Sichuan Mapo Tofu
Sichuan — Mother recipe · en it
A spicy and numbing dish from Sichuan cuisine that will make your eyes water!
⏱️ 15 min prep + 10 min cottura · 4 porzioni · media
Ingredients
- 400g of tofu
- 2 onions
- 100g of Sichuan peppers
- 2 tablespoons of soybean oil
- 2 tablespoons of soy sauce
- 1 tablespoon of chili sauce
- 2 tablespoons of tomato sauce
- 1 tablespoon of Sichuan pepper
- 1 red onion
- 1 tablespoon of sugar
- 1 tablespoon of macadamia nut sauce
- 100g of shiitake mushrooms
- salt to taste
Method
- Prepare the tofu by cutting it into cubes.
- Heat a wok with oil over medium heat.
- Add the onions and red onions, sauté until they become translucent.
- Add the Sichuan peppers and Sichuan pepper leaves, sauté for 1-2 minutes.
- Add the tofu, soy sauce, chili sauce, tomato sauce, sugar, macadamia nut sauce, and shiitake mushrooms, stir well.
- Cook over medium-high heat for 5-7 minutes, adding water if necessary to prevent the sauce from drying out.
- Serve immediately, garnished with Sichuan peppers.
The story
Sichuan Mapo Tofu is a specialty of Sichuan cuisine, known for its spicy and numbing flavors. The name comes from the use of tofu and a sauce that creates a numbing sensation.
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