Meaty But Still Healthy Mapo Doufu
Meaty But Still Healthy Mapo Doufu

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, meaty but still healthy mapo doufu. One of my favorites food recipes. For mine, I am going to make it a bit tasty. 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. Sichuan in origin, mapo doufu consists of tofu cubes settled in a spicy sauce containing minced meat, traditionally beef or pork, and fermented black beans known as douchi.

Meaty But Still Healthy Mapo Doufu is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Meaty But Still Healthy Mapo Doufu is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook meaty but still healthy mapo doufu using 16 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Meaty But Still Healthy Mapo Doufu:
  1. Make ready 500 grams Silken tofu
  2. Prepare 200 grams Pork fillet
  3. Prepare 1/3 of a stalk ※ Japanese leek
  4. Take 2 ※ Dried shiitake mushrooms
  5. Prepare 1 large clove ※ Garlic
  6. Prepare 1 piece ※ Ginger
  7. Take 1 tbsp Doubanjiang
  8. Prepare Seasoned ingredients:
  9. Prepare 400 ml ★ Water
  10. Get 2 tsp ★ Weipa or chicken stock granules
  11. Get 2 tbsp ★ Oyster sauce
  12. Get 2 tsp ★ Soy sauce
  13. Take 1 tsp ★ Sugar
  14. Prepare 2 tbsp dissolved in 4 tablespoons of water Katakuriko
  15. Get 1 tsp Sesame oil
  16. Make ready 1 Green onions or scallions

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. It's meaty, but as much of the umami punch Mapo Tofu kind of perfectly sums up what I love about Sichuan cuisine. It's feisty and slightly out of control, and yet it still feels homey and relaxed.

Steps to make Meaty But Still Healthy Mapo Doufu:
  1. 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.
  2. Grind the pork filet in a food processor. Finely chop the ingredients marked with ※. Combine the ingredients marked with ★.
  3. Stir-fry the chopped up pork in a large frying pan in a little oil until the meat is crumbly.
  4. Add the chopped up vegetables marked with ※ and stir-fry briefly, then add the doubanjiang and stir-fry a bit more.
  5. Add the combined sauce ingredients marked with ★, add the cut tofu and bring to a boil.
  6. Once the tofu has cooked through, swirl in the katakuriko slurry, agitate the pan and mix briskly. Avoid crushing the tofu!
  7. 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.
  8. You may end up with leftover katakuriko slurry. Add it slowly while watching the sauce, and stop when it has thickened to your preference.
  9. 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 ♪

It's meaty, but as much of the umami punch Mapo Tofu kind of perfectly sums up what I love about Sichuan cuisine. It's feisty and slightly out of control, and yet it still feels homey and relaxed. It's meaty, but as much of the umami punch comes form the fermented black beans as the ground pork. Mapo Doufu (麻婆豆腐 Mābō Doufu ) is a dish made by Terunori Kuga and taught to the members of the Chinese Cuisine RS. It is also one of Terunori's dish for the Moon Banquet Festival.

So that’s going to wrap it up for this exceptional food meaty but still healthy mapo doufu recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!