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Before you jump to Easy and Addictive Mapo Tofu recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
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We hope you got insight from reading it, now let’s go back to easy and addictive mapo tofu recipe. You can cook easy and addictive mapo tofu using 15 ingredients and 6 steps. Here is how you do that.
The ingredients needed to make Easy and Addictive Mapo Tofu:
- Use 1 block Firm tofu
- Provide 200 grams Ground pork
- Take 1 Japanese leek
- Take 1 clove Garlic
- Get 1 piece Ginger
- Provide 1 tbsp Sesame oil
- Prepare 1 tbsp ★ Soy sauce
- Provide 1 tbsp ★ Oyster sauce
- You need 1 tbsp ★ Miso
- Take 1 tbsp ★ Sake
- Prepare 2 tsp ★ Doubanjiang
- Use 1 dash Salt
- Prepare 1 Pepper
- Prepare 2 tsp Katakuriko
- Provide 1 Sansho pepper powder
Steps to make Easy and Addictive Mapo Tofu:
- Peel the garlic and ginger and chop finely. Cut the Japanese leek into 1 cm slices. Combine the ★ ingredients. Make a katakuriko slurry by dissolving katakuriko in water.
- Heat a skillet over low heat, pour in the sesame oil and sauté the garlic and ginger. Once it is fragrant, add the Japanese leek and turn up the heat to medium.
- When the ingredients are well coated with oil, add the ground pork and sprinkle on the salt and pepper. Turn up the heat and sauté the ground pork while loosening the meat with wooden spatula.
- When the meat turns brown, add the ★ flavoring ingredients, tofu and 50 ml of water. Break up the tofu into big pieces with a wooden spatula.
- Once it comes to a boil, turn off the heat and swirl in the katakuriko slurry. Immediately mix the ingredients and simmer over medium heat until thickens.
- Serve it onto a plate and sprinkle some sansho pepper to taste. If you don't have the sansho pepper, black pepper is OK too.
The tender tofu and mushrooms are simmered in a rich sauce that's bursting with flavor. Healthy Mapo Eggplant with Tofu step by step. Drain off the excess moisture completely. 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.
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