Recipe: Delicious My Family's Mild Mapo Doufu

My Family's Mild Mapo Doufu. Great recipe for My Family's Mild Mapo Doufu. This is a recipe even children can enjoy. If you stir fry the ingredients until they are properly browned, the dish with be tastier.

JOC's all-time favorite dish, and it frequently makes it into my dinner menu rotation. We often eat Mapo Tofu as a donburi-style, one-bowl meal for easy cleanup! Cooking tips for mapo doufu (麻婆豆腐):. You can cook My Family's Mild Mapo Doufu using 14 ingredients and 7 steps. Here is how you cook that.

Ingredients of My Family's Mild Mapo Doufu

1. Prepare 1 block of Firm tofu.
2. You need 100 grams of Ground pork.
3. Prepare 1 piece of or 1 clove each Ginger, garlic.
4. Prepare 1/2 of a stalk The white part of a green onion.
5. You need 1 tbsp of Vegetable oil.
6. Prepare 400 ml of ☆ Water.
7. It's 1 tsp of ☆ Chicken soup stock granules.
8. Prepare 1 tbsp of ☆ Shaoxing wine (or sake).
9. Prepare 2 tbsp of ☆ Mirin.
10. Prepare 1 tbsp of each ☆ Soy sauce, oyster sauce.
11. You need 1/2 tbsp of ☆ Miso.
12. Prepare 2 tbsp of ○ Water.
13. Prepare 1 tbsp of ○ Katakuriko.
14. Prepare 1/2 tbsp of Sesame oil.

I love mapo doufu as does my family. I wasn't satisfied with the mapo doufu mix from a certain manufacturer, so I looked through numerous recipes and experimented. This recipe a surefire hit and a family favorite. Stir fry the doubanjiang very wel!

My Family's Mild Mapo Doufu step by step

1. Lightly drain the excess water from the tofu by putting a weight on it. Finely chop the ginger, garlic, and the white part of the green onion..
2. Put vegetable oil, ginger, garlic, and the white part of green onion in a frying pan over medium-high heat. Stir-fry until golden brown..
3. Add the ground pork, and stir-fry until the meat has changed color..
4. Put in all the ingredients marked with ☆ and bring to a boil..
5. Stir in the ○ ingredients to thicken. Add the cut up tofu and bring to a boil. Turn off the heat, and stir in the sesame oil..
6. Transfer to serving plates, and garnish to taste with the green part of a green onion, chopped. For the adult portions add a bit of black pepper, ra-yu, or dobanjiang to make it spicy..
7. You can make extra of this recipe and store it in the freezer. Double the amount of all the ingredients except for the tofu, then transfer half to a plastic container just before adding the tofu, and put in the freezer..

The Japanese version of this famous Sichuan spicy dish (Mapo Tofu/Mapo Doufu) is made with readily available ingredients and it is a lot less oily but is still an incredible flavour explosion in a bowl - I want the sauce on tap!. My family loves Mapo Tofu, and I have been searching for a delicious recipe. This one was an absolute hit!!! Mapo tofu is one of my favorites and this recipe is my favorite by far. The only thing I did differently was to lightly poach the cubed tofu in hot water, drain and then, use as per the recipe.