Recipe: Perfect Our Family's Authentic Mapo Tofu

Recipe: Perfect Our Family's Authentic Mapo Tofu Delicious, fresh and tasty.

Our Family's Authentic Mapo Tofu. Traditional and authentic Sichuan mapo tofu is what we're going for in this recipe. The spicy sauce coats the soft cubes of silken tofu, tasty bits of I know as well as the next foodie how difficult it can be to approximate restaurant-favorites at home, so if you've never tried one of our recipes, you may be. An easy mapo tofu recipe that creates the authentic taste of China.

Over recent years, Mapo tofu started appearing on the menus of oversea Chinese restaurants.

Unfortunately, I'm disappointed most of the time (Many Chinese living aboard have similar complaints).

What is often served are just plates of spicy tofu.

You can have Our Family's Authentic Mapo Tofu using 13 ingredients and 8 steps. Here is how you cook it.

Ingredients of Our Family's Authentic Mapo Tofu

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

2. It’s 100 of to 150 grams Minced meat (pork).

3. You need 1 of Japanese leek.

4. You need 1 of to 2 teaspoon Ginger.

5. It’s 1 of to 2 teaspoon Garlic.

6. It’s 1 tbsp of Doubanjiang.

7. It’s 1 tbsp of ●Soy sauce.

8. It’s 1 tbsp of ●Chicken soup stock granules.

9. It’s 1 tbsp of ●Shaoxing wine (or cooking sake).

10. You need 2 tsp of ●Tianmianjian (or a combination of miso & sugar).

11. Prepare 1 of to 2 teaspoon ●Oyster sauce.

12. You need 100 ml of ●Water.

13. Prepare 1 tbsp of Katakuriko.

In terms of the general flavour, the level of hotness.

The ever popular Sichuan Mapo Tofu!

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

Literally meaning "pock-marked old lady tofu" this dish has to have one of the least complimentary names in all of Chinese food.

Our Family's Authentic Mapo Tofu step by step

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 its heated, so drizzle at the end. It'll retain its aroma as well..

7. Silken tofu breaks up easily while cooking, so you dont have to break it up much when you add it to the pan..

8. Its better to add bamboo shoots and mushrooms after the meat has become crumbly..

An authentic Sichuan mapo tofu recipe.

If you haven't tried authentic mapo Mapo tofu is a famous Sichuan tofu dish that has plenty of mala, the signature numbing spiciness of good Sichuan food.

It was one of those funny things that all of our family friends knew about.

Mapo Tofu - Learn how to make flavorful, and delicious Chinese mapo tofu with this easy recipe that you can make at home and better than restaurants.

Mapo Tofu is a classic Szechuan dish that features tofu covered in spices and minced meat.