Seriously Good Mapo Tofu. In many parts of the world, tofu is a vastly misunderstood ingredient; maligned as vegetarian food, or worse, as a pale meat imitation, it's no wonder so many people turn their noses up at it. Well, I'm here to set the record straight: tofu is emphatically not a meat substitute. Seriously, mapo tofu. "Missing only one of these ingredients…? Seriously Good Mapo Tofu

You can have Seriously Good Mapo Tofu using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Seriously Good Mapo Tofu
  1. Prepare 1 block of Tofu (silken or firm).
  2. You need 100 of to 150 grams Ground meat.
  3. Prepare 1 clove of Garlic, finely chopped.
  4. You need 1 piece of Ginger, finely chopped.
  5. You need 1 dash of each Sake, salt.
  6. Prepare 150 ml of Chicken soup stock (instant is fine).
  7. It’s 1 of Tomato, peeled (optional).
  8. You need 10 cm of Japanese leek, finely chopped.
  9. Prepare 1 tsp of Katakuriko, dissolved in 50 ml of water.
  10. It’s 1 tsp of or (to taste) Vinegar.
  11. It’s 1 of to 2 tablespoons Doubanjiang or ra-yu.
  12. Prepare 1 dash of of each Sugar, soy sauce.

Szechuan House's mapo tofu achieves a masterful balance. The classic Sichuan dish mapo tofu is unlike anything else: A sort of stew or ragù in which the base is chile oil; thick with cubes of preferably silky tofu, ground pork, or beef (most often the former, in New York). Mapo tofu (麻婆豆腐, ma po dou fu) is one of the most popular classic Sichuan dishes. It has a spicy, pungent, and appetizing flavor that goes perfectly with steamed rice.

Seriously Good Mapo Tofu step by step

  1. We use doubanjiang or ra-yu with beans in it..

  2. It's essential to have all the ingredients prepped before you start cooking! Cut the tofu into cubes - the size is up to you. Mix the ground meat with sake and a little salt to flavor..

  3. Spread oil in a frying pan, add the garlic and ginger and stir fry. When they're heated through, add the doubanjiang..

  4. Add the meat and stir fry. When it's cooked, add the chicken stock, sugar and soy sauce, then the tofu..

  5. When the tofu is heated through, add the leek. Sprinkle vinegar to taste. Taste and add and add salt if needed. Pour in the katakuriko dissolved in water. You're done!.

  6. When you have time, boil the cut up tofu for about 2 minutes and drain well beforehand to improve the dish..

I love cooking mapo tofu for a quick lunch or dinner. Sometimes I double the meat and sauce, so it will be enough to serve two. Mapo Tofu is a popular Chinese dish from Sichuan province. The classic recipe consists of silken tofu, ground pork or beef, fermented broad beans & soybeans (doubanjiang), fermented black beans (douchi), and Sichuan peppercorn to name a few main ingredients. Serious mapo tofu. by: Mandy @ Lady and pups.