Recipe of Super Quick Homemade Our Family's Mapo Doufu with Lots of Sauce
Hey everyone, it's Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Steps to Prepare Speedy Our Family's Mapo Doufu with Lots of Sauce. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Our Family's Mapo Doufu with Lots of Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Our Family's Mapo Doufu with Lots of Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Our Family's Mapo Doufu with Lots of Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must first prepare a few ingredients. You can have Our Family's Mapo Doufu with Lots of Sauce using 13 ingredients and 4 steps. Here is how you can achieve that.
My partner in crime loves mapo doufu with lots of sauce. I like wood ear mushrooms so I added them.
Ketchup is nutritrious and full of umami. To make this kid-friendly, use less doubanjiang and more ketchup. After microwaving the tofu, let it rest for to drain off the water well before cutting, and it won't crumble as easily.
If you're not very good at thickening sauces with katakuriko, turn the heat off before stirring it in and it's sure to go without a hitch. For 2-4 servings. Recipe by rie-tin
Ingredients and spices that need to be Make ready to make Our Family's Mapo Doufu with Lots of Sauce:
- 1 block Tofu (silken)
- 100 grams Ground pork
- 2 to 3 Wood ear mushrooms
- 2 tsp Doubanjiang
- 2 cm worth from the tube of each Garlic and ginger (I used tubed type)
- 300 ml ☆ Lukewarm water
- 2 tsp ☆ Chicken stock granules
- 1 tsp ☆Tianmianjiang (or miso)
- 1 tsp ☆ Soy sauce
- 1 tsp ☆ Ketchup
- 1 tsp ☆ Mirin
- 1 tbsp Sesame oil (for stir frying)
- 1 Chinese chives (or green onion) finely chopped
Instructions to make Our Family's Mapo Doufu with Lots of Sauce
- Wrap the tofu in kitchen paper towels and microwave for 2 minutes. Leave to drain. Rehydrate the wood ear mushrooms in lukewarm water. Sprinkle a little sake (not listed) on the ground pork and fluff it up.
- Chop the tofu and wood ear mushrooms into spoonable sizes. Combine the ☆ ingredients together. The chives should be chopped into small rounds. Prepare the katakuriko slurry (dissolve it in a bit of water).
- Heat a frying pan and add the ingredients in this order: Sesame oil, garlic, ginger, doubanjiang, then ground pork. Stir fry well. Add the combined sauce ingredients, and when it comes to a boil add the tofu and wood ear mushrooms.
- Cook over medium heat for a little while, then add the katakuriko slurry to thicken the sauce. Add the chives and then turn off the heat. Transfer to a serving plate and you're done. Delicious over rice!
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