Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, authentic & easy! spicy hot mapo tofu. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Authentic & Easy! Spicy Hot Mapo Tofu is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Authentic & Easy! Spicy Hot Mapo Tofu is something which I’ve loved my entire life. They are fine and they look fantastic.
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To get started with this recipe, we must first prepare a few ingredients. You can cook authentic & easy! spicy hot mapo tofu using 18 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Authentic & Easy! Spicy Hot Mapo Tofu:
- Make ready Tofu
- Prepare Minced pork
- Get teaspoon of water and katakuriko Katakuriko dissolved in water
- Prepare "A" seasonings
- Take knob Ginger (finely chopped)
- Take Garlic (finely chopped)
- Prepare handful Green onion (finely chopped)
- Prepare Doubanjiang
- Take "B" seasonings
- Prepare Chinese soup stock (powder dissolved in water)
- Prepare Sake
- Take each Red miso and soy sauce
- Get Sugar
- Get "C" seasonings
- Take Sesame oil
- Make ready drops Ra-yu
- Prepare Japanese leek to garnish (green onion look pretty)
- Get Sansho pepper (Szechuan pepper is better)
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Instructions to make Authentic & Easy! Spicy Hot Mapo Tofu:
- Drain the tofu in a colander. Combine "B" seasonings. (Weipa doesn't have to be dissolved completely at this point.)
- Put 1 tablespoon of vegetable oil (not listed in the ingredients) in a frying pan. Add the "A" seasonings and fry over a low heat to evaporate the excess moisture of doubanjiang. Fry until fragrant without letting it burn.
- Add the minced pork and break it up with a wooden spatula. Cook through over medium heat. After cooking the pork through, add the "B" seasonings and stir well with a wooden spatula until the seasonings are completely dissolved.
- After it comes to a boil, cut the tofu into large bite sizes with a spoon and add to the frying pan. It is better to use a spoon than a knife because it creates a surface that absorbs the sauce better.
- Check the seasoning. If it is too strong, add more Chinese soup stock. Stir carefully without breaking the tofu.
- Continue to cook over medium heat for about 3 minutes until the sauce thickens (reduced to 2/3). Add katakuriko dissolved in water to thicken the sauce.
- Reduce the sauce well first before adding the katakuriko slurry, otherwise the sauce won't thicken! If it is not thickened enough, add more.
- Turn the heat off and add the "C" seasonings (this decides the overall flavor of the dish!). Transfer to a serving dish and sprinkle with green onion.
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