Our Family'S Authentic Mapo Tofu

Hello everybody, it's Louise, welcome to my recipe page. Today, we're going to prepare a special dish, Our Family's Authentic Mapo Tofu. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Our Family's Authentic Mapo Tofu is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It's easy, it is fast, it tastes delicious. Our Family's Authentic Mapo Tofu is something which I've loved my entire life. They're nice and they look wonderful.

Many things affect the quality of taste from Our Family's Authentic Mapo Tofu, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Our Family's Authentic Mapo Tofu delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to first prepare a few ingredients. You can have Our Family's Authentic Mapo Tofu using 13 ingredients and 8 steps. Here is how you cook it.

I wanted to make mapo tofu without using store-bought mapo tofu mix. After a few attempts, I finally came up with this recipe.
-When you substitute tian mian jian with miso and sugar, use 2 teaspoons of each.
-If you rather want to cube the tofu, drain it well before you cut it.

Adjust the seasonings to your liking.
Adding the katakuriko slurry after you've turned off the heat prevents the sauce from becoming lumpy.
After you've added the katakuriko slurry, bring to a boil and simmer for a few minutes. By doing so, the sauce thickens properly. Recipe by Karinko

Ingredients and spices that need to be Get to make Our Family's Authentic Mapo Tofu:

1. 1 block Tofu (firm or silken)
2. 100 to 150 grams Minced meat (pork)
3. 1 Japanese leek
4. 1 to 2 teaspoon Ginger
5. 1 to 2 teaspoon Garlic
6. 1 tbsp Doubanjiang
7. 1 tbsp ●Soy sauce
8. 1 tbsp ●Chicken soup stock granules
9. 1 tbsp ●Shaoxing wine (or cooking sake)
10. 2 tsp ●Tianmianjian (or a combination of miso & sugar)
11. 1 to 2 teaspoon ●Oyster sauce
12. 100 ml ●Water
13. 1 tbsp Katakuriko

Steps to make 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.

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