Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, cantonese ma po tofu. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

cantonese ma po tofu is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look fantastic. cantonese ma po tofu is something which I’ve loved my entire life.

Watch Daddy Lau teach us how to make this mouthwatering Mapo Tofu recipe, Cantonese Style. —— RECIPE + INGREDIENTS Check out our blog for an. This mapo tofu recipe is the true blue, authentic real deal—the spicy, tongue-numbing, rice-is-absolutely-not-optional mapo tofu that you get in the restaurants! This Ma Po Tofu recipe with minced pork can be easily turned into a vegetarian dish by swapping out the meat for Quorn or sweetcorn. Ma-Po Tofu is a fiery Sichuan classic is named for the pockmarked (po) wife (ma) who supposedly invented it at her husband's restaurant.

To get started with this particular recipe, we must prepare a few components. You can cook cantonese ma po tofu using 28 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make cantonese ma po tofu:

1. Prepare spicy vegetables
2. Take 1/4 cup oil
3. Get 2 tsp grated ginger
4. Prepare 2 each garlic clove sliced
5. Prepare 1 tbsp spicy green chilli pepper
6. Make ready 1 cup chopped Chinese mushroom (hydrated)
7. Get 1 tbsp preserved black bean
8. Make ready 1 cup preserved radish
9. Take 2 tbsp sichuan chilli paste
10. Prepare 2 tbsp yellow bean paste
11. Get 2 cup chicken broth
12. Make ready pork preparation
13. Prepare 1 tbsp flour
14. Make ready 1 tbsp cooking wine
15. Get 1 tsp cooking oil
16. Take 1/3 lb ground pork
17. Make ready seasoning
18. Make ready 2 tsp sugar
19. Take 1 tsp chicken bouillon powder
20. Get 1 tsp ground sichuan pepper
21. Get 1 tbsp sesame oil
22. Take 1 bunch green onion
23. Take 1 tbsp cooking wine
24. Make ready 6 tbsp water
25. Prepare 1 tsp dark soy sauce
26. Take 2 tsp light soy sauce
27. Prepare dofu
28. Make ready 1 lb soft tofu

You should be able to tone down the spice a bit by reducing the amount of fresh chili peppers and chili bean sauce. Jump to navigation Jump to search. Mapo tofu. Ma stands for mázi, 麻子, which means pockmarks. Po is the first syllable of pópo, 婆婆, which means an old woman or grandma. Ma po tofu is a classic Chinese dish of Sichuan cuisine that has grown in popularity and seems to be leaving a flaming path in all Cantonese and Hong Kong restaurants, as well as those in Japan (where it is known as mabo dofu.) Ma po tofu can also be found on menus in many American restaurants.

Instructions to make cantonese ma po tofu:

1. cut tofu into half inch square
2. put tofu square in water to boil.
3. once boiling, leave draining while you cook other items.
4. mix the pork preparation ingredients and set aside.
5. cut up all items needed for spicy vegetables
6. heat oil in pan until very hot
7. stir fry garlic, green chilli, and ginger until starts to smell good
8. add in vegetables and stir fry 1 minute more
9. add pork mixture and cook until meat is cooked, but just barely cooked
10. add in sichuan paste and yellow paste, stir about 1 minute
11. add in chicken broth and bring to boil
12. lower heat to simmer, and add tofu
13. cook for 5 minutes
14. add season and stir carefully or dofu will break apart
15. add 1 tablespoon of corn starch to 1/3 cup of cold water and stir until dissolved
16. add corn starch liquid to pot
17. simmer for atleast 10 minutes
18. Ready to serve and ENJOY!

Mapo tofu. Ma stands for mázi, 麻子, which means pockmarks. Po is the first syllable of pópo, 婆婆, which means an old woman or grandma. Ma po tofu is a classic Chinese dish of Sichuan cuisine that has grown in popularity and seems to be leaving a flaming path in all Cantonese and Hong Kong restaurants, as well as those in Japan (where it is known as mabo dofu.) Ma po tofu can also be found on menus in many American restaurants. EDIT: Try our new-and-improved Mapo Tofu recipe Hey, so and both requested our rendition of Mapo Tofu. Despite how beloved this dish is, there's a lot of really marginal recipes for Mapo Tofu floating around the internet (in both English and Chinese), so we figured it'd be a nice dish to try to demystify. I love this recipe as I can enjoy the kick-in-the-tongue sensation and the specific flavor back in Szechuan, China.

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