Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, our family's mapo doufu with lots of sauce. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Our Family's Mapo Doufu with Lots of Sauce is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Our Family's Mapo Doufu with Lots of Sauce is something which I have loved my entire life. They’re fine and they look fantastic.
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To begin with this recipe, we have to 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 can achieve that.
The ingredients needed to make Our Family's Mapo Doufu with Lots of Sauce:
- Take 1 block Tofu (silken)
- Take 100 grams Ground pork
- Prepare 2 to 3 Wood ear mushrooms
- Get 2 tsp Doubanjiang
- Get 2 cm worth from the tube of each Garlic and ginger (I used tubed type)
- Take 300 ml ☆ Lukewarm water
- Make ready 2 tsp ☆ Chicken stock granules
- Get 1 tsp ☆Tianmianjiang (or miso)
- Take 1 tsp ☆ Soy sauce
- Prepare 1 tsp ☆ Ketchup
- Get 1 tsp ☆ Mirin
- Get 1 tbsp Sesame oil (for stir frying)
- Take 1 Chinese chives (or green onion) finely chopped
Ketchup is nutritrious and full of umami. To make this kid-friendly, use less doubanjiang and more ketchup. After microwaving the tofu, let it rest for to drain off the water well before. Mapo Tofu - the Japanese version of a classic Sichuan dish with a lot less oil but just as much flavour, made with readily available ingredients.. (Mapo Tofu/Mapo Doufu) is made with readily available ingredients and it is a lot less oily but is still an incredible flavour explosion in a bowl - I want the sauce on tap!
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!
Cooking tips for mapo doufu (麻婆豆腐):. 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. Our Mapo Tofu recipe remains one of the most popular recipes we've posted on the blog to date. Indeed, mapo tofu is one of the most famous tofu recipes to have made it out of China.
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