EXTRA TASTY MAPO DOUFU
A spicy tofu and meat dish originating from the Szechuan province of China. After having a wonderful version of it in Beijing I came up with this version of it to fill my craving. Serve over short grain rice.
Provided by fujimama
Categories World Cuisine Recipes Asian Chinese
Time 33m
Yield 4
Number Of Ingredients 12
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Spread Szechuan peppercorns over a baking sheet.
- Bake peppercorns under the preheated broiler until toasted, about 1 minute. Let cool; transfer to a mortar and pestle and crush into medium grinds.
- Heat a wok or saucepan over high heat. Add oil; cook ground pork until mostly browned and crumbly, about 1 minute. Move pork to 1 side of the pan with a spatula. Reduce heat to medium. Add chili bean paste; cook and stir until oil turns red, about 30 seconds. Stir pork into oil.
- Mix black bean sauce and dried chiles into the pork mixture; cook until aromatic, about 30 seconds. Stir in chicken stock. Add tofu gently; shake pan back and forth until tofu is coated in sauce but not broken, about 2 minutes. Add soy sauce and sugar. Reduce heat to low; let simmer, about 5 minutes.
- Mix cornstarch in a small bowl with 2 tablespoons cold water. Increase heat to medium. Add to the tofu mixture, 1 teaspoon at a time, until sauce is almost as thick as ketchup and clings to the tofu, about 3 minutes. Remove from heat. Mix in the green onions. Sprinkle toasted peppercorns on top.
Nutrition Facts : Calories 250.8 calories, Carbohydrate 8.3 g, Cholesterol 36.8 mg, Fat 19.1 g, Fiber 0.6 g, Protein 13.9 g, SaturatedFat 4.8 g, Sodium 1107.3 mg, Sugar 3.1 g
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[email protected]This Mapo Doufu recipe is a waste of time. The sauce is bland and the tofu is tough.
Rouge Ange
[email protected]I followed the recipe exactly, but the Mapo Doufu turned out watery. I'm not sure what went wrong.
Zenande Gcabashe
[email protected]The Mapo Doufu was bland and the tofu was overcooked. I won't be making this recipe again.
Mahmoud Walid
[email protected]The Mapo Doufu was good, but the sauce was a little too spicy for my taste. Next time, I'll use less chili oil.
Shafi Ahmed
[email protected]I love this Mapo Doufu recipe! The sauce is rich and flavorful, and the tofu is cooked to perfection. I've made it several times now and it's always a hit with my family and friends.
pes 21
[email protected]This Mapo Doufu recipe is a great way to add some heat to your next meal. The sauce is flavorful and the tofu is cooked perfectly.
Ben Cheadle
[email protected]The Mapo Doufu was delicious! The sauce was flavorful and the tofu was cooked perfectly. I would definitely make this recipe again.
Chainz FN 2
[email protected]I've never made Mapo Doufu before, but this recipe made it easy. The dish turned out great and my family loved it!
Muhammad Musawir
[email protected]I made this Mapo Doufu for a party and it was a huge hit! Everyone loved the flavor of the sauce and the tofu was cooked perfectly.
Vithuranan Vithu
[email protected]This Mapo Doufu recipe is a great way to use up leftover tofu. The sauce is flavorful and the tofu is cooked perfectly.
Israr Shah
[email protected]I wasn't sure what to expect from this recipe, but I was pleasantly surprised. The Mapo Doufu was delicious! The sauce was rich and flavorful, and the tofu was cooked perfectly.
Rana umar Rana umar
[email protected]The Mapo Doufu was easy to make and turned out great! The sauce was flavorful and the tofu was cooked perfectly.
Stella Ouma
[email protected]I've made this recipe several times now, and it's always a hit with my guests. The sauce is so rich and flavorful, and the tofu is always cooked to perfection.
Shabana Zubair
[email protected]The Mapo Doufu was delicious! The sauce was flavorful and not too spicy. The tofu was cooked perfectly and was very soft and tender.
Mwaba Chilufya
[email protected]This was my first time making Mapo Doufu, and I was really impressed with how easy it was to follow the instructions. The dish turned out great, and my family loved it!
Brandon Birdsong
[email protected]This Mapo Doufu recipe is a keeper! The sauce was rich and flavorful, and the tofu was perfectly cooked. I especially loved the addition of the Szechuan peppercorns, which gave the dish a nice numbing heat.