Mapo Tofu #30minutemeals #mapotofu #shorts

Mapo Tofu
Ingredients
* 3 tbsp neutral oil
* 1/2 lbs ground beef/pork
* 1 inch knob ginger(minced)
* 4 cloves garlic(minced)
* 2 scallions(white portion sliced; save green portion for garnish)
* 2 tbsp doubanjiang
* 2 tsp Sichuan Chili flakes
* 1-2 tsp Sichuan peppercorn powder
* 2 tbsp shoaxing wine
* 1 tsp soy sauce
* 2 tsp sugar
* 1/2 tsp white pepper
* 2/3 cup chicken/beef stock
* 1 lbs soft/silken tofu
* 2 tsp cornstarch+3 tbsp water
* 1 tsp sesame oil
Instructions
1. Mince ginger and garlic and slice white portion of scallions. Make sure to slice and save green portion of scallions for garnish.
2. Drain and cut tofu into cubes. Simmer tofu in salted water for 2-3 minutes to firm up and set aside for later.
3. Heat oil in a deep pan on medium heat and sauté ground meat for 6-7 minutes. Cook until water evaporates and the fat starts to render and brown the mince.
4. Add the white portion of scallions, ginger, garlic, doubanjiang, Sichuan chili flakes, and Sichuan peppercorn powder. Sauté for 3-4 minutes until fragrant.
5. Deglaze with shaoxing wine and simmer for 2-3 minutes before seasoning with soy sauce, sugar, and white pepper.
6. Pour in stock, add tofu, and bring to a simmer.
7. Pour cornstarch slurry and gently mix until thickened.
8. Finish with sesame oil, serve with rice, and garnish with green portion of scallions.

[DentalBeaker]

Evidently potato starch is the best thickener for most sauces. Apparently that’s what the restaurants use. Cornstarch separates when it gets cold and gets all wet and weepy.

[Tiffany-uuhq]

Thank you for being REALISTIC about the time it takes. I hate seeing 5-10 mins recipes, rolling my eyes knowing that getting out all the ingredients and chopping will already take 10 mins

[sorealthat]

i swear i can smell it through the screen and i am starving

[agustadee]

A guy who knows how to cook always gets my heart.

[mndlessdrwer]

Better way to do the ground beef: velvet it first before cooking it off. 1/2 teaspoon baking soda, 1 teaspoon corn starch, a tablespoon of soy sauce, and an additional teaspoon of your preferred Chinese cooking wine. Stir your slurry together, then mix it thoroughly into the meat and set aside for 15 minutes while you prep your tofu, ginger, green onion, etc. The baking soda will help the meat to both retain moisture and remain tender while browning more.

[JakeMatthews-OnLo]

Thank you, you may be unaware how you’ve brought many fans closer to heaven with this dish.

[patfloff]

This dude has the most simplest recipes I've seen so far you can make em as midnight grub 😅 love ya man 😂🙏

[ulquiorraschiffer]

A local sadistic priest would be very proud

[Umbreon]

Yorokobe Shounen the grand priest will proud

[pearlife]

Just made this delicious dish. It was splendid! And super fast to make. Thank you so much.🎉

[stevethepirate]

I understand that Kudzu starch is used to thicken many Asian dishes. Good luck finding it in the US, even though the plant is eating the South.

[winnie_ab]

The other day I tried cooking it for the first time (changing some ingredients) and it was delicious

[warlock]

I can hear a certain priest saying certain sentence.

[atehley]

I would love to try this 30 minutes meal. Thank you for sharing. Looks delicious 😋.

[rishmithaseomangal]

My favourite Chinese dish - Ma pa tofu❤❤❤❤❤❤

[michaelad]

DELICIOUS YES PLEASE LOOKS AMAAAAZINGLY DELICIOUS AND I WANT SOME NOW PLEASE PLEASE Y😊😊

[xyejix]

I love mapo tofu! I love adding dehydrated mushrooms in mine!

[shriyaa]

Love your recipes. Just a small idea. Hope you can post your recipes here in the comments

[x_Bandaman_x]

I make mine by gently frying firm tofu instead of poaching the soft tofu. It's just bc I like the crispy texture, but mapu tofu is one of my favourites

[MelanieSerre-]

Where can I get the written out recipe, please? Drooling over here!