Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to make a special dish, our family's mapo doufu with lots of sauce. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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! 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.
Our Family's Mapo Doufu with Lots of Sauce is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Our Family's Mapo Doufu with Lots of Sauce is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook our family's mapo doufu with lots of sauce using 13 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Our Family's Mapo Doufu with Lots of Sauce:
- Get 1 block Tofu (silken)
- Prepare 100 grams Ground pork
- Take 2 to 3 Wood ear mushrooms
- Prepare 2 tsp Doubanjiang
- Get 2 cm worth from the tube of each Garlic and ginger (I used tubed type)
- Get 300 ml ☆ Lukewarm water
- Make ready 2 tsp ☆ Chicken stock granules
- Get 1 tsp ☆Tianmianjiang (or miso)
- Make ready 1 tsp ☆ Soy sauce
- Prepare 1 tsp ☆ Ketchup
- Get 1 tsp ☆ Mirin
- Take 1 tbsp Sesame oil (for stir frying)
- Take 1 Chinese chives (or green onion) finely chopped
Tofu in a spicy hot chili and bean-based sauce, typically a thin. Sichuan in origin, mapo doufu consists of tofu cubes settled in a spicy sauce containing minced meat, traditionally beef or pork, and fermented black beans known as douchi. Mapo doufu, along with other Sichuan classics, at a famous restaurant in Chengdu. I've been making mapo doufu—"pock-marked mother's bean curd"—for years.
Instructions to make Our Family's Mapo Doufu with Lots of Sauce:
- Wrap the tofu in kitchen paper towels and microwave for 2 minutes. Leave to drain. Rehydrate the wood ear mushrooms in lukewarm water. Sprinkle a little sake (not listed) on the ground pork and fluff it up.
- Chop the tofu and wood ear mushrooms into spoonable sizes. Combine the ☆ ingredients together. The chives should be chopped into small rounds. Prepare the katakuriko slurry (dissolve it in a bit of water).
- Heat a frying pan and add the ingredients in this order: Sesame oil, garlic, ginger, doubanjiang, then ground pork. Stir fry well. Add the combined sauce ingredients, and when it comes to a boil add the tofu and wood ear mushrooms.
- Cook over medium heat for a little while, then add the katakuriko slurry to thicken the sauce. Add the chives and then turn off the heat. Transfer to a serving plate and you're done. Delicious over rice!
It was one of the first dishes I learned from our brilliant chef Qing Qing back when I organized cooking classes for travelers at the Sichuan. (Chinese pronunciation: mápó dòufu, Japanese pronunciation: maabou doufu, Romanization: Mapo Tofu). A spicy Szechuan(Sichuan) dish with tofu (obviously) in a red chili and bean sauce. The original Chinese mapo doufu is characterized by its mala sauce, The Japanese version, arranged by. The Japanese-style Mapo Tofu (Mabo Dofu) is incredibly flavorful but less spicy than the While the original Shichuan Mapo Tofu is pretty spicy, the Japanese version is usually mild so even children Eggplant absorbs lots of oil, so keep that in mind. You might want to cook the eggplant first take it out.
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