How to Prepare Award-winning From a Professional Chef: Prepare Silken Tofu for Mapo Doufu

From a Professional Chef: Prepare Silken Tofu for Mapo Doufu. 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! Definitely not firm tofu for this dish though! She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

Because custard tofus are consumed with minimal preparation, your best bet is purchasing them fresh from a local manufacturer. Mapo tofu is a famous Sichuan tofu dish that has plenty of mala, the signature numbing spiciness of good Sichuan food. If you haven't had Sichuan food before. You can have From a Professional Chef: Prepare Silken Tofu for Mapo Doufu using 1 ingredients and 8 steps. Here is how you achieve it.

Ingredients of From a Professional Chef: Prepare Silken Tofu for Mapo Doufu

1. You need 1 block of Silken tofu.

Mapo Doufu (麻婆豆腐 Mābō Doufu ) is a dish made by Terunori Kuga and taught to the members of the Chinese Cuisine RS. It is also one of Terunori's dish for the Moon Banquet Festival. This dish utilizes the balance between sichuan peppercorns and chili peppers of also known in chinese as. Why is it call Mapo tofu?

From a Professional Chef: Prepare Silken Tofu for Mapo Doufu step by step

1. I used this cheap tofu! I'll teach you how to prep it for mapo tofu!.
   
2. Cut it in half horizonatally first!.
3. Cut into about 2 cm thick strips as shown here!.
4. Pay attention here! Make diagonal cuts in the tofu!.
5. Like this! If you do so..
6. The tofu is cut into diamond-shapes! Put the tofu into a pan of water and heat!.
7. When it's just about to come to a boil, turn the heat down to low. Don't let it come to a rolling boil!! Otherwise the tofu will develop air bubbles and the silky texture will be ruined..
8. After 3 minutes, drain into a sieve and you're done! Actually, you can leave it in the water over low heat, until the mapo sauce is done and you're ready to put the tofu in the sauce!.

Tofu (aka Doufu, Bean curd) is one of my favourite ingredients. As a very healthy source of protein, it can be In fact, like many Chinese dishes, Mapo tofu is much simpler to prepare than it seems to be. Get the right ingredients and follow the instructions, then you will be on. The classic recipe consists of silken. The flavor profile here is mala - we want Mapo Tofu's heat to be balanced with the flavor of the For mushrooms they'd have to prepare them on the side beefier adding them I believe.