Easy Authentic Mapo Tofu with Miso and Doubanjiang
Easy Authentic Mapo Tofu with Miso and Doubanjiang

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, easy authentic mapo tofu with miso and doubanjiang. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Easy Authentic Mapo Tofu with Miso and Doubanjiang is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Easy Authentic Mapo Tofu with Miso and Doubanjiang is something that I have loved my entire life.

To get started with this recipe, we must first prepare a few components. You can cook easy authentic mapo tofu with miso and doubanjiang using 14 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Easy Authentic Mapo Tofu with Miso and Doubanjiang:
  1. Take 1 block Tofu (firm or silken)
  2. Make ready 1/2 Japanese leek
  3. Prepare 50 grams Ground meat (chicken or pork)
  4. Prepare 1 tbsp Doubanjiang
  5. Make ready 1 tsp Garlic (tube garlic is fine)
  6. Get 1 tbsp ☆Miso
  7. Take 200 ml ☆Water
  8. Take 1 tsp ☆Chicken soup stock granules
  9. Prepare 1 tsp ☆Sugar
  10. Take 1 dessert spoon Oyster sauce (if you have it)
  11. Prepare 1 Oil
  12. Make ready 1 Sesame oil
  13. Prepare 1 Ra-yu
  14. Prepare 1 tbsp Katakuriko
Instructions to make Easy Authentic Mapo Tofu with Miso and Doubanjiang:
  1. I didn't 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 you're done.

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