Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive 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 will be really delicious.
Our Family's Mapo Doufu with Lots of Sauce is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Our Family's Mapo Doufu with Lots of Sauce is something which I have loved my entire life. They’re nice and they look wonderful.
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 tofu (Chinese: 麻婆豆腐; pinyin: mápó dòufu) is a popular Chinese dish from Sichuan province. It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban.
To begin with this particular recipe, we must first prepare a few components. 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:
- Make ready 1 block Tofu (silken)
- Prepare 100 grams Ground pork
- Make ready 2 to 3 Wood ear mushrooms
- Prepare 2 tsp Doubanjiang
- Prepare 2 cm worth from the tube of each Garlic and ginger (I used tubed type)
- Prepare 300 ml ☆ Lukewarm water
- Make ready 2 tsp ☆ Chicken stock granules
- Prepare 1 tsp ☆Tianmianjiang (or miso)
- Prepare 1 tsp ☆ Soy sauce
- Take 1 tsp ☆ Ketchup
- Take 1 tsp ☆ Mirin
- Get 1 tbsp Sesame oil (for stir frying)
- Get 1 Chinese chives (or green onion) finely chopped
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. 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. 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.
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!
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. Why is it call Mapo tofu? Tofu (aka Doufu, Bean curd) is one of my favourite ingredients. As a very healthy source of protein, it can be prepared in so Over recent years, Mapo tofu started appearing on the menus of oversea Chinese restaurants.
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