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Before you jump to Mapo Tofu recipe, you may want to read this short interesting healthy tips about How to Elevate Your Mood with Food.

A lot of us believe that comfort foods are not good for us and that we need to avoid them. At times, if the comfort food is a high sugar food or another junk food, this is true. Otherwise, comfort foods could be very nutritious and good for you. There are several foods that, when you eat them, could boost your mood. When you feel a little down and are needing an emotional boost, try a couple of these.

Eggs, believe it or not, can be really great at dealing with depression. You must see to it, though, that what you make includes the egg yolk. When you would like to cheer yourself up, the yolk is the most essential part of the egg. Eggs, the yolks especially, are high in B vitamins. B vitamins can really help you elevate your mood. This is because they help your neural transmitters–the parts of your brain that control your mood–work better. Try consuming some eggs to cheer up!

Now you can see that junk food isn’t necessarily what you should eat when you are wanting to help your moods get better. Try a few of these suggestions instead.

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

The ingredients needed to cook Mapo Tofu:

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