![]() ![]() Grounded Sichuan peppercorn powderįreshly grounded Szechuan peppercorn powder (现磨花椒粉)is another important seasoning that highlights the dish. Both two ingredients should be slightly chopped before use. ![]() You can try to get some from the local Asian market or purchase some from amazon: Chinese Douchi - Fermented Black Beans - 16 Oz Bag Each. Douchi ( 豆豉)ĭou-chi (豆豉) is also known as fermented black beans. ![]() You can search for it in Asian stores or buy it from Amazon. Real Szechuan doubanjiang is full of flavor after a long time of fermentation. It is the essential ingredient for real Szechuan mapo tofu. D oubanjiang (豆瓣酱)ĭoubanjiang is named the soul of Sichuan cuisine and is also known as broad bean paste. There are several essential ingredients for mapo tofu that we need to know one by one before starting the cooking. You can also serve mapo tofu with plain staple food, such as noodle soup, steamed rice, steamed buns, and all kinds of porridge. The savory and spicy flavor of the mapo tofu will be absorbed into the grains and give you an unforgettable eating experience. Mapo tofu is best served hot over a bed of white or brown rice. When eating alone, it might be slightly salty and spicy. Mapo tofu itself is a dish with very strong flavors. But I don't recommend using firm tofu for this dish. If you want to try to use silken tofu, I recommend this one pot tofu and egg because there is almost no moving during the cooking process and that one is really great too. Firm tofu is not tender enough and silken tofu will lose its shape. Soft tofu is tender enough but can hold its shape when gently cooked. I believe that soft tofu is the best choice for mapo tofu. Type of tofu to useĪlthough theoretically, both soft and firm tofu can be used to make this dish. In addition, mapo tofu is a healthy dish that is high in protein and low in calories. And the thick sauce from this dish can be so good with steamed rice, noodles, or steamed buns.įor home cooking, although the ingredient list seems to be a little bit long, most of the ingredients are quite common and easy to find Sichuan seasonings. The hot, numbing, and aromatic flavor comes along with the crispy meat and soft silken texture, which make mapo tofu the best tofu dish. This dish is famous throughout China and Asia with many variations worldwide. If you visit Sichuan restaurants, you will find it is on almost every menu. Mapo tofu is made with tofu, ground meat (pork or beef), and a spicy base sauce made with doubanjiang (the soul chili paste from Sichuan cuisine), aromatics (garlic, ginger, and scallion), chili powder, soy sauce, scallion or garlic greens and grounded Sichuan peppercorns. Along with the popularity of this dish, "mapo" has become a kind of flavor that has also been used in other dishes now. So Mapo means a woman with pocks on her face. That tofu dish with beef becomes more popular and her guests give her the name: Mapo tofu. So she bought some beef and added them to her tofu. However, some guests told her that they want to eat some meat rather than just tofu. Her tofu dishes are quite popular among the guests. The wife, also the cook, gets some pocks (麻子in Chinese)on her face. It is recorded that there is a couple who own a restaurant mainly selling vegetarian dishes. Mapo tofu (Ma Po tofu) is named after its creator. When seeing the name, you may wonder what's the meaning of this dish's name. It’s the perfect accompaniment to steamed rice or noodles and can be enjoyed as a main dish or a side. The mapo tofu is smooth and silky, with a slightly hot and numbing taste that lingers on the tongue. The dish combines spicy doubanjiang (broad bean sauce), fermented black beans, ginger, ground meat, and garlic in a classic mapo-style sauce. This is the authentic Szechuan way of cooking Mapo tofu, a tofu dish made with a famous Sichuan flavor type - Mapo flavor. ![]()
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