Authentic & Easy! Spicy Hot Mapo Tofu
Authentic & Easy! Spicy Hot Mapo Tofu

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, authentic & easy! spicy hot mapo tofu. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Authentic & Easy! Spicy Hot Mapo Tofu is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Authentic & Easy! Spicy Hot Mapo Tofu is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook authentic & easy! spicy hot mapo tofu using 18 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Authentic & Easy! Spicy Hot Mapo Tofu:
  1. Prepare 1 block Tofu
  2. Prepare 100 grams Minced pork
  3. Get 1 each teaspoon of water and katakuriko Katakuriko dissolved in water
  4. Take "A" seasonings
  5. Make ready 1 knob Ginger (finely chopped)
  6. Take 1 clove Garlic (finely chopped)
  7. Prepare 1/2 handful Green onion (finely chopped)
  8. Take 2 tsp Doubanjiang
  9. Make ready "B" seasonings
  10. Make ready 150 ml Chinese soup stock (powder dissolved in water)
  11. Take 2 tbsp Sake
  12. Get 1 tbsp each Red miso and soy sauce
  13. Prepare 1 tsp Sugar
  14. Make ready "C" seasonings
  15. Get 1/2 tsp Sesame oil
  16. Make ready 5 drops Ra-yu
  17. Make ready 1 Japanese leek to garnish (green onion look pretty)
  18. Make ready 1 Sansho pepper (Szechuan pepper is better)

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Instructions to make Authentic & Easy! Spicy Hot Mapo Tofu:
  1. Drain the tofu in a colander. Combine "B" seasonings. (Weipa doesn't have to be dissolved completely at this point.)
  2. 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.
  3. 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.
  4. 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.
  5. Check the seasoning. If it is too strong, add more Chinese soup stock. Stir carefully without breaking the tofu.
  6. 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.
  7. Reduce the sauce well first before adding the katakuriko slurry, otherwise the sauce won't thicken! If it is not thickened enough, add more.
  8. 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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