Steps to Prepare Super Quick Homemade Meaty But Still Healthy Mapo Doufu Cooking Basics for Newbies

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 current trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Meaty But Still Healthy Mapo Doufu is something that I have loved my whole life. They are fine and they look fantastic.

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

The ingredients needed to make Meaty But Still Healthy Mapo Doufu:

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

The Queen of Mapo Doufu Recipes~~The Sichuan Gourmet Association named this the definitive mapo tofu recipe. Mapo doufu, along with other Sichuan classics, at a famous restaurant in Chengdu. I've been making mapo doufu—"pock-marked mother's bean curd"—for years. The Mapo Doufu Meal is a dish made by Sōma Yukihira for Erina Nakiri in preparation of the Moon Banquet Festival.

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 ♪

I've been making mapo doufu—"pock-marked mother's bean curd"—for years. The Mapo Doufu Meal is a dish made by Sōma Yukihira for Erina Nakiri in preparation of the Moon Banquet Festival. This dish is also served in Restaurant Yukihira. A full Chinese course meal made in Restaurant Yukihira. This meal consists of one mapo doufu dish and three other staple dishes.

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