Szechuan Mapo Tofu Master's Secrets Unveiled! 麻婆豆腐 Chinese Szechwan Silky Soft Beancurd Recipe

Embark on an authentic culinary expedition with us as we craft traditional Mapo Tofu – a genuine Szechwan treasure, incorporating exclusive techniques passed down from a celebrated Mapo Tofu master in China! In this practical tutorial, Roland unveils the secrets to perfecting this spicy, savoury dish, employing the master's expert guidance. Learn to achieve the ideal balance between the fiery intensity of broad bean paste and Szechuan peppercorn, and the delicate, silken texture of the tofu. Regardless of your experience in Chinese cooking, this video is brimming with insider knowledge, enabling you to produce restaurant-standard Mapo Tofu in your own kitchen. Try this super easy recipe and share your feedback in the comments section below. Happy cooking!

See the ingredient list below for your easy reference. We hope you can recreate this yummy recipe in the comfort of your home.
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Serves 3 - 4 pax

Ingredients
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300g (10.58 oz) soft tofu, cut into cubes and blanched
100g (3.53 oz) minced meat (pork, chicken, or beef), or omit for a vegan version
1 thumb-sized young ginger, minced
5 cloves garlic, chopped
2 tbsp spicy broad bean paste
1 tbsp Szechuan peppercorn powder
350ml (11.83 fl oz) water
½ tsp chicken stock powder (or vegetable stock powder for vegan version)
Cornstarch solution (as needed)
Chopped spring onions, for garnish