Mapo tofu gratin

Hello everybody, it is Drew, welcome to our recipe site. Today, we're going to make a distinctive dish, Mapo tofu gratin. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Mapo tofu gratin is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It's easy, it's quick, it tastes yummy. They're nice and they look wonderful. Mapo tofu gratin is something that I've loved my entire life.

Many things affect the quality of taste from Mapo tofu gratin, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mapo tofu gratin delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mapo tofu gratin is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must prepare a few ingredients. You can have Mapo tofu gratin using 29 ingredients and 11 steps. Here is how you cook it.

We are a fan of making gratins at home and we decided to experiment by making a curry gratin.

In Asia they love to add cheese to the dishes. As the mapo is like a curry consistency we thought it would as a gratin.

This also helps to make the mapo less spicy with the cheese on top. It helps to numb the spiciness and adds a bit of saltiness to the dish.

This actually worked really well and we really enjoyed this dish. I hope you enjoy making and eating it as much as we do.

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Ingredients and spices that need to be Prepare to make Mapo tofu gratin:

1. Rice:
2. 2 cups freshly cooked warm rice (1 cup per serving)
3. Minced pork seasoning:
4. 250 v minced pork
5. 1/2 teaspoon white pepper
6. 1/2 teaspoon fine salt
7. 1 cap of Shaoshing Rice Wine
8. Thickening mapo tofu sauce:
9. 1 teaspoon corn starch
10. 1-2 tablespoon water (to create a liquid paste)
11. Making the mapo tofu:
12. 1 tablespoon cooking oil (or any cooking oil of preference)
13. 1-2 teaspoons Sichuan peppercorns (add more or less depending on spice level preference)
14. 2 teaspoons ginger, finely minced or grated
15. 2 spring onions, finely sliced (stalk part for cooking, green part for garnish)
16. 500 g mince pork (or any other mince meat depending on preference)
17. 2 medium garlic cloves, finely minced or grated
18. 500-600 g medium firm tofu or silken tofu, drained and cut into 3/4 inch cubes (add more or less depending on preference)
19. 1/3 cup frozen peas (add more or less depending on preference), soaked in warm water
20. Sprinkle of sugar (caster or granulated, optional)
21. Mapo tofu sauce:
22. 2 tablespoons La/spicy Doubanjiang (chilli broad bean paste)
23. 1 tablespoons Non-spicy Doubanjiang (broad bean paste)
24. 1-2 tablespoon crushed Yellow bean sauce (add more or less depending on preference)
25. 1-2 tablespoons spicy chilli sauce (or spicy crushed garlic sauce if not using fresh garlic)
26. 1-2 teaspoons white pepper
27. 1-2 cups hot water (from kettle)
28. To garnish:
29. 100 g grated cheese (any cheese that melts)

Steps to make to make Mapo tofu gratin

1. Cook the rice in either a rice cooker or in a pot. Keep warm until needed.
2. In a bowl transfer the mince meat and season with white pepper, salt and Shaoshing rice wine. Set aside.
3. Finely chop the garlic, ginger and spring onions and set aside. In a wok on medium heat, heat up the oil, add the Sichuan peppercorns and cook until fragment. Then add the ginger and the chopped stalks of the spring onions and stir occasionally to prevent burning. Cook for 1-2 minutes.
4. Add the mince meat and break it into small grains (to avoid getting clumps) using a wooden spatula. When the meat is almost cooked add the garlic and stir occasionally to avoid the garlic getting burnt.
5. When the meat is cooked add both types of doubanjiang stirring to distribute the paste evenly, then add the rest of the sauces. Let it cook for a few minutes so the meat can soak in the flavours of the sauces. Then add the hot water (pre boiled kettle water) and let it simmer. Add a sprinkle of sugar (optional) and reduce heat to low for 5 - 7 minutes and cover with lid. Taste the sauce and amend if needed (add more spicy chilli sauce for hotter, white pepper or non spicy doubangjiang etc).
6. Gently place the cubed tofu into the mixture. Tip: gently stir and mix the tofu in to avoid it loosing its shape and breaking apart. Let it cook for 1 minute. Lastly, add the peas and gently stir and incorporate into the mixture.
7. In a small bowl add the cornstarch and water. Stir well until the mixture has dissolved into a liquid paste.
8. Now add cornstarch mixture to wok. Stir everything gently, place a lid on the wok. Leave to simmer and turn the heat to very low heat for 5 - 10 minutes until the sauce thickens a little. Tip: you want the sauce to still be runny for the gratin so it can soak into the rice. If not runny add a little bit of water to loosen. Once the sauce is to desired thickness turn the heat off.
9. To assemble place warm rice into a gratin dish, ladle over the mapo tofu. Then sprinkle the grated cheese on top.
10. Transfer on a baking tray and place in the oven at 180 degrees for 8 minutes until the mapo tofu is bubbling. Then change the oven setting to grill and turn it up to 200 degrees to now colour the top of the cheese for 5-8 minutes. Or until the cheese on top is to desired colour.
11. Remove baking tray from the oven and place on a plate or a serving board. Serve and eat immediately while pipping hot.

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So that's going to wrap this up with this exceptional food Recipe of Super Quick Homemade Mapo tofu gratin. Thanks so much for your time. I'm sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!