Longest Mapo Tofu Recipe

Mapo Tofu Recipe & Video Seonkyoung Longest

WEBSep 15, 2020 · Pour the sauce mixture and stir fry sauce, protein, and aromatic vegetables together for about 2 to 3 minutes. This way, aromas …

Rating: 4.8/5(5)
1. Combine all ingredients for sauce in a mixing bowl, set aside.
2. Heat a cast iron wok over medium heat. (if you are using carbon steal wok, heat over high heat and adjust cooking time through out the recipe.) Add cooking oil, chili oil, chopped garlic, ginger, chili and green onions. Stir fry all together about 1 minute then stir in Sichuan peppercorn powder.
3. Add your choice of protein and breakdown into small pieces. Cook 2 to 3 minutes or until fully cooked and ground edges. Pour sauce mixture and stir fry sauce, protein and aromatic vegetables together about 2 to 3 minutes.
4. Pour stock and deglaze bottom of wok. Bring it to boil. Add cubed tofu and carefully stir. You want to keep the shape of tofu as square as possible. Bring back to boil. Meanwhile, mix cornstarch and 2 tbsp water. Pour starch mixture into boiling mapo tofu base while carefully stirring. This is very important, because cornstarch mixture will thicken mapo tofu immediately only where it added into.

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Mapo Tofu Recipe: The Real Deal The Woks of Life

WEBJun 28, 2019 · Add ¼ cup of the oil and throw in the fresh and dried peppers. Stir occasionally and heat until fragrant, about 5 minutes, …

Rating: 4.9/5(339)
1. First, we toast the chilies. If you have homemade toasted chili oil, you can skip this step. Heat your wok or a small saucepan over low heat. Add ¼ cup of the oil and throw in the fresh and dried peppers. Stir occasionally and heat until fragrant, about 5 minutes, ensuring that the peppers don’t burn. Remove from heat and set aside.
2. Heat the remaining ¼ cup of oil in your wok over medium heat. Add your ground Sichuan peppercorns and stir occasionally for 30 seconds. Add the ginger. After 1 minute, add the garlic. Fry for another minute, and then turn up the heat to high and add the ground pork. Break up the meat and fry it until it’s cooked through.
3. Add the spicy bean sauce to the mixture and stir it in well. Add ⅔ cups of chicken broth to the wok and stir. Let this simmer for a minute or so. While that's happening, ready your tofu and also put a ¼ cup of water in a small bowl with your cornstarch and mix until thoroughly combined.
4. Add the cornstarch mixture to your sauce and stir. Let it bubble away until the sauce starts to thicken. (If it gets too thick, splash in a little more water or chicken stock.)

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