Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, authentic & easy! spicy hot mapo tofu. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Authentic & Easy! Spicy Hot Mapo Tofu is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Authentic & Easy! Spicy Hot Mapo Tofu is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have authentic & easy! spicy hot mapo tofu using 18 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Authentic & Easy! Spicy Hot Mapo Tofu:
- Make ready 1 block Tofu
- Make ready 100 grams Minced pork
- Make ready 1 each teaspoon of water and katakuriko Katakuriko dissolved in water
- Get "A" seasonings
- Make ready 1 knob Ginger (finely chopped)
- Prepare 1 clove Garlic (finely chopped)
- Get 1/2 handful Green onion (finely chopped)
- Make ready 2 tsp Doubanjiang
- Get "B" seasonings
- Prepare 150 ml Chinese soup stock (powder dissolved in water)
- Make ready 2 tbsp Sake
- Make ready 1 tbsp each Red miso and soy sauce
- Take 1 tsp Sugar
- Make ready "C" seasonings
- Make ready 1/2 tsp Sesame oil
- Prepare 5 drops Ra-yu
- Take 1 Japanese leek to garnish (green onion look pretty)
- Make ready 1 Sansho pepper (Szechuan pepper is better)
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Instructions to make Authentic & Easy! Spicy Hot Mapo Tofu:
- Drain the tofu in a colander. Combine "B" seasonings. (Weipa doesn't have to be dissolved completely at this point.)
- Put 1 tablespoon of vegetable oil (not listed in the ingredients) in a frying pan. Add the "A" seasonings and fry over a low heat to evaporate the excess moisture of doubanjiang. Fry until fragrant without letting it burn.
- Add the minced pork and break it up with a wooden spatula. Cook through over medium heat. After cooking the pork through, add the "B" seasonings and stir well with a wooden spatula until the seasonings are completely dissolved.
- After it comes to a boil, cut the tofu into large bite sizes with a spoon and add to the frying pan. It is better to use a spoon than a knife because it creates a surface that absorbs the sauce better.
- Check the seasoning. If it is too strong, add more Chinese soup stock. Stir carefully without breaking the tofu.
- Continue to cook over medium heat for about 3 minutes until the sauce thickens (reduced to 2/3). Add katakuriko dissolved in water to thicken the sauce.
- Reduce the sauce well first before adding the katakuriko slurry, otherwise the sauce won't thicken! If it is not thickened enough, add more.
- Turn the heat off and add the "C" seasonings (this decides the overall flavor of the dish!). Transfer to a serving dish and sprinkle with green onion.
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