Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, our family's mapo doufu with lots of sauce. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Our Family's Mapo Doufu with Lots of Sauce is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They are nice and they look fantastic. Our Family's Mapo Doufu with Lots of Sauce is something which I’ve loved my whole life.
Great recipe for Our Family's Mapo Doufu with Lots of Sauce. My partner in crime loves mapo doufu with lots of sauce. I like wood ear mushrooms so I added them.
To begin with this particular recipe, we have to prepare a few ingredients. You can have 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)
- Get 100 grams Ground pork
- Prepare 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)
- Get 300 ml ☆ Lukewarm water
- Prepare 2 tsp ☆ Chicken stock granules
- Take 1 tsp ☆Tianmianjiang (or miso)
- Make ready 1 tsp ☆ Soy sauce
- Take 1 tsp ☆ Ketchup
- Take 1 tsp ☆ Mirin
- Take 1 tbsp Sesame oil (for stir frying)
- Make ready 1 Chinese chives (or green onion) finely chopped
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! 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.
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!
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. This spicy, delicious dish usually includes small amount of ground pork, but for this vegan version, we use chopped shiitake mushrooms. In fact, if you don't have the energy to make the real mapo tofu (though if you do, we highly recommend checking out our homemade mapo tofu recipe, a pre-made spice packet for mapo tofu is the quickest way to get that restaurant-style look and flavor!
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