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This authentic Sichuan Mapo Tofu recipe delivers the classic "Mala" flavor profile, combining fiery heat with the characteristic numbing sensation of Sichuan peppercorns. With tender soft tofu and savory pork mince in a rich, red chili bean paste sauce, it's a wonderfully aromatic and flavorful dish that's surprisingly approachable for any home cook.
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Toast and grind Sichuan peppercorns, mince garlic and chili bean paste. → Drain, pat dry, and cube soft tofu; simmer in salted water. → Stir-fry pork mince, then chili bean paste, garlic, and chili powder. → Add stock and seasonings, simmer, then gently add tofu. → Thicken with cornstarch slurry, finish with dark vinegar and sesame oil, garnish with green onions.
Toast and grind Sichuan peppercorns, mince garlic and chili bean paste. → Drain, pat dry, and cube soft tofu; simmer in salted water. → Stir-fry pork mince, then chili bean paste, garlic, and chili powder. → Add stock and seasonings, simmer, then gently add tofu. → Thicken with cornstarch slurry, finish with dark vinegar and sesame oil, garnish with green onions.
This authentic Sichuan Mapo Tofu recipe delivers the classic "Mala" flavor profile, combining fiery heat with the characteristic numbing sensation of Sichuan peppercorns. With tender soft tofu and savory pork mince in a rich, red chili bean paste sauce, it's a wonderfully aromatic and flavorful dish that's surprisingly approachable for any home cook.
Toast 1/2 tablespoon of Sichuan peppercorns in a dry wok over medium-low heat until fragrant and small oil splotches appear, being careful not to burn them.
Transfer the toasted Sichuan peppercorns to a mortar and pestle (or coffee grinder) and grind them into a fine powder.
Crush and finely mince two cloves of garlic.
Finely mince 1.5 tablespoons of chili bean paste (豆瓣酱) to avoid large bean pieces in the final dish.
Prepare the stock by mixing 3/4 cups of water with 1 teaspoon of stock concentrate. Set aside.
Use soft tofu, not silken tofu, to prevent the dish from becoming mushy. The texture of soft tofu holds up better during cooking.
Toasting Sichuan peppercorns enhances their flavor and numbing quality significantly.
When frying chili bean paste, ensure to extract the red oil by frying it slowly over medium heat, as this is crucial for the dish's color and flavor.
Stir the tofu gently in the wok to prevent the cubes from breaking apart.
The amount of chili powder can be adjusted to your personal heat tolerance. The recipe provides a good range.
Don't be afraid of the red oil; it's essential for Sichuan food and won't make the dish taste overly oily.
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