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Mapo Tofu
Mapo Tofu

Before you jump to Mapo Tofu recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

Deciding to eat healthily offers marvelous benefits and is becoming a more popular way of living. The overall economy is affected by the number of individuals who suffer from diseases such as hypertension, which is directly related to poor eating habits. There are more and more campaigns to try to get us to lead a healthier lifestyle and still it is also easier than ever to rely on fast, convenient food that is not good for our health. It is likely that lots of people feel it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to the way they live. Contrary to that information, individuals can alter their eating habits for the better by implementing several modest changes.

You can obtain results without eliminating foods from your diet or make huge changes immediately. Even more important than wholly altering your diet is just simply substituting healthy eating choices whenever you can. Soon enough, you will discover that you actually prefer to eat healthy foods after you have eaten that way for a while. Over time, your eating habits will change and your new eating habits will totally replace the way you ate before.

Obviously, it’s easy to start integrating healthy eating into your life.

We hope you got insight from reading it, now let’s go back to mapo tofu recipe. To cook mapo tofu you need 12 ingredients and 6 steps. Here is how you do that.

The ingredients needed to cook Mapo Tofu:
  1. Prepare softer tofu (homemade preferable)
  2. Use ground pork
  3. Take sodium-free stock of choice or water
  4. Provide minced garlic
  5. Provide minced ginger
  6. Prepare doubanjiang (use less if you're not a fan of spice)
  7. You need sichuan pepper
  8. Use sichuan pepper powdered
  9. Provide oil
  10. You need dried chilis
  11. Provide scallions chopped for garnish
  12. Provide msg and/or sugar to taste
Instructions to make Mapo Tofu:
  1. Use the softest tofu you are comfortable cooking with. Our homemade tofu would probably be categorized as soft or medium-firm based on the brand. Prep all of your ingredients and cut the tofu into 1 inch cubes. Be sure to give the doubanjiang a pass through with your knife to chop up any whole beans that may be in the paste.
  2. Heat the oil in a wok and toss in the sichuan peppers and dried chilis. Cook until the peppers have turned brown and the oil is fragrant, less than 5 minutes on medium heat. You can leave the peppers in the dish, but we usually scoop them out and leave behind the oil for a less gritty texture.
  3. Cook the pork in the oil, making sure to break apart the ground until it's a finer mince, but we usually leave slightly larger chunks since we prefer it that way. Brown the pork until you're satisfied, then toss in the ginger, garlic, and doubanjiang. Stir fry until the aromatics have softened.
  4. Add in your stock (or water) and tofu. Allow to simmer until the water has reduced and tofu has softened.
  5. Once the stock has reduced partially, check for taste and season with salt or sugar/MSG accordingly. If there is too much liquid released from the tofu, add slurry of 1 tsp of cornstarch and a tbsp of water to thicken.
  6. Garnish with scallions. Serve with rice, steamed vegetables, and/or any pickled sides.

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