Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, mapo tofu. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Mapo Tofu is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Mapo Tofu is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can have mapo tofu using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Mapo Tofu:

1. Make ready 1 lb softer tofu (homemade preferable)
2. Prepare 1 lb ground pork
3. Prepare 2 c sodium-free stock of choice or water
4. Make ready 3 tbsp minced garlic
5. Prepare 3 tbsp minced ginger
6. Prepare 3 tbsp doubanjiang (use less if you're not a fan of spice)
7. Get 2 tbsp sichuan pepper
8. Make ready 1 tsp sichuan pepper powdered
9. Take 5 tbsp oil
10. Take 5 dried chilis
11. Take 2 scallions chopped for garnish
12. Take 1 tsp msg and/or sugar to taste

Steps 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.

So that’s going to wrap it up for this special food mapo tofu recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!