Spicy Mapo Tofu

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Spicy Mapo Tofu

A soft map

This count, inspired by the 2003 film manufacturers legend is a budget of small flavors. It's a bit love, but the results * absolutely * are worth it. Don't be afraid of shape, a little long? I remember that in the mysterious technique: Tofu flavors' clothes are the key!

Entry: 4 servings

Increase in time: 20 minutes

COOCH TIME: 20 minutes

  1. Ingredients:
    • 1 stable tofu up to ½ pounds, pressure and cubes
    • 2 oil for the grass
    • 1 large onion, ultimate ink
    • 4 Caryophylis garlic, mining
    • 1 -inch ginger, gray
    • 2 tablespoons of sichuan peppers (dry)
    • 1 tablespoon of chile cookie (adjust the specific level)
    • 1 teaspoon of sugar
    • I am i tbsp
    • 1 tsp sesame oil
    • 1 hot vegetables
    • 1 tablespoon of paprika
    • 1 trick torn
    • New Cylanerna, for boring
    • ½ to tp
    • New black pepper to taste
    • 1 paprika tsspika
  2. Instructions:
    1. For Tofu: Start in a tofu in pieces of about 1 inch. 1 Heat the vegetable oil tablespoon at work or a large hot carcarer melting on medium heat. Add a tofu and jump for 5-7 minutes, to the golden brown and a little crisp. Remove wok and placed.
    2. Sauteed Aromatic: Add rest 1 tbsp vegetable oil to the wok. Get a chopped onion and jump in spirit and translucent, about 5 minutes. Add ginger and ginger ginger and cook in another fragrant minute.
    3. The spices is: Stir and move on Legegast, Zogre Jolker, Sax and Paprive and Paprika table. 30 seconds for cooking, continuously spilled, even fragrant. Be careful to burn the form.
    4. Add the bridge and tofu: Pour the right of the grass to take the simmet. Add garlic and left out of ginger. Return to a cooked tofu in the wok.
    5. Boil on low heat Gently cook 10-15 minutes or for the heated tofu and the sauce is slightly swallowed. Get up in the slurry (1 tablespoon of 2 tablespoons) and cook in a minute, constant until the dish removes the desired consistency.
    6. Finish & Servin: Cylanterrro and sprinkle black pepper. Serve warm with steam rice.

Special: * For the vegetarian version, omits the Mexican mass and adjusts the level of spices for preferences. Can you also add water chestnuts to cubes? * * Do not be afraid of experiments with a variety of foods from Chile, some have more frost taste. *

Enjoy this authentic Sichuan taste! It is a dish that is deeply satisfactory and wonderful complex.

Do you have any questions about this recipe or do you want to see another dish?

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