How to Make Yummy Mapo Tofu-style Cellophane Noodles (Medium Spicy)

Vincent Olson

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How to Make Yummy Mapo Tofu-style Cellophane Noodles (Medium Spicy) Delicious, fresh and tasty.

Mapo Tofu-style Cellophane Noodles (Medium Spicy). Authentic Szechuan style mapo tofu is one of the branding dishes of Szechuan cuisine. It is spicy, numbing, hot, aromatic and tender. Mapo tofu is one of the top ten famous Chinese dishes and enjoys a high popularity among not only Chinese people but also many western countries.

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

I found it great for this dish (Japanese-style silken tofu is not.

Mapo tofu is a famous Sichuan tofu dish that has plenty of mala, the signature numbing spiciness of good Sichuan food.

You can have Mapo Tofu-style Cellophane Noodles (Medium Spicy) using 18 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Mapo Tofu-style Cellophane Noodles (Medium Spicy)

You need 100 grams of Cellophane noodles.
You need 1 of clove's worth Garlic, finely chopped.
You need 1 of thumptip's worth Ginger, finely chopped.
It’s 5 of cm's worth Japanese leek, finely chopped.
It’s 1 tsp of Doubanjiang.
It’s 1/2 bunch of Chinese garlic chives.
It’s 1 of as much (to taste) Wood ear mushrooms.
Prepare 1 of Ra-yu.
Prepare 1 of Katakuriko mixed with water.
You need of Meat-miso.
You need 200 grams of Ground pork.
It’s 2 tbsp of each Soy sauce, shaoxing wine.
Prepare 1 tbsp of Tianmianjiang.
You need of Sauce.
It’s 300 ml of Chicken bone stock.
It’s 1 tbsp of Oyster sauce.
It’s 1 tsp of Sugar.
It’s 1 tbsp of Soy sauce.

If you haven't had Sichuan food before, you might be scared of it's fire-y red color, but once you get past that fear of heat, you'll be coming back for more, more, more.

The Japanese-style Mapo Tofu (Mabo Dofu) is incredibly flavorful but less spicy than the Sichuan-style.

In a large frying pan, heat vegetable oil on medium heat and saute garlic and ginger.

Make sure you don't burn them.

Mapo Tofu-style Cellophane Noodles (Medium Spicy) step by step

Make the meat-miso. Heat a pan or wok and stir fry the ground pork. When the pork is crispy, add the shaoxing wine and soy sauce, then add the tianmianjiang. Take the meat-miso out of the pan..
Finely chop the garlic, ginger and leek. Rehydrate the wood ear mushrooms and slice into thin strips. Rehydrate the cellophane noodles by soaking them in plenty of boiling water for 5 minutes..
Put 2 tablespoons of vegetable oil and the doubanjiang into a pan or wok and stir fry. Add the garlic and ginger and continue stir frying..
When the pan is aromatic, add the chicken stock and the sauce ingredients..
When the soup in the pan has reduced to about 1/4 its original volume, season with salt and pepper. Add the katakuriko and water, and the ra-yu..
Add the Chinese chives, mix in quickly and the noodles are done..
Its delicious served on top of rice for a filling meal..

Mapo Tofu is a Chinese dish but it is also very popular in Japan.

The dish goes great with steamed rice!

Mapo tofu is one of the signature dish from Sichuan, China.

Silky soft tofu swimming in delicous spicy sauce.

Mapo tofu is also a dish that very easy to turning into plant based/vegetarian dish.