Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, mapo tofu-style cellophane noodles (medium spicy). It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Tofu - Use firm or medium firm tofu which will hold its shape better than soft or silken tofu. Doubanjiang - This is a spicy fermented bean paste which gives mapo tofu its savoury, salty and spicy flavour. How to make Mapo Tofu: Heat the oil in a medium saucepan or wok over a high heat.
Mapo Tofu-style Cellophane Noodles (Medium Spicy) is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Mapo Tofu-style Cellophane Noodles (Medium Spicy) is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have mapo tofu-style cellophane noodles (medium spicy) using 18 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Mapo Tofu-style Cellophane Noodles (Medium Spicy):
- Take 100 grams Cellophane noodles
- Prepare 1 clove's worth Garlic, finely chopped
- Prepare 1 thumptip's worth Ginger, finely chopped
- Prepare 5 cm's worth Japanese leek, finely chopped
- Prepare 1 tsp Doubanjiang
- Prepare 1/2 bunch Chinese garlic chives
- Get 1 as much (to taste) Wood ear mushrooms
- Prepare 1 Ra-yu
- Get 1 Katakuriko mixed with water
- Prepare Meat-miso
- Take 200 grams Ground pork
- Take 2 tbsp each Soy sauce, shaoxing wine
- Make ready 1 tbsp Tianmianjiang
- Take Sauce
- Make ready 300 ml Chicken bone stock
- Take 1 tbsp Oyster sauce
- Prepare 1 tsp Sugar
- Take 1 tbsp Soy sauce
For special diets, you can make it less spicy and skip the rice so it will be paleo friendly. You can also make it into a vegan dish by replacing the meat. Mapo tofu is a famous Sichuan tofu dish that has plenty of mala, the signature numbing spiciness of good Sichuan food. If you haven't had Sichuan food before, you might be scared of it's fire-y red color, but once you get past that fear of heat, you'll be coming back for more, more, more.
Steps to make Mapo Tofu-style Cellophane Noodles (Medium Spicy):
- Make the meat-miso. Heat a pan or wok and stir fry the ground pork. When the pork is crispy, add the shaoxing wine and soy sauce, then add the tianmianjiang. Take the meat-miso out of the pan.
- Finely chop the garlic, ginger and leek. Rehydrate the wood ear mushrooms and slice into thin strips. Rehydrate the cellophane noodles by soaking them in plenty of boiling water for 5 minutes.
- Put 2 tablespoons of vegetable oil and the doubanjiang into a pan or wok and stir fry. Add the garlic and ginger and continue stir frying.
- When the pan is aromatic, add the chicken stock and the sauce ingredients.
- When the soup in the pan has reduced to about 1/4 its original volume, season with salt and pepper. Add the katakuriko and water, and the ra-yu.
- Add the Chinese chives, mix in quickly and the noodles are done.
- It's delicious served on top of rice for a filling meal.
Mapo tofu needs to be served hot for the best taste. I found it great for this dish (Japanese-style silken tofu is not. This mapo tofu recipe is the true blue, authentic real deal—the spicy, tongue-numbing, rice-is-absolutely-not-optional mapo tofu that you get in the restaurants! You might have tried Mapo Tofu before but have you tried switching up tofu and use tanghoon instead? Although Roland used Korean vermicelli in this recipe.
So that is going to wrap this up for this exceptional food mapo tofu-style cellophane noodles (medium spicy) recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
