How to Make Delicious Easy Authentic Mapo Tofu with Miso and Doubanjiang

How to Make Delicious Easy Authentic Mapo Tofu with Miso and Doubanjiang Delicious, fresh and tasty.

Easy Authentic Mapo Tofu with Miso and Doubanjiang. 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 (douchi), and Sichuan peppercorn to name a few main ingredients. An easy mapo tofu recipe that creates the authentic taste of China.

Mapo tofu (麻婆豆腐) is named after its inventor Mapo (means pockmarked elderly lady) who ran a small restaurant over a century ago in Chengdu, the capital of Over recent years, Mapo tofu started appearing on the menus of oversea Chinese restaurants.

Miso and Gochujang are very tasty too.

The ever popular Sichuan Mapo Tofu!

You can have Easy Authentic Mapo Tofu with Miso and Doubanjiang using 14 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Easy Authentic Mapo Tofu with Miso and Doubanjiang

1. You need 1 block of Tofu (firm or silken).

2. You need 1/2 of Japanese leek.

3. You need 50 grams of Ground meat (chicken or pork).

4. You need 1 tbsp of Doubanjiang.

5. It’s 1 tsp of Garlic (tube garlic is fine).

6. You need 1 tbsp of ☆Miso.

7. Prepare 200 ml of ☆Water.

8. It’s 1 tsp of ☆Chicken soup stock granules.

9. Prepare 1 tsp of ☆Sugar.

10. Prepare 1 of dessert spoon Oyster sauce (if you have it).

11. It’s 1 of Oil.

12. You need 1 of Sesame oil.

13. It’s 1 of Ra-yu.

14. It’s 1 tbsp of Katakuriko.

If you're a bit on the fence about tofu, this is definitely one of the best 'gateway tofu' dishes.

Authentic Szechuan style mapo tofu is one of the branding dishes of Szechuan cuisine.

Mapo tofu is one of the top ten famous Chinese dishes and enjoys a high popularity among not only Chinese people but also many Real Szechuan doubanjiang is full of flavor after long time of fermentation.

It's very easy to make, too.

Easy Authentic Mapo Tofu with Miso and Doubanjiang step by step

1. I didnt have any ground meat this time so I used chicken breast meat and cut it finely. Cut the Japanese leek and garlic finely (you can also use garlic from a tube). Cut the tofu into roughly 24 pieces..

2. Add the oil, garlic, and doubanjiang into the frying pan and heat. If you want to make it spicy, add some takanotsume. Add the ground meat and stir-fry..

3. Mix the ☆ ingredients beforehand and then add to the frying pan. (Add oyster sauce too if you have it.) Bring the ingredients to a boil and then add the Japanese leek and tofu..

4. Add the katakuriko dissolved in some water. Add some sesame oil and ra-yu as a finishing touch and youre done..

The name mapo tofu seems a bit bizarre at first blush - literally translated, it's a truncation of mázi pópo (麻子婆婆), which basically means 'pockmarked old woman.' If you must substitute for doubanjiang, look to another pungent/salty sauce like red miso or Korean doenjang.

This easy Mapo Tofu recipe 麻婆豆腐 has the bursting and mouth-numbing flavor that you must try.

I love this recipe as I can enjoy the kick-in-the-tongue sensation and the.

Doubanjiang is a spicy fermented mix of soy and broad beans.

It's been called the soul of Sichuan cooking and it's what will give your mapo tofu that glorious.