Our Family's Authentic Mapo Tofu
Our Family's Authentic Mapo Tofu

Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, our family's authentic mapo tofu. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Our Family's Authentic Mapo Tofu is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Our Family's Authentic Mapo Tofu is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can have our family's authentic mapo tofu using 13 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Our Family's Authentic Mapo Tofu:
  1. Prepare 1 block Tofu (firm or silken)
  2. Get 100 to 150 grams Minced meat (pork)
  3. Take 1 Japanese leek
  4. Make ready 1 to 2 teaspoon Ginger
  5. Take 1 to 2 teaspoon Garlic
  6. Prepare 1 tbsp Doubanjiang
  7. Prepare 1 tbsp ●Soy sauce
  8. Make ready 1 tbsp ●Chicken soup stock granules
  9. Get 1 tbsp ●Shaoxing wine (or cooking sake)
  10. Take 2 tsp ●Tianmianjian (or a combination of miso & sugar)
  11. Prepare 1 to 2 teaspoon ●Oyster sauce
  12. Make ready 100 ml ●Water
  13. Make ready 1 tbsp Katakuriko
Steps to make Our Family's Authentic Mapo Tofu:
  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 it's heated, so drizzle at the end. It'll retain its aroma as well.
  7. Silken tofu breaks up easily while cooking, so you don't have to break it up much when you add it to the pan.
  8. It's better to add bamboo shoots and mushrooms after the meat has become crumbly.

So that’s going to wrap it up for this exceptional food our family's authentic mapo tofu recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!