How to Prepare Yummy Our Family's Authentic Mapo Tofu

Our Family's Authentic Mapo Tofu. Great recipe for Our Family's Authentic Mapo Tofu. I wanted to make mapo tofu without using store-bought mapo tofu mix. An easy mapo tofu recipe that creates the authentic taste of China.

I love cooking mapo tofu for a quick lunch or dinner. Ingredients to make authentic Mapo Tofu! Coarsely ground Sichuan peppercorns Mapo Tofu Recipe Instructions (Scroll down to the recipe card for the full list of ingredients!) First, we toast the chilies. You can have Our Family's Authentic Mapo Tofu using 13 ingredients and 8 steps. Here is how you cook it.

Ingredients of Our Family's Authentic Mapo Tofu

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

If you have homemade toasted chili oil, you can skip this step. Heat your wok or a small saucepan over low heat. Mapo tofu (麻婆豆腐) is named after its inventor Mapo (means pockmarked elderly lady) who ran a small restaurant over a century ago in Chengdu, the capital of Sichuan province. It's a signature dish of Sichuan cuisine, presenting its characteristic flavour: Mala (麻辣), namely numbing and spicy.

Our Family's Authentic Mapo Tofu instructions

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..

Great recipe for Our Family's Mapo Eggplant Recipe. I used this mapo tofu recipeand added eggplant because it was in season. Microwaving the eggplant before cooking it reduces the amount of oil necessary so the taste doesn't become too greasy. Placing paper towels underneath the eggplant also. If you think tofu is just for health food nuts, think again!