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Easy Way to Make Perfect Meaty But Still Healthy Mapo Doufu

By Easy Recipes 31 October 2020
Easy Way to Make Perfect Meaty But Still Healthy Mapo Doufu
Easy Way to Make Perfect Meaty But Still Healthy Mapo Doufu

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you a way to make a distinctive dish, Meaty But Still Healthy Mapo Doufu. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Meaty But Still Healthy Mapo Doufu Recipe. Mapo tofu (pronounced mapo doufu in Mandarin, 麻婆豆腐) originates from China's Sichuan Province. Legend has it that an old woman in Sichuan was known for serving a delicious tofu dish.

You can have Meaty But Still Healthy Mapo Doufu using 16 ingredients and 9 steps. Here is how you cook that.

Ingredients of Meaty But Still Healthy Mapo Doufu

  1. It’s 500 grams of Silken tofu.
  2. Take 200 grams of Pork fillet.
  3. Make ready 1/3 of of a stalk ※ Japanese leek.
  4. Make ready 2 of ※ Dried shiitake mushrooms.
  5. You need 1 large of clove ※ Garlic.
  6. Take 1 piece of ※ Ginger.
  7. Take 1 tbsp of Doubanjiang.
  8. You need of Seasoned ingredients:.
  9. It’s 400 ml of ★ Water.
  10. Prepare 2 tsp of ★ Weipa or chicken stock granules.
  11. It’s 2 tbsp of ★ Oyster sauce.
  12. Take 2 tsp of ★ Soy sauce.
  13. You need 1 tsp of ★ Sugar.
  14. It’s 2 tbsp of dissolved in 4 tablespoons of water Katakuriko.
  15. Make ready 1 tsp of Sesame oil.
  16. Make ready 1 of Green onions or scallions.

Mapo tofu (Chinese: 麻婆豆腐; pinyin: mápó dòufu) is a popular Chinese dish from Sichuan province.It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban (fermented broad bean and chili paste) and douchi (fermented black beans), along with minced meat.It's meaty, but as much of the umami punch Mapo Tofu kind of perfectly sums up what I love about Sichuan cuisine.It's feisty and slightly out of control, and yet it still feels homey and relaxed.

Meaty But Still Healthy Mapo Doufu instructions

  1. Rehydrate the dried shiitake mushrooms with water beforehand. Wrap the tofu in paper towels and microwave for 4 minutes at 600 W to drain out the excess water..
  2. Grind the pork filet in a food processor. Finely chop the ingredients marked with ※. Combine the ingredients marked with ★..
  3. Stir-fry the chopped up pork in a large frying pan in a little oil until the meat is crumbly..
  4. Add the chopped up vegetables marked with ※ and stir-fry briefly, then add the doubanjiang and stir-fry a bit more..
  5. Add the combined sauce ingredients marked with ★, add the cut tofu and bring to a boil..
  6. Once the tofu has cooked through, swirl in the katakuriko slurry, agitate the pan and mix briskly. Avoid crushing the tofu!.
  7. Turn the heat back on to low and simmer for 2 to 3 minutes until the katakuriko is cooked through. Finish off with a swirl of sesame oil to make the dish more fragrant, and it's done..
  8. You may end up with leftover katakuriko slurry. Add it slowly while watching the sauce, and stop when it has thickened to your preference..
  9. Weipa is a versatile and convenient condiment! It's this can with the picture of the odd-looking guy!! You can get it in the Chinese ingredient section of your supermarket ♪.

HOW TO MAKE SPICY DOUBANJIANG DOUFU (麻婆豆腐).The Japanese-style Mapo Tofu (Mabo Dofu) is incredibly flavorful but less spicy than the Sichuan-style.JOC's all-time favorite dish, and it frequently makes it into my dinner menu rotation.

It's meaty, but as much of the umami punch comes form the fermented black beans as the ground pork.The Mapo Doufu Meal is a dish made by Sōma Yukihira for Erina Nakiri in preparation of the Moon Banquet Festival.This dish is also served in Restaurant Yukihira.A full Chinese course meal made in Restaurant Yukihira.This meal consists of one mapo doufu dish and three other staple dishes.

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