Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, spicy mapo tofu (healthier version). One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Mapo tofu (pronounced mapo doufu in Mandarin, 麻婆豆腐) originates from China's Sichuan Province. Mapo tofu was my introduction to the tongue numbing sensation of Sichuan peppercorns. Typically, mapo tofu is made with ground pork.

Spicy Mapo Tofu (Healthier Version) is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Spicy Mapo Tofu (Healthier Version) is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook spicy mapo tofu (healthier version) using 23 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Spicy Mapo Tofu (Healthier Version):

1. Take soft silken organic tofu (package)
2. Get green onion
3. Prepare garlic
4. Take ginger freshly peeled (size of thumb )
5. Take ground pork
6. Get star anise
7. Get salt
8. Make ready black pepper or white pepper
9. Make ready oyster sauce
10. Get hoisin sauce
11. Prepare garlic chili sauce
12. Take sirracha
13. Take shaoxing rice wine
14. Get chicken stock
15. Make ready avocado oil
16. Take cayenne pepper powder
17. Prepare chili powder
18. Make ready crushed red pepper
19. Prepare dark soy sauce
20. Make ready cilantro chopped discard stem
21. Prepare cornstarch mixed in 2 tablespoons cold water
22. Get dry red chilis
23. Get white rice

Mapo tofu is one of the signature dish from Sichuan, China. Silky soft tofu swimming in delicous spicy sauce. Mapo tofu is also a dish that very easy to turning into plant based/vegetarian dish. All you have to do is us different protein, vegetarian oyster sauce and veggie.

Instructions to make Spicy Mapo Tofu (Healthier Version):

1. Finely chop green onion, peeled garlic and peeled ginger. Set aside.
2. Combine ground pork, salt and pepper to taste,cayenne, chili powder and pour in Shao xing rice wine, dark soy sauce and set aside to marinate for 10 min
3. In a hot wok, pour in avocado oil. Sautee green onion, garlic and ginger until aromatic. Be careful not to brown the garlic
4. Add in ground pork mixture and brown.
5. When pork is cooked, add in star anise, crushed red pepper, dry red chilis, oyster sauce, hoisin, chili garlic sauce, sirracha, and chicken broth. Let everything combine and bring to a boil.
6. Cut tofu into 1/2 inch cubes and add to pork mixture. Let boil for 5 min. Taste it to see if more salt needed
7. Add cornstarch slurry to mixture. Let boil for 1 min. Remove from heat, pour into casserole dish and top with freshly chopped cilantro
8. Make steamed rice on the side. And serve together

Mapo Tofu (麻婆豆腐) is a fiery Sichuan pork and tofu stir-fry with the hallmark málà(麻辣) balance of tongue tingling and spicy. Mapo Tofu is a popular Chinese dish from Sichuan province. The classic recipe consists of silken tofu, ground pork or beef, fermented broad beans & soybeans (doubanjiang) While the original Shichuan Mapo Tofu is pretty spicy, the Japanese version is usually mild so even children can enjoy it. One bite and you'll be hooked on this spicy Schezwan MaPo Tofu! A vegetarian version of a traditional Sichuan recipe that you can The first time my husband and I tried MaPo Tofu at a local Sichuan (you might also see it spelled Schezwan) restaurant, we were hooked!

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