Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, my family's mild mapo doufu. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Great recipe for My Family's Mild Mapo Doufu. This is a recipe even children can enjoy. If you stir fry the ingredients until they are properly browned, the dish with be tastier.
My Family's Mild Mapo Doufu is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. My Family's Mild Mapo Doufu is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can have my family's mild mapo doufu using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make My Family's Mild Mapo Doufu:
- Prepare 1 block Firm tofu
- Make ready 100 grams Ground pork
- Prepare 1 piece or 1 clove each Ginger, garlic
- Make ready 1/2 a stalk The white part of a green onion
- Get 1 tbsp Vegetable oil
- Take 400 ml ☆ Water
- Make ready 1 tsp ☆ Chicken soup stock granules
- Make ready 1 tbsp ☆ Shaoxing wine (or sake)
- Take 2 tbsp ☆ Mirin
- Make ready 1 tbsp each ☆ Soy sauce, oyster sauce
- Get 1/2 tbsp ☆ Miso
- Prepare 2 tbsp ○ Water
- Take 1 tbsp ○ Katakuriko
- Prepare 1/2 tbsp Sesame oil
From a Professional Chef: Prepare Silken Tofu for Mapo Doufu. The Japanese-style Mapo Tofu (Mabo Dofu) is incredibly flavorful but less spicy than the Sichuan-style. JOC's all-time favorite dish, and it frequently makes it into my dinner menu rotation. Mapo doufu, a quick and easy staple of Chinese cuisine, enhances tofu with doubanjiang, or chile-bean paste, Sichuan peppercorns, and pork.
Instructions to make My Family's Mild Mapo Doufu:
- Lightly drain the excess water from the tofu by putting a weight on it. Finely chop the ginger, garlic, and the white part of the green onion.
- Put vegetable oil, ginger, garlic, and the white part of green onion in a frying pan over medium-high heat. Stir-fry until golden brown.
- Add the ground pork, and stir-fry until the meat has changed color.
- Put in all the ingredients marked with ☆ and bring to a boil.
- Stir in the ○ ingredients to thicken. Add the cut up tofu and bring to a boil. Turn off the heat, and stir in the sesame oil.
- Transfer to serving plates, and garnish to taste with the green part of a green onion, chopped. For the adult portions add a bit of black pepper, ra-yu, or dobanjiang to make it spicy.
- You can make extra of this recipe and store it in the freezer. Double the amount of all the ingredients except for the tofu, then transfer half to a plastic container just before adding the tofu, and put in the freezer.
Understanding the history of mapo tofu first requires understanding its name in Chinese: mapo dòufu. Let's break down the characters for mapo doufu (麻婆豆腐): 麻婆 (mápó): Má stands for mázi (麻子), which means pockmarks; Pó stands for pópo (婆婆), which means old woman or grandma. 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 dishes. It has a spicy, pungent, and appetizing flavor that goes perfectly with steamed rice.
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