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Before you jump to Mapo Tofu recipe, you may want to read this short interesting healthy tips about Learn How to Boost Your Mood with Food.
A lot of us think that comfort foods are bad for us and that we ought to avoid them. If your comfort food is candy or junk food this can be true. Other times, however, comfort foods can be totally nutritious and it’s good for you to consume them. A number of foods really do raise your mood when you eat them. If you seem to be a little bit down and you need an emotional pick me up, try a number of these.
Cold water fish are great for eating if you want to combat depression. Tuna, trout, mackerel, herring and wild salmon are all high in omega-3 fatty acids and DHA. These are two substances that promote the quality and function of the grey matter in your brain. It’s true: consuming a tuna fish sandwich can greatly raise your mood.
Now you realize that junk food isn’t necessarily what you need to eat when you wish to help your moods get better. Try several of these instead!
We hope you got insight from reading it, now let’s go back to mapo tofu recipe. You can have mapo tofu using 14 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to cook Mapo Tofu:
- Prepare of soft to medium-firm tofu.
- Provide of dried black mushrooms.
- Use of fermented black beans.
- Prepare of garlic, chopped.
- Get of ginger, chopped.
- Prepare of dried Sichuan type peppers, chopped.
- Prepare of scallions, sliced diagonally.
- Use of Sichuan pepper, lightly crushed.
- Use of chili bean paste.
- Use of Chinese cooking wine.
- You need of light soy sauce.
- Prepare of sesame oil.
- Prepare of sugar.
- Prepare of corn starch.
Steps to make Mapo Tofu:
- Soak the black mushrooms in 0.4 l water for 20 minutes, wring out the excess water back in the bowl and chop the mushrooms. Reserve the mushroom flavoured water for the sauce..
- Chop the ginger and garlic, and crush the black beans slightly..
- Stir fry the mushrooms and black beans on high heat in some peanut oil until slightly crispy and fragrant..
- Lower the heat, add the chopped ginger, garlic, Sichuan pepper, scallion whites and chili, and stir fry until fragrant and the garlic starts to brown..
- Mix the mushroom water with the chili bean paste, wine, soy sauce, sesame oil and sugar and add the sauce to the wok and let simmer for a few minutes..
- Cut the tofu in inch sized cubes and add them to the sauce, stirring carefully to avoid breaking them. Let simmer on low heat until the tofu is heated through..
- Mix the corn starch with some cold water and add to the wok, and continue to simmer until the sauce is thick enough to coat the back of a spoon..
- Adjust hotness with chili oil, "mala" (the numbing quality of the Sichuan pepper) with more Sichuan pepper, saltiness with salt and sweetness with sugar. Garnish with the scallion greens..
- Serves 3-4 on its own or 6-8 as a part of a spread..
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