Our Family's Authentic Mapo Tofu
Our Family's Authentic Mapo Tofu

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, our family's authentic mapo tofu. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Our Family's Authentic Mapo Tofu is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Our Family's Authentic Mapo Tofu is something that I have loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook our family's authentic mapo tofu using 13 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Our Family's Authentic Mapo Tofu:
  1. Make ready 1 block Tofu (firm or silken)
  2. Make ready 100 to 150 grams Minced meat (pork)
  3. Get 1 Japanese leek
  4. Make ready 1 to 2 teaspoon Ginger
  5. Make ready 1 to 2 teaspoon Garlic
  6. Get 1 tbsp Doubanjiang
  7. Get 1 tbsp ●Soy sauce
  8. Prepare 1 tbsp ●Chicken soup stock granules
  9. Prepare 1 tbsp ●Shaoxing wine (or cooking sake)
  10. Prepare 2 tsp ●Tianmianjian (or a combination of miso & sugar)
  11. Prepare 1 to 2 teaspoon ●Oyster sauce
  12. Take 100 ml ●Water
  13. Prepare 1 tbsp Katakuriko
Steps to make Our Family's Authentic Mapo Tofu:
  1. Finely chop the Japanese leek, ginger and garlic (or you can grate the ginger and garlic). Combine the ● seasonings.
  2. Coat a frying pan with oil, add the garlic and turn on the heat. When steam bubbles float up from the garlic, add the Japanese leek and ginger and fry lightly.
  3. Fry the doubanjiang in the empty space in the pan. When the doubanjiang has become fragrant, add the minced meat. Fry until the meat has become crumbly.
  4. Add the ● ingredients and bring it to a boil. Add the tofu, brake it up with a ladle into bite-sized pieces, and heat for several minutes until warmed through.
  5. When the tofu is warmed through, turn off the heat. Drizzle the katakuriko slurry (water not listed) from the sides of the pan, turn on the heat again, and bring to a boil shaking the pan.
  6. Drizzle sesame oil to finish if you prefer! Sesame oil turns rancid quickly once it's heated, so drizzle at the end. It'll retain its aroma as well.
  7. Silken tofu breaks up easily while cooking, so you don't have to break it up much when you add it to the pan.
  8. It's better to add bamboo shoots and mushrooms after the meat has become crumbly.

So that is going to wrap it up with this special food our family's authentic mapo tofu recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!