Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, mapo tofu gratin. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Authentic Szechuan style mapo tofu is one of the branding dishes of Szechuan cuisine. It is spicy, numbing, hot, aromatic and tender. Making the yummiest mapo tofu at home for several bowls of. This mapo tofu recipe is the true blue, authentic real deal—the spicy, tongue-numbing, rice-is-absolutely-not-optional mapo tofu that you get in the restaurants!

Mapo tofu gratin is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Mapo tofu gratin is something which I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can have mapo tofu gratin using 29 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Mapo tofu gratin:

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

If you've been cooking Korean dishes for a while, I'm sure you have some Korean sauces and pastes stocked. 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.

Steps to make Mapo tofu gratin:

1. Cook the rice in either a rice cooker or in a pot. Keep warm until needed.
2. In a bowl transfer the mince meat and season with white pepper, salt and Shaoshing rice wine. Set aside.
3. 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.
4. 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.
5. 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).
6. 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.
7. In a small bowl add the cornstarch and water. Stir well until the mixture has dissolved into a liquid paste.
8. 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.
9. To assemble place warm rice into a gratin dish, ladle over the mapo tofu. Then sprinkle the grated cheese on top.
10. 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.
11. Remove baking tray from the oven and place on a plate or a serving board. Serve and eat immediately while pipping hot.
12. Ready to serve and ENJOY!

It has a spicy, pungent, and appetizing flavor that goes perfectly with steamed rice. I love cooking mapo tofu for a. JOC's all-time favorite dish, and it frequently makes it into my dinner menu rotation. 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.

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