Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, delicious mapo doufu. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Mapo Tofu is a popular Chinese dish from Sichuan province. The classic recipe consists of silken tofu, ground pork or beef, fermented broad beans & soybeans (doubanjiang), fermented black beans. Mapo tofu (pronounced mapo doufu in Mandarin, 麻婆豆腐) originates from China's Sichuan Province. Legend has it that an old woman in Sichuan was known for serving a delicious tofu dish.
Delicious Mapo Doufu is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. Delicious Mapo Doufu is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can cook delicious mapo doufu using 16 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Delicious Mapo Doufu:
- Get 2 blocks Firm tofu
- Make ready 300 grams Ground meat (beef, pork or a blend)
- Prepare 1 tbsp Doubanjiang
- Prepare 2 clove Garlic
- Take 1 the same amount as the garlic Ginger
- Get 1 to 2 stalks Japanese leek
- Prepare 1 Vegetable oil
- Take 1 Sesame oil
- Prepare 2 tbsp Katakuriko
- Take 1 Sansho pepper or Sichuan pepper
- Make ready Sauce combination:
- Prepare 3 tbsp Tianmianjiang
- Take 2 tbsp Soy sauce
- Prepare 100 ml Sake
- Prepare 200 ml Chinese soup stock (1.5 tablespoons of granules)
- Make ready 2 tsp Sugar
This dish utilizes the balance between sichuan peppercorns and chili peppers of also known in chinese as. This mapo tofu recipe is the true blue, authentic real deal—the spicy, tongue-numbing, rice-is-absolutely-not-optional mapo tofu that you get in the restaurants! Mapo tofu (Chinese: 麻婆豆腐; pinyin: mápó dòufu) is a popular Chinese dish from Sichuan province. It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban.
Steps to make Delicious Mapo Doufu:
- Drain the excess water from the firm tofu by leaving it for a while in a sieve. If you are short on time, wrap the tofu in paper towels to drain faster.
- Combine the ★ sauce ingredients (just mix together).
- Finely chop the ginger and leek, and stir fry the ginger and some of the leek (about 1/2 a stalk) in a generous amount of oil.
- Add the doubanjiang, and continue stir-frying (very thoroughly!)
- Add the ground meat and continue stir frying.
- Add the combined sauce ingredients and bring to a boil.
- Add the drained firm tofu and simmer for about 5 minutes.
- Add the sesame oil and the rest of the chopped leek, and stir in lightly.
- Turn off the heat and add the katakuriko slurry to thicken the sauce.
- Arrange on a serving plate and it's done! Sprinkle with shansho pepper to taste.
Mapo tofu (Chinese: 麻婆豆腐; pinyin: mápó dòufu) is a popular Chinese dish from Sichuan province. It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban. Carrot, chicken breast, dried red chili pepper, ginger, green chili pepper, green onion, ground black pepper, onion, oyster sauce, potato starch powder, red chili pepper, sesame oil, tofu, vegetable oil, walnuts. Sichuan in origin, mapo doufu consists of tofu cubes settled in a spicy sauce containing minced meat, traditionally beef or pork, and fermented black beans known as douchi. Mapo Tofu can be found in nearly any Chinese restaurant around the world with hundreds of variations adapting the piquant original to suit local tastes.
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