Mapo Tofu | 麻婆豆腐 | with Sichuan peppercorn and Doubanjiang
Absolutely amazing and kudos to myself because this was perfect! authentic taste, i'm kinda proud of this one.
Ingredients
- 2 tbsp Sichuan peppercorn
- 700 g - 25 oz soft Tofu
- 4 tbsp Peanut oil
- 700 g - 25 oz g minced pork
- 4-6 tbsp Doubanjiang
- 2 cloves minced Garlic
- 2 tbsp minced Ginger
- 1 tsp Chili powder
- 0.5 L / 2 cups Chicken stock
- ⅕ tbsp Dark soy sauce
- ⅕ tbsp Shaoxing cooking wine
- 1 tbsp Rice vinegar
- 1 tbsp sesame oil
Thickening the sauce
- 2 tbsp rice flour
- 2 tbsp water
Instructions
- in a pan running on medium temperature add the Sichuan peppercorn and dry roast it until it releases the flavour
- take them off to a bowl and grind them up
Tofu
- cut the tofu into cubes
- simmer them gently for 4 minutes and once it's done leave it in the water until we need it for the sauce
Pork
- in a wok running on high temperature add the peanut oil
- add the minced pork
- once the minced pork is cooked add the doubanjiang and mix it in
- add the minced garlic
- add the minced ginger
- add the chilli powder
- add the chicken stock
- add the dark soy sauce
- add the Shaoxing cooking wine
- add the rice vinegar and let it simmer for 5 to 10 minutes
Thickening the sauce
- add the rice flour mixture
- mix it in well and let it thicken up
- once the sauce is ready add the Sichuan peppercorn and lower the temperature to medium low
- using a strainer add the tofu and stir it gently
- add the sesame oil
- let it cook for 3-4 minutes so the tofu warms up again
- ready to serve