Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, our family's mapo doufu with lots of sauce. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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! Mapo Doufu (麻婆豆腐 Mābō Doufu ) is a dish made by Terunori Kuga and taught to the members of the Chinese Cuisine RS. It is also one of Terunori's dish for the Moon Banquet Festival. This dish utilizes the balance between sichuan peppercorns and chili peppers of also known in chinese as.
Our Family's Mapo Doufu with Lots of Sauce is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Our Family's Mapo Doufu with Lots of Sauce is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook our family's mapo doufu with lots of sauce using 13 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Our Family's Mapo Doufu with Lots of Sauce:
- Get 1 block Tofu (silken)
- Make ready 100 grams Ground pork
- Get 2 to 3 Wood ear mushrooms
- Get 2 tsp Doubanjiang
- Take 2 cm worth from the tube of each Garlic and ginger (I used tubed type)
- Prepare 300 ml ☆ Lukewarm water
- Make ready 2 tsp ☆ Chicken stock granules
- Make ready 1 tsp ☆Tianmianjiang (or miso)
- Make ready 1 tsp ☆ Soy sauce
- Prepare 1 tsp ☆ Ketchup
- Take 1 tsp ☆ Mirin
- Prepare 1 tbsp Sesame oil (for stir frying)
- Get 1 Chinese chives (or green onion) finely chopped
In my last trip to Chengdu, I had a dinner with family at the original Mapo Tofu restaurant. Making this dish today made me a bit homesick. The Queen of Mapo Doufu Recipes~~The Sichuan Gourmet Association named this the definitive mapo tofu recipe. I've been making mapo doufu—"pock-marked mother's bean curd"—for years.
Steps to make Our Family's Mapo Doufu with Lots of Sauce:
- Wrap the tofu in kitchen paper towels and microwave for 2 minutes. Leave to drain. Rehydrate the wood ear mushrooms in lukewarm water. Sprinkle a little sake (not listed) on the ground pork and fluff it up.
- Chop the tofu and wood ear mushrooms into spoonable sizes. Combine the ☆ ingredients together. The chives should be chopped into small rounds. Prepare the katakuriko slurry (dissolve it in a bit of water).
- Heat a frying pan and add the ingredients in this order: Sesame oil, garlic, ginger, doubanjiang, then ground pork. Stir fry well. Add the combined sauce ingredients, and when it comes to a boil add the tofu and wood ear mushrooms.
- Cook over medium heat for a little while, then add the katakuriko slurry to thicken the sauce. Add the chives and then turn off the heat. Transfer to a serving plate and you're done. Delicious over rice!
The Queen of Mapo Doufu Recipes~~The Sichuan Gourmet Association named this the definitive mapo tofu recipe. I've been making mapo doufu—"pock-marked mother's bean curd"—for years. It was one of the first dishes I learned from our brilliant chef Qing Qing back when I organized cooking. Why is it call Mapo tofu? Tofu (aka Doufu, Bean curd) is one of my favourite ingredients.
So that is going to wrap this up for this exceptional food our family's mapo doufu with lots of sauce recipe. Thanks so much for reading. I am sure that you can make this at home. There’s 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, colleague and friends. Thank you for reading. Go on get cooking!
