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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 {The Basics of Being Healthy. Becoming A Healthy Eater

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Using your best judgment is just another one of many ways that you could make healthy choices from a lunch menu. This can be best achieved by analyzing meal pictures on a menu. It’s also advised that you avoid foods overrun with cheese, mayonnaise and even sour cream. If your selection includes these fattening condiments, then be sure to ask for a reduced amount.

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Even if after taking the aforementioned approaches, you’re not able to locate satisfying healthy meals on your own lunch menu, then you might choose to order a healthy side dish or drink. Water is an excellent option, particularly in comparison to pop up. Salads make excellent side dishes, particularly those that are consumed without a salad dressing or dressing salad dressing. Of course, you are going to want to take additional measures to make sure that you opt for a healthy mealbut should you choose to forgo low calories for taste, take extra steps to ensure you get some nutrition.

We hope you got insight from reading it, now let’s go back to mapo tofu recipe. You can have mapo tofu using 12 ingredients and 6 steps. Here is how you do it.

The ingredients needed to make Mapo Tofu:
  1. Take softer tofu (homemade preferable)
  2. Take ground pork
  3. Use sodium-free stock of choice or water
  4. Prepare minced garlic
  5. Provide minced ginger
  6. Get doubanjiang (use less if you're not a fan of spice)
  7. Provide sichuan pepper
  8. Prepare sichuan pepper powdered
  9. Take oil
  10. Provide dried chilis
  11. Use scallions chopped for garnish
  12. Prepare 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.

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