Cuisine : Mafo Topu : steps to prepare this chinese food

 Mafo topu, also known as Mapo Tofu, is a popular Chinese dish originating from the Sichuan province. It consists of tofu set in a spicy sauce, typically made with fermented black beans, garlic, and ground meat (usually pork or beef). Here's a basic recipe to prepare Mapo Tofu:

### : Ingredents

- 1 block of tofu (firm or medium-firm), cut into 1-inch cubes

- 200 grams of ground pork or beef

- 1 tablespoon of Sichuan peppercorns

- 2 tablespoons of vegetable oil

- 2 cloves garlic, minced

- 1-inch piece of ginger, minced

- 2 tablespoons of fermented black beans (optional)

- 2 tablespoons of doubanjiang (fermented broad bean and chili paste)

- 1 tablespoon of soy sauce

- 1 tablespoon of rice wine or Shaoxing wine

- 1 cup of chicken or vegetable broth

- 1 teaspoon of sugar

- 1 tablespoon of cornstarch mixed with 2 tablespoons of water (slurry)

- 2 green onions, chopped

- Steamed rice, for serving

### Instructions:

1. **Prepare the Tofu**:

   - Drain the tofu and cut it into 1-inch cubes. Set aside.

2. **Toast the Sichuan Peppercorns**:

   - In a dry pan over medium heat, toast the Sichuan peppercorns until fragrant, about 2-3 minutes. Be careful not to burn them.

   - Once toasted, grind the peppercorns into a fine powder using a mortar and pestle or a spice grinder. Set aside.

3. **Cook the Meat**:

   - Heat the vegetable oil in a wok or large frying pan over medium-high heat.

   - Add the ground meat and cook until browned, breaking it up with a spoon as it cooks.

4. **Add Aromatics and Fermented Ingredients**:

   - Add the minced garlic and ginger to the pan and cook until fragrant, about 30 seconds.

   - Add the fermented black beans (if using) and doubanjiang. Stir well to combine and cook for another minute.

5. **Simmer with Broth**:

   - Add the soy sauce, rice wine, chicken or vegetable broth, and sugar to the pan.

   - Stir to combine and bring to a simmer.

6. **Add Tofu and Thicken the Sauce**:

   - Gently add the tofu cubes to the pan, being careful not to break them.

   - Let the tofu simmer in the sauce for about 5-7 minutes, allowing it to absorb the flavors.

   - Stir in the cornstarch slurry to thicken the sauce. Cook for an additional 2 minutes until the sauce has thickened.

7. **Finish and Serve**:

   - Stir in the ground Sichuan peppercorns.

   - Sprinkle the chopped green onions over the top.

   - Serve hot with steamed rice.

Enjoy your homemade Mapo Tofu!