MAPO TOFU Cooking oil 1 tablespoon Sichuan peppercorn, crushed 2 tablespoons minced garlic 1 piece onion, thinly sliced ½ kilo ground pork ¼ cup fermented beancurd (spicy) 2 tablespoons chili paste (chinese style) Dried mushrooms, as needed Water, as needed White sugar, as needed Slurry (water with cornstarch) 2-3 pieces red chilies, sliced (optional) 2 squares tofu, cut into cubes Leeks, sliced†

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Isa ito sa mga favorite kong order rin sa mga Chinese restaurants.

But sadly, yung isa ko na order recently.

Ako hindi ko na sasabihin kung saan.

Parang kinulang sa anghang, kinulang sa kick.

Kaya namang today, magluto na lang tayo ng ating homemade version ng Mapo Tofu.

So basically, kapag ka sinabing Mapo Tofu, it's a Sichuan style tofu na maanghang.

So kung hindi ka masyadong mahilig sa spicy food, well the solution is

to add more soup or to reduce a bit the spices that you're gonna put.

So I'm heating up my Chef Arvi's All Purpose Pot that can also be used for Oriental Cooking.

And I have here my ingredients.

So while you're watching this, these are the important ingredients that can't be missing on Mapo Tofu.

So first, this is my Sichuan pepper.

So Sichuan pepper, I will get the packaging, I'll show it to you.

Honestly, I also don't understand that it's already written.

I just order this online.

So this is my Sichuan pepper.

So it smells so good.

When I really smell this, the smell is authentic.

So this is very very important, it can't be missing.

So I also have here my fermented chili bean curd.

It's like chili sauce, chili paste with fermented bean curd.

I also order this online and this is just like a Chinese style chili paste.

Additional to make it spicy.

So you order it already and also dried mushrooms.

So the first step, we are gonna saute it.

So you put oil on your All Purpose Pot.

Let's saute the garlic and onion.

Okay, put your onion.

And then my pork, ground pork.

And then my Sichuan pepper, I will just put it on mortar and pestle.

So let's put it.

It smells so good.

Hi!

You know that?

The last time that I went to Mainland China, it was almost 15 years already.

My gosh!

But it's still very fresh in my memory, the smell of authentic Chinese foods there.

That's why you really need to order this Sichuan peppercorn.

So there.

When you pound it like that, you don't need to pound it too much.

This is enough already, you put it on the pork already.

Smells so good.

Season your ground pork with some salt.

And I will put our fermented bean curd that has chili.

Chili paste, Chinese style.

You may reduce it if you don't want it to be spicy.

And for me, I want it to be spicy so I will put it chili.

Some water.

And we bring this to a simmer to let all the flavors bind together.

For only around 15 to 20 minutes, just like that.

So there, look at it.

My gosh!

Look at the color of it, right?

Isn't it so authentic?

Well, of course, someone will comment that it's not authentic.

My grandmother cooks, it's not like that.

It's just okay, I love you.

So here it is, you know it already.

Don't worry.

When I push myself, I will go to Sichuan because I really like Chinese food.

I want to explore that part of China wherein almost all foods are spicy.

Correct me if I'm wrong.

So for this one, I just develop this recipe with some research on cookbook.

This is how authentic it is.

I like the taste, I am happy with its taste.

It's so delicious.

A bit more of water because it will still be dry.

As you simmer it.

One ingredient that I forgot, I will put dried mushrooms.

Just a bit, you just split it like that.

As we simmer it.

I put it all already.

Let's cover it and let's go back.

The fire is already low, low medium.

And let's go back after 15 to 20 minutes.

Okay, it's been around 5 minutes.

I'm not that excited but I forgot I need to add more water

because I put dried mushrooms already.

So it absorbed a bit, it absorbed the water.

Okay.

And I taste it, I need more dried mushrooms.

So more chili paste.

And then let's continue the simmering.

Okay, so it's been 20 minutes and there it is.

It smells so good.

Let's do some final seasoning.

I will just put a bit of sugar.

Perfect.

I really like the spiciness, the spiciness that stays.

You know that?

The spiciness doesn't leave you.

It's good that it's spicy, just kidding.

You put some sugar.

Just a bit.

Just to balance, you know that it has a bit kick of sweetness.

And I'm just going to put a bit of slurry.

Just to have, you know that, my soup body.

So there, I'm just mixing it again.

Okay, just a bit.

To thicken it a bit.

And I will also slice our tofu.

This is just soft tofu.

I'm just going to cut this into cubes.

The tofu.

This tofu is about 1 kilo.

I didn't remove it from the water because the brine keeps the tofu nice and moist.

Okay, give it a nice mix like that.

Okay, right?

It's so fancy.

And I'm just going to put some leeks on top.

So there, I didn't remove it from my all-purpose pot.

I'm just going to put a splash of sesame oil.

Just a good splash of sesame oil for added aroma.

And then that's it.

Let's taste it already.

Okay, so let's taste our Mapo Tofu.

I want a lot of mushrooms.

Okay, look at it.

I like the color, the texture.

And of course, the taste is needed.

The perfect, it's so spicy.

I love it.

With some pork.

To be honest, this is perfect with rice but we haven't eat yet

because it's afternoon now, my gosh.

So it's so delicious.

It's a perfect dish if you want to have Chinese night.

It's already a perfect dish, it's already complete.

But me, I suggest you to cook Steamed Fish.

We have a recipe for that.

So what are you waiting for?

Make this fancy Mapo Tofu already.

It's so spicy but this is the spicy that is delicious and you will look for it.

See you soon!