Easiest Way to Make Tasty Non-spicy Mapo Tofu

Non-spicy Mapo Tofu. Non-spicy Mapo Tofu I know, a Mapo tofu that is not spicy, can it even be called mapo tofu? But when your husband and your toddler don't enjoy spicy food, you make everything not spicy. This recipe probably taste nothing like the infamous Sichuan dish because to be honest, I have not tried the original dish.

While the original Shichuan Mapo Tofu is pretty spicy, the Japanese version is usually mild so even children can enjoy it. Mapo tofu is a popular Chinese dish in which small tofu cubes are braised in a spicy chili bean paste-based sauce. It originated from the Sichuan province that's known to have cuisine with bold flavors — pungency and spiciness. You can cook Non-spicy Mapo Tofu using 14 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Non-spicy Mapo Tofu

1. It's of No chilly homemade Hong You or any Cooking oil.
2. It's 1 of big block of Tofu (I prefer Hard Tofu).
3. You need 300 gr of beef mince.
4. Prepare 1 of whole capsicum or a mix of different colour capsicums.
5. It's 1 stalk of Celery.
6. Prepare 8 of dried shiitake mushrooms.
7. It's 10 of white button mushrooms.
8. It's of Spring onions.
9. You need of Black pepper.
10. It's of Soy sauce.
11. You need of Oyster sauce.
12. Prepare of Sesame oil.
13. You need 1/2 cup of corn starch.
14. It's of Bean sprouts (Optional).

Mapo tofu is also a popular menu item at Chinese restaurants in Korea. For marinating, soft tofu is more fitful than firm tofu and for stir-frying and deep frying, firm tofu is better than soft tofu. Ingredient tips. doubanjiang (豆瓣酱), the soul of Sichuan cuisine, is also known as broad bean paste. It is the essential ingredient for real Szechuan mapo tofu.

Non-spicy Mapo Tofu instructions

1. Hong you (red oil) is totally my favourite thing. It smells amazing and goes well with BBQ, too. You can find Hong You recipe on the internet. If you don't want spiciness, just don't put chillies in your oil. If you don't have hong you, it's okay, any cooking oil would do but hong you makes your mapo tofu smell amazing..
2. Gently clean the dried shiitake mushrooms then dip them in a bowl of hot water until soft. Keep this water..
3. Capsicum, celery, mushrooms all chopped. Tofu chopped into 1cm³ blocks..
4. Heat oil in a hot wok at high heat..
5. If you only don't really like eating celery and capsicum and just want them for the smell, throw them in now..
6. Add beef mince and stir until cooked..
7. Throw in the mushrooms..
8. Add a tablespoon of oyster sauce and soy sauce to taste. Stir well..
9. Add 2, 3 more tablespoon off soy sauce so it is slightly saltier than you would like but not too salty..
10. Once the shiitake mushrooms are soft enough to bite, add tofu, a bit of shiitake water and shimmer for a few minutes. If you like to eat celery and capsicum a bit raw, add them at this step..
11. Use 1/2 cup of shiitake water to dissolve the corn starch..
12. Slowly add the corn starch mixture into your wok and stir well until everything gets sticky..
13. Turn off the stove..
14. Add black pepper to your liking. Sprinkle a few drop of sesame oil. Stir well..
15. Serve with rice..
16. For people who like a bit of spiciness but not too much, you can add some chilly flakes at the last step..

Mapo Doufu, or Mabo Tofu (マーボー豆腐) is a popular Chinese dish in Japan. Sweeter and less spicy than the Sichuan original Mabo Tofu. Depending on who you ask, you'll probably get a different story about the origins of Mapo Tofu, but the commonly accepted myth is that this dish was created by a pock-faced old woman. See great recipes for Mapo Tofu Braised silken tofu and ground beef with spicy sauce too! Mapo Tofu is a popular Chinese dish from Sichuan Province, where spicy food is king and the signature spice of the region--the Sichuan Peppercorn--gives dishes a unique "numbing" effect.