Easiest Way to Prepare 2021 Our Family's Authentic Mapo Tofu

Our Family's Authentic Mapo Tofu. An easy mapo tofu recipe that creates the authentic taste of China. Mapo tofu (麻婆豆腐, ma po dou fu) is one of the most popular classic Sichuan I love cooking mapo tofu for a quick lunch or dinner. Sometimes I double the meat and sauce, so it will be enough to serve two people as a one-dish meal.

It is spicy, numbing, hot, aromatic and tender. Mapo tofu is one of the top ten famous Chinese dishes and enjoys a high popularity among not only Chinese people but also many western countries. Over recent years, Mapo tofu started appearing on the menus of oversea Chinese restaurants. You can have Our Family's Authentic Mapo Tofu using 13 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Our Family's Authentic Mapo Tofu

1. It's 1 block of Tofu (firm or silken).
2. It's 100 of to 150 grams Minced meat (pork).
3. You need 1 of Japanese leek.
4. You need 1 of to 2 teaspoon Ginger.
5. Prepare 1 of to 2 teaspoon Garlic.
6. It's 1 tbsp of Doubanjiang.
7. You need 1 tbsp of ●Soy sauce.
8. It's 1 tbsp of ●Chicken soup stock granules.
9. Prepare 1 tbsp of ●Shaoxing wine (or cooking sake).
10. You need 2 tsp of ●Tianmianjian (or a combination of miso & sugar).
11. Prepare 1 of to 2 teaspoon ●Oyster sauce.
12. Prepare 100 ml of ●Water.
13. You need 1 tbsp of Katakuriko.

Unfortunately, I'm disappointed most of the time (Many Chinese living aboard have similar complaints). What is often served are just plates of spicy tofu. In terms of the general flavour, the level of hotness. Mapo Tofu is a popular Chinese dish from Sichuan province.

Our Family's Authentic Mapo Tofu step by step

1. Finely chop the Japanese leek, ginger and garlic (or you can grate the ginger and garlic). Combine the ● seasonings..
2. Coat a frying pan with oil, add the garlic and turn on the heat. When steam bubbles float up from the garlic, add the Japanese leek and ginger and fry lightly..
3. Fry the doubanjiang in the empty space in the pan. When the doubanjiang has become fragrant, add the minced meat. Fry until the meat has become crumbly..
4. Add the ● ingredients and bring it to a boil. Add the tofu, brake it up with a ladle into bite-sized pieces, and heat for several minutes until warmed through..
5. When the tofu is warmed through, turn off the heat. Drizzle the katakuriko slurry (water not listed) from the sides of the pan, turn on the heat again, and bring to a boil shaking the pan..
6. Drizzle sesame oil to finish if you prefer! Sesame oil turns rancid quickly once it's heated, so drizzle at the end. It'll retain its aroma as well..
7. Silken tofu breaks up easily while cooking, so you don't have to break it up much when you add it to the pan..
8. It's better to add bamboo shoots and mushrooms after the meat has become crumbly..

The classic recipe consists of silken tofu, ground pork or beef, fermented broad beans & soybeans (doubanjiang), fermented black beans (douchi), and Sichuan peppercorn to name a few main ingredients. Mapo Tofu - Learn how to make flavorful, and delicious Chinese mapo tofu with this easy recipe that you can make at home and better than restaurants. Mapo Tofu is a classic Szechuan dish that features tofu covered in spices and minced meat. It pairs extremely well with rice, and may even be. Mapo Tofu recipe - How to make the traditional way This easy Mapo Tofu recipe has the bursting and mouth-numbing flavor that you must try.

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