Mapo tofu gratin. The ever popular Sichuan Mapo Tofu! If you're a bit on the fence about tofu, this is definitely one of the best 'gateway tofu' dishes. JOC's all-time favorite dish, and it frequently makes it into my dinner menu rotation.

Mapo tofu gratin It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban (fermented broad bean and chili paste) and douchi (fermented black beans), along with minced meat. Authentic Szechuan style mapo tofu is one of the branding dishes of Szechuan cuisine. It is spicy, numbing, hot, aromatic and tender.

Hello everybody, it is Louise, welcome to my recipe page. Today, we're going to make a special dish, mapo tofu gratin. One of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

The ever popular Sichuan Mapo Tofu! If you're a bit on the fence about tofu, this is definitely one of the best 'gateway tofu' dishes. JOC's all-time favorite dish, and it frequently makes it into my dinner menu rotation.

Mapo tofu gratin is one of the most well liked of recent trending meals in the world. It's simple, it's fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Mapo tofu gratin is something that I've loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have mapo tofu gratin using 29 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Mapo tofu gratin:

{Take of Rice:.
{Make ready 2 cups of freshly cooked warm rice (1 cup per serving).
{Take of Minced pork seasoning:.
{Make ready 250 of v minced pork.
{Prepare 1/2 teaspoon of white pepper.
{Get 1/2 teaspoon of fine salt.
{Make ready 1 of cap of Shaoshing Rice Wine.
{Take of Thickening mapo tofu sauce:.
{Take 1 teaspoon of corn starch.
{Make ready 1-2 tablespoon of water (to create a liquid paste).
{Get of Making the mapo tofu:.
{Make ready 1 tablespoon of cooking oil (or any cooking oil of preference).
{Take 1-2 teaspoons of Sichuan peppercorns (add more or less depending on spice level preference).
{Make ready 2 teaspoons of ginger, finely minced or grated.
{Prepare 2 of spring onions, finely sliced (stalk part for cooking, green part for garnish).
{Get 500 g of mince pork (or any other mince meat depending on preference).
{Make ready 2 of medium garlic cloves, finely minced or grated.
{Take 500-600 g of medium firm tofu or silken tofu, drained and cut into 3/4 inch cubes (add more or less depending on preference).
{Take 1/3 cup of frozen peas (add more or less depending on preference), soaked in warm water.
{Get of Sprinkle of sugar (caster or granulated, optional).
{Prepare of Mapo tofu sauce:.
{Get 2 tablespoons of La/spicy Doubanjiang (chilli broad bean paste).
{Take 1 tablespoons of Non-spicy Doubanjiang (broad bean paste).
{Get 1-2 tablespoon of crushed Yellow bean sauce (add more or less depending on preference).
{Take 1-2 tablespoons of spicy chilli sauce (or spicy crushed garlic sauce if not using fresh garlic).
{Make ready 1-2 teaspoons of white pepper.
{Make ready 1-2 cups of hot water (from kettle).
{Get of To garnish:.
{Prepare 100 g of grated cheese (any cheese that melts).

Making the yummiest mapo tofu at home for several bowls of. Mapo Tofu (or Mapo Dofu) recipe. A Sichuan classic of melt in the mouth silken tofu, covered in a fiery red, earthy, slightly tongue numbing chilli sauce, made with Doubanjiang, the Sichuan chilli bean paste. This Craft Essence features Mapo Tofu of Fuyuki's Hongzhou Feast Hall: Taishan, the favorite dish of Kotomine Kirei from Fate/Stay Night.

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..

Community content is available under CC-BY-SA unless otherwise noted. Mapo tofu (麻婆豆腐, ma po dou fu) is one of the most popular classic Sichuan dishes. It has a spicy, pungent, and appetizing flavor that goes perfectly with steamed rice. I love cooking mapo tofu for a. I love this recipe as I can enjoy the kick-in-the-tongue sensation and the.

So that is going to wrap this up with this exceptional food mapo tofu gratin recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!