Easiest Way to Prepare Tasty Non-spicy Mapo Tofu

Non-spicy Mapo Tofu. Mapo tofu (also called mabo tofu) is a popular Chinese dish that originates from the Szechuan province. These days, it can be found in a variety of Asian countries, including Japan. While growing up, it was one of my household's staple recipes.

JOC's all-time favorite dish, and it frequently makes it into my dinner menu rotation. If your tofu dries out at all, you can stir-fry it for a minute or two with extra sauce, to add. Authentic Szechuan style mapo tofu is one of the branding dishes of Szechuan cuisine. You can have Non-spicy Mapo Tofu using 14 ingredients and 16 steps. Here is how you cook it.

Ingredients of Non-spicy Mapo Tofu

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

It is spicy, numbing, hot, aromatic and tender. Mapo tofu is one of the top ten famous Chinese dishes and enjoys a high popularity among not only Chinese people but also many western countries. This Craft Essence features Mapo Tofu of Fuyuki's Hongzhou Feast Hall: Taishan, the favorite dish of Kotomine Kirei from Fate/Stay Night. Community content is available under CC-BY-SA unless otherwise noted.

Non-spicy Mapo Tofu step by step

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 tofu (麻婆豆腐, ma po dou fu) is one of the most popular classic Sichuan dishes. It has a spicy, pungent, and appetizing flavor that goes perfectly with steamed rice. I love cooking mapo tofu for a quick lunch or dinner. Sometimes I double the meat and sauce, so it will be enough to serve two. 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!