Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, mapo tofu gratin. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Some of the recent recipes are here: tofu hamburg steak and gratin style of tofu (tofu with cheese!). You can check those recipe as well if you want to try more tofu recipes! The ingredients for this recipe are super. "Tofu Gratin" ×. Tibetan Greens w/ Tofu. click here to see more like this.
Mapo tofu gratin is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Mapo tofu gratin is something which I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have mapo tofu gratin using 29 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Mapo tofu gratin:
- Prepare Rice:
- Make ready 2 cups freshly cooked warm rice (1 cup per serving)
- Get Minced pork seasoning:
- Prepare 250 v minced pork
- Prepare 1/2 teaspoon white pepper
- Make ready 1/2 teaspoon fine salt
- Make ready 1 cap of Shaoshing Rice Wine
- Take Thickening mapo tofu sauce:
- Get 1 teaspoon corn starch
- Take 1-2 tablespoon water (to create a liquid paste)
- Prepare Making the mapo tofu:
- Take 1 tablespoon cooking oil (or any cooking oil of preference)
- Make ready 1-2 teaspoons Sichuan peppercorns (add more or less depending on spice level preference)
- Get 2 teaspoons ginger, finely minced or grated
- Prepare 2 spring onions, finely sliced (stalk part for cooking, green part for garnish)
- Take 500 g mince pork (or any other mince meat depending on preference)
- Get 2 medium garlic cloves, finely minced or grated
- Get 500-600 g medium firm tofu or silken tofu, drained and cut into 3/4 inch cubes (add more or less depending on preference)
- Prepare 1/3 cup frozen peas (add more or less depending on preference), soaked in warm water
- Prepare Sprinkle of sugar (caster or granulated, optional)
- Take Mapo tofu sauce:
- Take 2 tablespoons La/spicy Doubanjiang (chilli broad bean paste)
- Make ready 1 tablespoons Non-spicy Doubanjiang (broad bean paste)
- Make ready 1-2 tablespoon crushed Yellow bean sauce (add more or less depending on preference)
- Take 1-2 tablespoons spicy chilli sauce (or spicy crushed garlic sauce if not using fresh garlic)
- Take 1-2 teaspoons white pepper
- Get 1-2 cups hot water (from kettle)
- Make ready To garnish:
- Get 100 g grated cheese (any cheese that melts)
See recipes for Mapo tofu gratin, Kimchi Seafood Rice Gratin too. Mapo tofu is a popular dish from sichuan province in china. The sauce is made using ground pork cooked in chilli oil along with ginger and garlic. The main flavouring of the mapo tofu is chilli bean sauce and sichan peppercorn.
Instructions to make Mapo tofu gratin:
- Cook the rice in either a rice cooker or in a pot. Keep warm until needed.
- In a bowl transfer the mince meat and season with white pepper, salt and Shaoshing rice wine. Set aside.
- 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.
- 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.
- 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. Add a sprinkle of sugar (optional) and 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).
- 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.
- In a small bowl add the cornstarch and water. Stir well until the mixture has dissolved into a liquid paste.
- 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 a little. Tip: you want the sauce to still be runny for the gratin so it can soak into the rice. If not runny add a little bit of water to loosen. Once the sauce is to desired thickness turn the heat off.
- To assemble place warm rice into a gratin dish, ladle over the mapo tofu. Then sprinkle the grated cheese on top.
- Transfer on a baking tray and place in the oven at 180 degrees for 8 minutes until the mapo tofu is bubbling. Then change the oven setting to grill and turn it up to 200 degrees to now colour the top of the cheese for 5-8 minutes. Or until the cheese on top is to desired colour.
- Remove baking tray from the oven and place on a plate or a serving board. Serve and eat immediately while pipping hot.
The sauce is made using ground pork cooked in chilli oil along with ginger and garlic. The main flavouring of the mapo tofu is chilli bean sauce and sichan peppercorn. The sichuan pepper gives the unique tongue numbing effect. In a medium bowl, beat together the eggs, salt, pepper, and milk. Stir in the rice, thyme, the sautéed squash and the cheeses.
So that’s going to wrap this up for this exceptional food mapo tofu gratin recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
