How to make Mapo Tofu 麻婆豆腐

Описание: Mapo Tofu... One of my Favs
Mapo Tofu or Mapo Doufu (麻婆豆腐)is one of the best-loved dishes of the Sichuanese Capital, Chengdu. The Roots of this recipe can be traced back to the 19th century. It gets the name after the wife of a Qing Dynasty, a restauranteur who delighted the passing labourers with her hearty tofu stew. Her face was marked with scars leftover from smallpox and so she was given the nickname Mapo -(Pockmarked Old Woman)

This recipe was traditionally made with beef, although most cooks nowadays use pork and some even chicken if you want to make it veggie or vegan leave the meat out.

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For this recipe
6g Sichuan Peppercorns
300g Silken Tofu
120g Beef or Pork
12g Ginger
45 g Tobanjan (Fermented Chili Bean Paste)
4-10 Whole Dried Chili depends on how spicy you want it!
60g Light Soy Sauce - Avoid Using the Really Salty Ones
40g Shaoxing Wine
20g Sugar
3 Fresh Shitake Mushrooms (Optional)
Garlic Greens/Green Onions or Leeks to Garnish

To Serve to Sprinkle some Greens and a bit of ground Sichuan Peppercorn
alongside some steamed rice or sum Egg noodles

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