If you are using whole dried peppercorns, simply toast it on a non-stick pan for a few seconds until fragrant. If you have a preference on one, sub it accordingly. There isn’t a big difference for me probably because I love tofu a lot. Tofu – I’ve made this dish with soft or silken tofu before and today I’m using medium-firm tofu. So, if you use the salty version, you’ll need to adjust the sugar level accordingly. However, I used a different brand that has a tad sugar in it. One of the most popular fermented bean paste comes from Pi Du district (formerly Pi Xian). Spicy Bean paste 辣豆瓣酱 (Là dòu bàn jiàng) is the soul of this dish which gives it the added depth of flavors. Or you can use ground peppercorn that you can find at the store. Sichuan peppercorn – I used dried whole peppercorn that you can simply toast in a non-stick pan until fragrant. For example, add more chili powder if you like it more spicy or more Sichuan peppercorn for an extra numbing sensation. The key ingredients for this recipe are customizable to your taste preference. It is easy to make, flavorful, and packed with serious umami savoriness. So, if you like spicy and numbing food, this vegan Mapo Tofu is for you. Mapo Tofu is traditionally made with ground meat but many restaurants are happy to skip this ingredient if you’d asked. I’ve also seen ground Mala (numbing spicy) mix that you can buy and simply add to your dishes. The dried peppercorn has a really long shelf life if you store it properly. I was gifted some from a friend who visited home a few years back. You can easily source this ingredient online or at any Asian grocery store. This peppercorn is beautiful and fragrant once toasted. This flavor has all the hypes in Malaysia and can be ordered at seafood and hotpot restaurants.īut, what gives the dish the numbing flavor? Ma 麻 in Chinese means numbing and comes from the Sichuan peppercorn. What is your first thought when it comes to Sichuan cooking? Mine is Mala, 麻辣 (má là) which translates to numbing spicy hot. There are a few articles online that you can read more about the history of Mapo Tofu. Mapo Doufu (Tofu) is one of the popular Sichuan tofu dishes that gains its popularity across the globe. This vegan version has all the flavors that you need: numbing, spicy, salty, and sweet all in one dish! The sauce would be darker then.Get all the ingredients ready, and you’ll have this tasty vegan Mapo Tofu, 麻婆豆腐 (Má pó dòu fu) in 30 minutes. Let it cook with chili bean Sauce and tofu. If you like it, you just rinse 1 teaspoon of them, then mash them to paste. You might have noticed that I omitted the fermented black beans in this recipe.At the end, the sauce will not be diluted or become watery later on. The key is to add the thickening at three times. But for this dish, it’s better to have thicker sauce. Normally, in Chinese cooking, just add the thickening once and for all.The secret of cooking the tofu just right in texture is to put them in cold water with salt.To cook this dish is not difficult, yet care and patience might be yielded that the tofu is not torn apart while cooking with the sauce.The amount of chili bean sauce and chili sauce can be adjusted to suit your personal taste. ![]() You might like to use beef mince (ground beef) instead.When it boils again, add the last 1/3 of thickening and cook to your preferred consistency. Add 1/3 of the thickening into the tofu and sauce.Occasionally, push the tofu and mixture around because you want to keep the tofu in good shape and mix all ingredients well. The texture of tofu will be kept as smooth as silk if they are cooked on low heat. Reduce heat to low and simmer for 5 minutes. Drain tofu with a big slotted spoon and carefully add into the chili sauce. When you smell the chili aroma, pour in chicken broth (or water) and bring it to a boil. Sprinkle wine, add chili bean Sauce, chili sauce and combine well. Add minced garlic and minced ginger in the middle of wok and saute until aromatic. Add pork and stir fry until lightly brown. Heat 2 tablespoons of oil in a wok over medium heat.When it boils, turn off the heat and let tofu stay in hot water in order to absorb more salt and keep warm. Carefully, lower diced tofu and should be covered by cold water. Fill a saucepan half full of cold water.Mix pork mince with marinade well and leave for 20 minutes.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |