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Mapo Tofu
Mapo Tofu

Before you jump to Mapo Tofu recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

A lot of us believe that comfort foods are bad for us and that we need to avoid them. At times, if your comfort food is candy or some other junk food, this holds true. Other times, though, comfort foods can be totally nutritious and it’s good for you to eat them. There are a number of foods that, when you consume them, can better your mood. If you seem to feel a little bit down and need a happiness pick me up, try a couple of these.

Grains can be great for fighting a terrible mood. Barley, quinoa, millet, teff, etc are all wonderful for helping you feel happier. These foods can help you feel full for longer as well, which can help your mood too. Feeling hungry can truly make you feel awful! These grains can elevate your mood because it’s not at all difficult for your body to digest them. You digest these grains faster than other things which can help increase your blood sugar levels, which, in turn, helps make you feel better, mood wise.

Now you know that junk food isn’t necessarily what you have to eat when you want to help your moods get better. Go with these hints instead!

We hope you got insight from reading it, now let’s go back to mapo tofu recipe. To make mapo tofu you only need 12 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare Mapo Tofu:
  1. Get softer tofu (homemade preferable)
  2. Get ground pork
  3. Use sodium-free stock of choice or water
  4. Use minced garlic
  5. Prepare minced ginger
  6. Get doubanjiang (use less if you're not a fan of spice)
  7. Use sichuan pepper
  8. Take sichuan pepper powdered
  9. Provide oil
  10. Provide dried chilis
  11. Take scallions chopped for garnish
  12. You need msg and/or sugar to taste
Instructions to make Mapo Tofu:
  1. Use the softest tofu you are comfortable cooking with. Our homemade tofu would probably be categorized as soft or medium-firm based on the brand. Prep all of your ingredients and cut the tofu into 1 inch cubes. Be sure to give the doubanjiang a pass through with your knife to chop up any whole beans that may be in the paste.
  2. Heat the oil in a wok and toss in the sichuan peppers and dried chilis. Cook until the peppers have turned brown and the oil is fragrant, less than 5 minutes on medium heat. You can leave the peppers in the dish, but we usually scoop them out and leave behind the oil for a less gritty texture.
  3. Cook the pork in the oil, making sure to break apart the ground until it's a finer mince, but we usually leave slightly larger chunks since we prefer it that way. Brown the pork until you're satisfied, then toss in the ginger, garlic, and doubanjiang. Stir fry until the aromatics have softened.
  4. Add in your stock (or water) and tofu. Allow to simmer until the water has reduced and tofu has softened.
  5. Once the stock has reduced partially, check for taste and season with salt or sugar/MSG accordingly. If there is too much liquid released from the tofu, add slurry of 1 tsp of cornstarch and a tbsp of water to thicken.
  6. Garnish with scallions. Serve with rice, steamed vegetables, and/or any pickled sides.

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