My Family's Mild Mapo Doufu
My Family's Mild Mapo Doufu

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, my family's mild mapo doufu. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

My Family's Mild Mapo Doufu is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. My Family's Mild Mapo Doufu is something which I have loved my whole life. They are fine and they look fantastic.

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.

To begin with this recipe, we have to first prepare a few ingredients. You can cook my family's mild mapo doufu using 14 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make My Family's Mild Mapo Doufu:
  1. Prepare 1 block Firm tofu
  2. Prepare 100 grams Ground pork
  3. Get 1 piece or 1 clove each Ginger, garlic
  4. Take 1/2 a stalk The white part of a green onion
  5. Get 1 tbsp Vegetable oil
  6. Prepare 400 ml ☆ Water
  7. Take 1 tsp ☆ Chicken soup stock granules
  8. Prepare 1 tbsp ☆ Shaoxing wine (or sake)
  9. Take 2 tbsp ☆ Mirin
  10. Get 1 tbsp each ☆ Soy sauce, oyster sauce
  11. Make ready 1/2 tbsp ☆ Miso
  12. Make ready 2 tbsp ○ Water
  13. Make ready 1 tbsp ○ Katakuriko
  14. Get 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:
  1. 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.
  2. 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.
  3. Add the ground pork, and stir-fry until the meat has changed color.
  4. Put in all the ingredients marked with ☆ and bring to a boil.
  5. 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.
  6. 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.
  7. 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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