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Mapo tofu
Mapo tofu

Before you jump to Mapo tofu recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Dollars.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the ecosystem. Those days are over, and it looks like we all recognize our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living a lot more eco-friendly we won’t be able to correct the problems of the environment. Each and every family should start generating changes that are environmentally friendly and they should do this soon. Keep reading for some approaches to go green and save energy, generally in the kitchen.

Probably the food isn’t quite as good when cooked in the microwave, but it will save you money to use it over your oven. The energy used by cooking in an oven is actually greater by 75%, and perhaps this little bit of knowledge will spur you on to use the microwave more frequently. When it relates to boiling water and steaming vegetables, you can save a lot of electrical power and do the job faster with countertop appliances rather than a stove. Many people wrongly believe that doing the dishes by hand uses a lesser amount of energy than a dishwasher. You get the greatest energy savings by completely loading the dishwasher before commencing a wash cycle. Don’t dry the dishes with heat, make use of the cool dry or air dry functions to increase the money you save.

As you can see, there are lots of little items that you can do to save energy, as well as save money, in the kitchen alone. Natural living is actually something we can all accomplish, without difficulty. It’s related to being sensible, most of the time.

We hope you got benefit from reading it, now let’s go back to mapo tofu recipe. To cook mapo tofu you need 25 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to prepare Mapo tofu:
  1. Take For the mince meat seasoning:
  2. You need white pepper
  3. You need fine salt
  4. Use cap of Shaoshing Rice Wine
  5. Get Thickening mapo tofu sauce:
  6. Prepare corn starch
  7. Prepare water (to create a liquid paste)
  8. Use Making the mapo tofu:
  9. Prepare cooking oil (or any cooking oil of preference)
  10. Take Sichuan peppercorns (add more or less depending on spice level preference)
  11. Take ginger, finely minced or grated
  12. Get spring onions, finely sliced (stalk part for cooking, green part for garnish)
  13. Get mince pork (or any other mince meat depending on preference)
  14. Get medium garlic cloves, finely minced or grated
  15. You need medium firm tofu or silken tofu, drained and cut into 3/4 inch cubes (add more or less depending on preference)
  16. Take frozen peas (add more or less depending on preference), soaked in warm water
  17. Get For the mapo tofu sauce:
  18. Prepare La/spicy Doubanjiang (chilli broad bean paste)
  19. Provide Non-spicy Doubanjiang (broad bean paste)
  20. Use crushed Yellow bean sauce (add more or less depending on preference)
  21. Prepare spicy chilli sauce (or spicy crushed garlic sauce if not using fresh garlic)
  22. Provide white pepper
  23. Take hot water (from kettle)
  24. Take Garnish:
  25. Take Spring onions, finely sliced
Steps to make Mapo tofu:
  1. In a bowl transfer the mince meat and season with white pepper, salt and Shaoshing rice wine. Set aside.
  2. Finely chop the garlic, ginger and spring onions and set aside. In a wok on medium heat, heat up the oil, add the Sichuan peppercorns and cook until fragment. Then add the ginger and the chopped stalks of the spring onions and stir occasionally to prevent burning. Cook for 1-2 minutes.
  3. Add the mince meat and break it into small grains (to avoid getting clumps) using a wooden spatula. When the meat is almost cooked add the garlic and stir occasionally to avoid the garlic getting burnt.
  4. When the meat is cooked add both types of doubanjiang stirring to distribute the paste evenly, then add the rest of the sauces. Let it cook for a few minutes so the meat can soak in the flavours of the sauces. Then add the hot water (pre boiled kettle water) and let it simmer. Reduce heat to low for 5 - 7 minutes and cover with lid. Taste the sauce and amend if needed (add more spicy chilli sauce for hotter, white pepper or non spicy doubangjiang etc).
  5. Gently place the cubed tofu into the mixture. Tip: gently stir and mix the tofu in to avoid it loosing its shape and breaking apart. Let it cook for 1 minute. Lastly, add the peas and gently stir and incorporate into the mixture.
  6. In a small bowl add the cornstarch and water. Stir well until the mixture has dissolved into a liquid paste.
  7. Now add cornstarch mixture to wok. Stir everything gently, place a lid on the wok. Leave to simmer and turn the heat to very low heat for 5 - 10 minutes until the sauce thickens. Tip: if the mixture is still thin add a little more cornstarch liquid to make the sauce thicker.
  8. Once the sauce is to desired thickness, to finish off garnish the mapo tofu with the finely sliced green part of the spring onions. Then transfer into a large serving bowl. Eat and and serve immediately while hot. Eat it with a bowl of rice and some side dishes like steamed or panfried vegetables.

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