Mapo tofu is a popular, spicy, Sichuan dish. "Ma" stands for "ma-zi" (Chinese: mázi, 麻子) which means pockmarks. "Po" is the first syllable of "popo" (Chinese: 婆婆, pópo) which means an old woman or grandma. Hence, mapo is an old woman whose face is pockmarked. It is thus sometimes translated as "pockmarked grandma's beancurd". From https://en.wikipedia.org/wiki/Mapo_doufuINGREDIENTS:- 1/2 block tofu (250 g)- 3.5 oz minced beef or pork (100 g)- 1 tbsp. broad bean paste with chili- olive oil (cooking oil)- ginger slices- 1 stalk chopped green onion- dried chili and sichuan pepper- cooking wine- soy sauce- sichuan pepper powder- cayenne pepper- saltDIRECTIONS:1. cube tofu2. boil for 10-20 seconds in boiling water with salt3. add olive oil or any cooking oil to pan on medium heat4. add in dried chili and sichuan pepper and let the flavor sink into the oil for removing5. cook the ground pork or beef6. add in broad bean paste with chili, cayenne pepper, ginger, green onions, and tofu, stir-frying in between7. add in splashes of cooking wine and soy sauce8. top it all off with sichuan pepper powder9. serve and enjoy! the spiciness pairs well with steamed rice :)__________________________THANKS FOR WATCHING!__________________________For business inquiries:
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