My Family's Recipe for Szechuan Mapo Tofu. Great recipe for My Family's Recipe for Szechuan Mapo Tofu. I referred to Chef Masaru Nakagawa's book, and made my own adaptations with vinegar, garlic scapes, sesame oil and doubanjiang. The original recipe called for firm tofu, but I wanted to use silken tofu, so I cut the tofu into pretty.

One of our favorite ways to enjoy this recipe is to top off a bowl of. Stir chile bean sauce, black bean sauce, and chile oil into the pork mixture. Season with salt and pepper and top with green onions. You can have My Family's Recipe for Szechuan Mapo Tofu using 14 ingredients and 9 steps. Here is how you achieve that.

Ingredients of My Family's Recipe for Szechuan Mapo Tofu

You need 1 block of Silken tofu.
Prepare 120 grams of Pork shoulder (or ground pork).
Prepare 1/3 of of a stalk Finely chopped Japanese leek.
Prepare 1 of to 2 stalks Garlic scape (or garlic leaves).
You need 200 ml of Chicken stock.
Prepare 1 tbsp of ★ Douchi.
It's 1/2 tbsp of ★ Doubanjiang.
You need 2 tbsp of ★ Tianmianjiang.
You need 2 pinch of ★ Sugar.
Prepare 1 tbsp of Shaoxing wine.
You need 1 of abou 2 tablespoons of the flour Katakuriko slurry.
Prepare 1 tsp of plus Sesame oil for finishing.
Prepare 1 of Sansho Japanese pepper.
You need 2/3 tsp of Vinegar (optional).

This popular Szechuan (Sichuan) Chinese dish, Mapo Tofu, is my family's favourite. Actually, I love every dish that cooked with tofu (beancurd). The dish is a combination of tofu, simmered in spicy chili- and bean-based sauce, together with pork mince or beef mince. Mapo tofu is found in restaurants outside of Sichuan, and even in places like Korea and Japan.

My Family's Recipe for Szechuan Mapo Tofu instructions

Roughly grind up the fatty bits of pork in a food processor..
Chop up the leek roughly. Cut the garlic scape stems into 4 cmlong pieces..
In a pan, bring 500 ml of water to a boil, and add the tofu that's been cut into large chunks, as well as the garlic stems. Take the tofu and garlic steams out just before the water comes to a boils. Attention: if you boil the tofu for too long, it will lose the wobbly pudding-like texture..
Heat up a wok over high heat. When the wok is hot add oil, swirl it around and pour out. Add 1 tablespoon of oil to the wok, and add the ground pork from Step 1 and stir fry. When the meat becomes crumbly, add the garlic scape and the ingredients marked with ★ and continue stir frying..
Pour in the chicken stock and stir the wok from the bottom so that you get all the flavor that's on the surface. Add the tofu from Step 3. Turn down the heat to low, add the Shaoxing wine, and simmer for 2-3 minutes..
Dribble in the katakuriko slurry (2:1 water to katakuriko ratio) from a height, and in a round, circling motion. Swivel the wok and the ladle around at the same time..
When the sauce has thickened, add the vinegar and leek..
Turn the heat to high, and drizzle in sesame oil around the sides of the wok. Shake the wok so that the oil sinks to the bottom too. Add sansho pepper to taste..
Bon appetit..

Despite its bright red colour, mapo tofu found in non-Sichuan restaurants is not very spicy, as it has been toned down to suit local tastes, especially in the west. For a vegetarian spin on mapo tofu, shiitake mushrooms are usually added to replace. While you are enjoying the authentic Mapo Tofu, you should experience the following characteristic: The experienced Szechuan chef will tell you that there is a set of criteria to cook the authentic mapo tofu. The tofu should deliver: A numbing spiciness (麻) by the Szechuan peppercorn, If you're interesed in a meatless version, try my best recipe for vegetarian mapo tofu (photo below). As renowned Chengdu chef and restaurateur Yu Bo told me when I visited, the key elements of ma po tofu are: "dou fu, niu rou, Pixian dou ban jiang!" (tofu, beef, and Pixian chile bean sauce!).