Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to make a special dish, our family's mapo doufu with lots of sauce. One of my favorites food recipes. For mine, I will make it a bit tasty. 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 popular of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Our Family's Mapo Doufu with Lots of Sauce is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can have our family's mapo doufu with lots of sauce using 13 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Our Family's Mapo Doufu with Lots of Sauce:
- Prepare 1 block Tofu (silken)
- Make ready 100 grams Ground pork
- Make ready 2 to 3 Wood ear mushrooms
- Make ready 2 tsp Doubanjiang
- Get 2 cm worth from the tube of each Garlic and ginger (I used tubed type)
- Make ready 300 ml ☆ Lukewarm water
- Take 2 tsp ☆ Chicken stock granules
- Prepare 1 tsp ☆Tianmianjiang (or miso)
- Take 1 tsp ☆ Soy sauce
- Get 1 tsp ☆ Ketchup
- Take 1 tsp ☆ Mirin
- Take 1 tbsp Sesame oil (for stir frying)
- Prepare 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.
Steps 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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