Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, my family's recipe for szechuan mapo tofu. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Add a small pinch of salt and ground pepper. Bring a large amount of water to a boil and then add a pinch of salt. The texture of tofu will be kept as smooth as silk if they are cooked on low heat. Occasionally, push the tofu and mixture around because you want to keep the tofu in good shape and mix all ingredients well.

My Family's Recipe for Szechuan Mapo Tofu is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. My Family's Recipe for Szechuan Mapo Tofu is something that I’ve loved my entire life.

To begin with this recipe, we have to prepare a few components. You can cook my family's recipe for szechuan mapo tofu using 14 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make My Family's Recipe for Szechuan Mapo Tofu:

1. Get 1 block Silken tofu
2. Get 120 grams Pork shoulder (or ground pork)
3. Get 1/3 of a stalk Finely chopped Japanese leek
4. Make ready 1 to 2 stalks Garlic scape (or garlic leaves)
5. Get 200 ml Chicken stock
6. Make ready 1 tbsp ★ Douchi
7. Prepare 1/2 tbsp ★ Doubanjiang
8. Prepare 2 tbsp ★ Tianmianjiang
9. Take 2 pinch ★ Sugar
10. Make ready 1 tbsp Shaoxing wine
11. Take 1 abou 2 tablespoons of the flour Katakuriko slurry
12. Get 1 tsp plus Sesame oil for finishing
13. Get 1 Sansho Japanese pepper
14. Get 2/3 tsp Vinegar (optional)

Add the vegetable oil to the pan. Add the minced ginger, chopped garlic, and the marinated meat. Add all the ingredients in C. Add chili oil, five-spice powder, and sugar.

Instructions to make My Family's Recipe for Szechuan Mapo Tofu:

1. Roughly grind up the fatty bits of pork in a food processor.
2. Chop up the leek roughly. Cut the garlic scape stems into 4 cmlong pieces.
3. In a pan, bring 500 ml of water to a boil, and add the tofu that's been cut into large chunks, as well as the garlic stems. Take the tofu and garlic steams out just before the water comes to a boils. Attention: if you boil the tofu for too long, it will lose the wobbly pudding-like texture.
4. Heat up a wok over high heat. When the wok is hot add oil, swirl it around and pour out. Add 1 tablespoon of oil to the wok, and add the ground pork from Step 1 and stir fry. When the meat becomes crumbly, add the garlic scape and the ingredients marked with ★ and continue stir frying.
5. Pour in the chicken stock and stir the wok from the bottom so that you get all the flavor that's on the surface. Add the tofu from Step 3. Turn down the heat to low, add the Shaoxing wine, and simmer for 2-3 minutes.
6. Dribble in the katakuriko slurry (2:1 water to katakuriko ratio) from a height, and in a round, circling motion. Swivel the wok and the ladle around at the same time.
7. When the sauce has thickened, add the vinegar and leek.
8. Turn the heat to high, and drizzle in sesame oil around the sides of the wok. Shake the wok so that the oil sinks to the bottom too. Add sansho pepper to taste.
9. Bon appetit.

Add all the ingredients in C. Add chili oil, five-spice powder, and sugar. Pour in water and cook until bringing to a simmer. Mapo tofu (麻婆豆腐) is a popular Chinese dish from Sichuan. This dish consists of tofu set in a spicy sauce, based on douban 豆瓣 (fermented broad bean pasteand c.

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