Mapo Tofu 麻婆豆腐

Description

Here's the recipe on how to make a perfect Taiwanese Mapo Tofu

Ingredients

For the mince meat seasoning:

• 1/2 teaspoon white pepper
• 1/2 teaspoon fine salt
• 1 cap of Shaoshing Rice Wine

Thickening mapo tofu sauce:

• 1 teaspoon corn strach
• 1-2 tablespoon water(to create a liquid paste)

Making the mapo tofu:

• 1 tablespoon cooking oil(or any cooking oil of preference)
• 1-2 teaspoons Sichuan peppercorns(add more or less depending on spice level preference)
• 2 teaspoons ginger, finely minced or grated
• 2 spring onions,finely sliced(stalk part of cooking,green part for garnish)
• 500 g mince pork(or any other mince meat depending on preference)
• 2 medium garlic cloves, finely minced or grated
• 500-600 g medium firm tofu or silken tofu, drained and cut into 3/4 inch cubes(add more or less depending on preference)
• 1/3 cup frozen peas(add more or less depending on preference), soaked in warm water

For the mapo tofu sauce:

• 2 tablespoons La/spicy Doubanjiang(chill broad bean paste)
• 1 tablespoon Non-spicy Doubanjiang(broad bean paste)
• 1-2 tablespoon crushed Yellow bean sauce (add more or less depending on preference)
• 1-2 tablespoons spicy chilli sauce (or spicy crushed garlic sauce if not using fresh garlic)
• 1-2 teaspoons white pepper
• 1-2 cups hot water (from kettle)

Garnish:

• Spring onions, finely sliced