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This authentic Mapo Tofu recipe delivers a rich, spicy, and numbing flavor with tender tofu and savory ground meat. Unlike Western takeout versions, it embodies the eight characteristics of a true Sichuan dish: numbing, spicy, umami, fragrant, tender, smooth, green, and whole. Prepare for a delicious meal that will make you sweat!
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Prepare the special chili and peppercorn blend (Dao Kou La Jiao). → Prepare the Dou Ban Jiang paste by blending with fermented black beans and cooking wine. → Blanch the tofu in salted water. → Stir-fry ground meat, then sauté the Dou Ban Jiang paste and aromatics. → Add stock, bring to a boil, add tofu, simmer, then thicken with cornstarch slurry and garnish.
Prepare the special chili and peppercorn blend (Dao Kou La Jiao). → Prepare the Dou Ban Jiang paste by blending with fermented black beans and cooking wine. → Blanch the tofu in salted water. → Stir-fry ground meat, then sauté the Dou Ban Jiang paste and aromatics. → Add stock, bring to a boil, add tofu, simmer, then thicken with cornstarch slurry and garnish.
This authentic Mapo Tofu recipe delivers a rich, spicy, and numbing flavor with tender tofu and savory ground meat. Unlike Western takeout versions, it embodies the eight characteristics of a true Sichuan dish: numbing, spicy, umami, fragrant, tender, smooth, green, and whole. Prepare for a delicious meal that will make you sweat!
Toast the red dried chilies and Sichuan peppercorns in a wok over low heat for a couple of minutes until fragrant. Do not burn them, as it will bring a bitter taste.
Let the toasted chilies and peppercorns cool a little, then grind them finely with a blender. This mixture is called Dao Kou La Jiao (刀口辣椒).
Add 2.5 tablespoons of Sichuan Dou Ban Jiang (豆瓣醬), 1.5 teaspoons of fermented black soy bean (Dou Chi 豆豉), and 2 tablespoons of Chinese cooking wine to a blender cup. Blend everything into a fine puree.
Cut the soft tofu into bite-sized cubes.
Bring 1.5 liters of water to a boil in the wok. Add 1/2 teaspoon of salt. Carefully slide in the tofu cubes. Let them simmer for a couple of minutes.
For authentic flavor, do not substitute Sichuan peppercorns or Dou Ban Jiang. If you are new to Sichuan peppercorns, start with a small amount (e.g., 1 teaspoon) and adjust to your preference.
Blending the Dou Ban Jiang with fermented black beans and cooking wine ensures a smoother texture and better flavor integration.
Blanching the tofu with salt helps firm it up and reduces the beany taste, preventing it from breaking during cooking.
When stirring the tofu in the wok, always use the back of your spatula to gently push the ingredients around. This prevents the delicate tofu cubes from breaking, maintaining their 'whole' characteristic.
The sauce should taste strong when sampled alone, as it needs to flavor the relatively bland tofu and pair well with white rice.
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