | * 1/4 tsp white pepper powder | ||
| + | * 1/2 tbs sesame oil | ||
| + | * 1 tbs cornstarch mixed in 2 tbs water | ||
| + | and the '''Szechuan peppercorns''' from above. Allow to thicken. | ||
| + | |||
| + | Mix in: | ||
| + | * 2 chopped scallions | ||
| + | and heat for 30 seconds more. Then serve! | ||
