Mapo tofu has enjoyed wide popularity as the most famous kind of Sichuan food. Original Mapo tofu tastes powerfully hot with unique numbing and spicy flavors. The feel of this particular Sichuan dish is often described by local cooks as being "numbing, spicy, hot, delicious, tender and soft, aromatic and flaky". These key properties are considered to define an "authentic Sichuan dish". These key properties are considered to define an authentic dish of Mapo tofu. Truly-flavored Mapo tofu is increasingly easy to find outside China today, but only in some Sichuanese restaurants not yet serving Mapo tofu. Truly-flavored Mapo tofu is increasingly easy to find outside China today, but only in some Sichuanese restaurants not yet to adapt the dish for non-Sichuanese tastes. It is said that Mapo tofu has been introduced to Japan in the form of packaged fast food. It is said that Mapo tofu has been introduced to Japan in the form of packaged fast food.

How to Cook Mapo Tofu

Ingredients

1 block tofu (300g)

120-g finely minced pork

3 tablespoons Sichuan spicy bean paste (preferably made in Pixian County)

2 tablespoons chili powder

2 tablespoons cooking oil

3 tablespoons chili oil

1 tablespoon Sichuan peppercorns (roasted and ground to powder)

1 tablespoon light soy sauce

1 teaspoon fermented black beans (rinsed and pounded)

2 stalks of leeks or scallions (chopped into 20mm length)

2 cloves garlic (well chopped)

< p>1/2 cup water

Salt to taste

Method:

Step 1. Cut the tofu into small cubic, drain the water and set aside.

Step 2. Bring a wok on the high heat and pour in the water. Bring a wok on the high heat and pour in the cooking oil and chili oil. When the oil becomes properly hot, add the chopped garlic, ground pork, spicy bean paste and stir- fry until the pork is half-done. Add the chopped garlic, ground pork, spicy bean paste and stir-fry until the pork is half-done.

Step 3. Add chili powder, soy sauce, fermented black beans and stir-fry until aromatic.

Step 4. Add the tofu and water; stir gently. Add the tofu and water; stir gently to blend the tofu (don't break them) well with the sauce. Bring to low heat and simmer for about 3-5 minutes until The sauce thickens.

Step 5. Add the roasted Sichuan peppercorn powder and chopped scallions. Gently stir and blend well. .

Cooking notes

1. To tone down the numbing spiciness of this dish, use less roasted peppercorn powder, chili powder, and chili oil. Adjust them to fit your taste.

2.Most of the Mapo Tofu served at Chinese restaurants in other countries have been adapted to local taste; the level of Most of the Mapo Tofu served at Chinese restaurants in other countries have been adapted to local taste; the level of numbing spiciness is greatly reduced.