Recipe: Delicious My Mapo Tofu

Recipe: Delicious My Mapo Tofu Delicious, fresh and tasty.

My Mapo Tofu. Mapo Tofu is a popular Chinese dish from Sichuan Province, where spicy food is king and Not so my friends—we don't play around at The Woks of Life. If we say authentic, you better betchyo pineapple. JOC's all-time favorite dish, and it frequently makes it into my dinner menu rotation.

I'm sharing my basic mapo tofu recipe below.

She has an extreme sense of justice and will always step forward to right wrongs.

She's also very enthusiastic and hospitable, and can be straightforward but always polite.

You can have My Mapo Tofu using 18 ingredients and 9 steps. Here is how you cook it.

Ingredients of My Mapo Tofu

1. It’s 100 grams of Ground pork.

2. Prepare 1 tbsp of Vegetable oil.

3. You need 1 piece of Ginger, minced.

4. You need 1 clove of Garlic, minced.

5. You need 1 tsp of plus, Doubanjiang.

6. Prepare 1 tsp of Tianmianjiang.

7. You need 2 tbsp of plus Japanese leek, minced.

8. You need 200 ml of ● Water.

9. Prepare 2 tsp of ● Chicken stock granules.

10. Prepare 1 tbsp of ● Sake.

11. It’s 1 tsp of ● Sugar.

12. It’s 1 1/2 tbsp of ● Soy sauce.

13. It’s 1 block of Silken tofu.

14. You need 1 dash of Pepper.

15. It’s 2 tsp of ★ Katakuriko.

16. It’s 3 tsp of ★ Water.

17. You need 1 tbsp of Sesame oil.

18. It’s 1 of Green onions or scallions.

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Mapo Tofu is a traditional Sichuan dish which features peppercorns and hot peppers to give it that.

I learned my Mapo Tofu recipe from a Sichuan friend, the birthplace of this famed Chinese recipe.

My friend's mother attended the Sichuan Culinary Institute at Chengdu, so this Mapo Tofu recipe is.

My Mapo Tofu step by step

1. Heat the vegetable oil in a frying pan and cook the ground pork over high heat. (cook until the juices run clear)..

2. Add the ginger, garlic, doubanjiang, tianmianjiang, and minced leek and stir-fry. (It can burn easily once the paste ingredients are added, so lower the heat to medium)..

3. Combine the ● ingredients and add to the pan. Turn the heat to high..

4. Once it boils, add the cut silken tofu and boil over high heat (dont stir it too much). Season with pepper..

5. If you drain the water from the tofu beforehand, the dish wont become watery..

6. Combine the ★ ingredients. Lower the heat to medium and gradually add in the ★ ingredients (※ the tofu will fall apart easily, so stir gently). Let it simmer on high heat for a short time..

7. Drizzle in some sesame oil on the surface of the pan to finish. Arrange in a dish and optionally garnish with green onion or the white section of a leek..

8. Theres also an eggplant version: https://cookpad.com/en/recipes/143123-our-family-s-mapo-eggplant-recipe

https://cookpad.com/us/recipes/143123-our-familys-mapo-eggplant-recipe.

1. You could also top it with thin slices from the white portion of Japanese leek. It still tastes delicious without it..

Please read my disclosure for more info.

Mapo tofu needs to be served hot for the best taste.

However, since tofu holds heat very well, for In terms of the Mala(麻辣) sensation (the level of hotness and numbness), my Mapo tofu recipe is not.

Mapo Tofu (or Mapo Dofu) recipe.

A Sichuan classic of melt in the mouth silken tofu, covered in a Online Cooking Courses.