How to Prepare Yummy Easy and Addictive Mapo Tofu

How to Prepare Yummy Easy and Addictive Mapo Tofu Delicious, fresh and tasty.

Easy and Addictive Mapo Tofu. This mapo tofu recipe is the true blue, authentic real deal—the spicy, tongue-numbing, rice-is-absolutely-not-optional mapo tofu that you get in the restaurants! JOC's all-time favorite dish, and it frequently makes it into my dinner menu rotation. We often eat Mapo Tofu as a donburi-style, one-bowl meal for easy.

An easy mapo tofu recipe that creates the authentic taste of China.

Mapo tofu (麻婆豆腐, ma po dou fu) is one of the most popular classic Sichuan dishes.

Yes, mapo tofu is such a versatile dish!

You can have Easy and Addictive Mapo Tofu using 15 ingredients and 6 steps. Here is how you cook that.

Ingredients of Easy and Addictive Mapo Tofu

1. Prepare 1 block of Firm tofu.

2. You need 200 grams of Ground pork.

3. You need 1 of Japanese leek.

4. Prepare 1 clove of Garlic.

5. You need 1 piece of Ginger.

6. It’s 1 tbsp of Sesame oil.

7. It’s 1 tbsp of ★ Soy sauce.

8. It’s 1 tbsp of ★ Oyster sauce.

9. It’s 1 tbsp of ★ Miso.

10. Prepare 1 tbsp of ★ Sake.

11. You need 2 tsp of ★ Doubanjiang.

12. Prepare 1 dash of Salt.

13. You need 1 of Pepper.

14. Prepare 2 tsp of Katakuriko.

15. It’s 1 of Sansho pepper powder.

I'm sharing my basic mapo tofu recipe below.

It creates the very authentic taste that you'd get at a.

I'm a mapo tofu super fan - I've had it in Taiwan, China, Singapore, Japan and make it at home regularly.

It's also my go to dish whenever we order dinner from our favorite Szechuan spot or eat out in Chinatown.

Easy and Addictive Mapo Tofu instructions

1. Peel the garlic and ginger and chop finely. Cut the Japanese leek into 1 cm slices. Combine the ★ ingredients. Make a katakuriko slurry by dissolving katakuriko in water..

2. Heat a skillet over low heat, pour in the sesame oil and sauté the garlic and ginger. Once it is fragrant, add the Japanese leek and turn up the heat to medium..

3. When the ingredients are well coated with oil, add the ground pork and sprinkle on the salt and pepper. Turn up the heat and sauté the ground pork while loosening the meat with wooden spatula..

4. When the meat turns brown, add the ★ flavoring ingredients, tofu and 50 ml of water. Break up the tofu into big pieces with a wooden spatula..

5. Once it comes to a boil, turn off the heat and swirl in the katakuriko slurry. Immediately mix the ingredients and simmer over medium heat until thickens..

6. Serve it onto a plate and sprinkle some sansho pepper to taste. If you dont have the sansho pepper, black pepper is OK too..

There is something seriously addictive about eating silky tofu cubes coated in a fiery red.

Mapo tofu is a dish that, in many ways, defies classification or explanation.

It is, in a sense, rather familiar, appearing on countless 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.' 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.

At the very beginning, Mapo tofu is named after its creator.

It is recorded that there is a couple who own a restaurant mainly selling vegetarian dishes.