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Before you jump to Mapo Tofu recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

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You can get results without eliminating foods from your diet or make substantial changes immediately. If you would like to commit to a wholesale change, that is okay but the main thing at first is to try to see to it that you are making more healthy eating choices. As you get accustomed to the taste of these foods, you will discover that you’re eating more healthily than before. As you stick to your habit of eating healthier foods, you will see that you won’t wish to eat the old diet.

Hence, it should be quite obvious that it’s easy to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to mapo tofu recipe. You can have mapo tofu using 12 ingredients and 6 steps. Here is how you do that.

The ingredients needed to cook Mapo Tofu:

1. Use softer tofu (homemade preferable)
2. You need ground pork
3. You need sodium-free stock of choice or water
4. Provide minced garlic
5. Take minced ginger
6. Use doubanjiang (use less if you're not a fan of spice)
7. Get sichuan pepper
8. Take sichuan pepper powdered
9. Prepare oil
10. Get dried chilis
11. Take scallions chopped for garnish
12. Take msg and/or sugar to taste

Steps to make Mapo Tofu:

1. Use the softest tofu you are comfortable cooking with. Our homemade tofu would probably be categorized as soft or medium-firm based on the brand. Prep all of your ingredients and cut the tofu into 1 inch cubes. Be sure to give the doubanjiang a pass through with your knife to chop up any whole beans that may be in the paste.
2. Heat the oil in a wok and toss in the sichuan peppers and dried chilis. Cook until the peppers have turned brown and the oil is fragrant, less than 5 minutes on medium heat. You can leave the peppers in the dish, but we usually scoop them out and leave behind the oil for a less gritty texture.
3. Cook the pork in the oil, making sure to break apart the ground until it's a finer mince, but we usually leave slightly larger chunks since we prefer it that way. Brown the pork until you're satisfied, then toss in the ginger, garlic, and doubanjiang. Stir fry until the aromatics have softened.
4. Add in your stock (or water) and tofu. Allow to simmer until the water has reduced and tofu has softened.
5. Once the stock has reduced partially, check for taste and season with salt or sugar/MSG accordingly. If there is too much liquid released from the tofu, add slurry of 1 tsp of cornstarch and a tbsp of water to thicken.
6. Garnish with scallions. Serve with rice, steamed vegetables, and/or any pickled sides.

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