麻婆豆腐 (Mapo Tofu)

30 分钟 · 重辣 · 1 人份

这道麻婆豆腐食谱是正宗地道的做法——辣味十足、麻得舌头打颤、米饭绝对不能少的餐厅级麻婆豆腐！ (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!)

食材

• 油（分次使用） (½ cup oil ((divided)))
• 新鲜泰国鸟眼辣椒（切薄片） (1-2 fresh Thai bird chili peppers ((thinly sliced)))
• 干红辣椒（粗略切碎） (6-8 dried red chilies ((roughly chopped)))
• 花椒 (1/2- 1 1/2 tablespoons Sichuan peppercorns)
• 姜（切细末） (3 tablespoons ginger ((finely minced)))
• 蒜（切细末） (3 tablespoons garlic ((finely minced)))
• 猪肉末 (8 ounces ground pork)
• 辣豆瓣酱（根据咸辣口味调整） (1-2 tablespoons spicy bean sauce ((depending on your desired salt/spice levels)))
• 低钠鸡汤（或水） (2/3 cup low sodium chicken broth ((or water)))
• 嫩豆腐（切成2.5厘米方块） (1 pound silken tofu ((cut into 1 inch/2.5cm cubes)))
• 水 (1/4 cup water)
• 玉米淀粉 (1 1/2 teaspoons cornstarch)
• 芝麻油（可选） (1/4 teaspoon sesame oil ((optional)))
• 糖（可选） (1/4 teaspoon sugar ((optional)))
• 葱（切碎） (1 scallion ((finely chopped)))

步骤

1. 首先，烘烤辣椒。如果你有自制的辣椒油，可以跳过这一步。用小火加热炒锅或小锅，加入一半的油，放入新鲜和干辣椒。偶尔搅拌，加热约5分钟至出香味，注意不要让辣椒烧焦。离火备用。 (First, we toast the chilies. If you have homemade toasted chili oil, you can skip this step. Heat your wok or a small saucepan over low heat. Add half of the oil and throw in the fresh and dried peppers. Stir occasionally and heat until fragrant, about 5 minutes, ensuring that the peppers don’t burn. Remove from heat and set aside.)
2. 在炒锅中用中火加热剩下的油，加入姜末。1分钟后加入蒜末，再炒1分钟，然后转大火，加入猪肉末。将肉末打散，炒至完全熟透。加入磨碎的花椒，翻炒15-30秒，注意不要烧焦，否则会变苦。 (Heat the remaining half of the oil in your wok over medium heat. Add the ginger. After 1 minute, add the garlic. Fry for another minute, and then turn up the heat to high and add the ground pork. Break up the meat and fry it until it’s cooked through. Add your ground Sichuan peppercorns and stir for about 15-30 seconds, taking care to not let it burn, as it will turn bitter if it does.)
3. 将辣豆瓣酱加入锅中，搅拌均匀。倒入鸡汤，搅拌，煮约1分钟。同时准备好豆腐，并在小碗中将水和玉米淀粉混合。 (Add the spicy bean sauce to the mixture and stir it in well. Add the chicken broth to the wok and stir. Let this simmer for a minute or so. While that's happening, ready your tofu and combine the water and cornstarch in a small bowl.)
4. 将玉米淀粉混合物倒入酱汁中，搅拌。煮至酱汁开始变稠（如果太稠，可加少量水或鸡汤稀释）。 (Add the cornstarch mixture to your sauce and stir. Let it bubble away until the sauce starts to thicken. (If it gets too thick, splash in a little more water or chicken stock.))
5. 然后加入之前做好的辣椒油——连辣椒一起！如果使用自制辣椒油，只取上层油，因为可能已加盐，只需油不要额外盐。将油拌入酱汁，加入豆腐。用锅铲轻轻翻动豆腐，使其裹上酱汁。煮3-5分钟。加入芝麻油和糖（如使用），以及葱花，搅拌至葱花稍微变软。 (Then add your chili oil from before—peppers and all! If you are using homemade chili oil, ONLY use the standing oil, as it's likely that you have salted it and you only want the oil, not additional salt. Stir the oil into the sauce, and add the tofu. Use your spatula to gently toss the tofu in the sauce. Let everything cook for 3-5 minutes. Add the sesame oil and sugar (if using) along with the scallions and stir until the scallions are just wilted.)
6. 上桌前，可撒上少许花椒粉作为装饰（可选）。 (Serve with a last sprinkle of Sichuan peppercorn powder as a garnish if desired.)

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