Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, meaty but still healthy mapo doufu. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Mapo tofu (pronounced mapo doufu in Mandarin, 麻婆豆腐) originates from China's Sichuan Province. Legend has it that an old woman in Sichuan was known for serving a delicious tofu dish. This woman had one distinguishing physical characteristic: pock marks covered her face.
Meaty But Still Healthy Mapo Doufu is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Meaty But Still Healthy Mapo Doufu is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have meaty but still healthy mapo doufu using 16 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Meaty But Still Healthy Mapo Doufu:
- Get 500 grams Silken tofu
- Make ready 200 grams Pork fillet
- Take 1/3 of a stalk ※ Japanese leek
- Prepare 2 ※ Dried shiitake mushrooms
- Take 1 large clove ※ Garlic
- Make ready 1 piece ※ Ginger
- Prepare 1 tbsp Doubanjiang
- Take Seasoned ingredients:
- Take 400 ml ★ Water
- Get 2 tsp ★ Weipa or chicken stock granules
- Make ready 2 tbsp ★ Oyster sauce
- Make ready 2 tsp ★ Soy sauce
- Make ready 1 tsp ★ Sugar
- Make ready 2 tbsp dissolved in 4 tablespoons of water Katakuriko
- Make ready 1 tsp Sesame oil
- Make ready 1 Green onions or scallions
Mapo doufu, along with other Sichuan classics, at a famous restaurant in Chengdu. I've been making mapo doufu—"pock-marked mother's bean curd"—for years. The Mapo Doufu Meal is a dish made by Sōma Yukihira for Erina Nakiri in preparation of the Moon Banquet Festival. This dish is also served in Restaurant Yukihira.
Steps to make Meaty But Still Healthy Mapo Doufu:
- Rehydrate the dried shiitake mushrooms with water beforehand. Wrap the tofu in paper towels and microwave for 4 minutes at 600 W to drain out the excess water.
- Grind the pork filet in a food processor. Finely chop the ingredients marked with ※. Combine the ingredients marked with ★.
- Stir-fry the chopped up pork in a large frying pan in a little oil until the meat is crumbly.
- Add the chopped up vegetables marked with ※ and stir-fry briefly, then add the doubanjiang and stir-fry a bit more.
- Add the combined sauce ingredients marked with ★, add the cut tofu and bring to a boil.
- Once the tofu has cooked through, swirl in the katakuriko slurry, agitate the pan and mix briskly. Avoid crushing the tofu!
- Turn the heat back on to low and simmer for 2 to 3 minutes until the katakuriko is cooked through. Finish off with a swirl of sesame oil to make the dish more fragrant, and it's done.
- You may end up with leftover katakuriko slurry. Add it slowly while watching the sauce, and stop when it has thickened to your preference.
- Weipa is a versatile and convenient condiment! It's this can with the picture of the odd-looking guy!! You can get it in the Chinese ingredient section of your supermarket ♪
A full Chinese course meal made in Restaurant Yukihira. This meal consists of one mapo doufu dish and three other staple dishes. The Japanese-style Mapo Tofu (Mabo Dofu) is incredibly flavorful but less spicy than the Sichuan-style. JOC's all-time favorite dish, and it frequently makes it into my dinner menu rotation. The original mapo tofu recipe contains minced beef.
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