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We hope you got insight from reading it, now let’s go back to authentic & easy! spicy hot mapo tofu recipe. You can have authentic & easy! spicy hot mapo tofu using 18 ingredients and 8 steps. Here is how you do it.
The ingredients needed to cook Authentic & Easy! Spicy Hot Mapo Tofu:
- You need 1 block Tofu
- Take 100 grams Minced pork
- Prepare 1 each teaspoon of water and katakuriko Katakuriko dissolved in water
- Prepare "A" seasonings
- Get 1 knob Ginger (finely chopped)
- You need 1 clove Garlic (finely chopped)
- Prepare 1/2 handful Green onion (finely chopped)
- Provide 2 tsp Doubanjiang
- Prepare "B" seasonings
- Use 150 ml Chinese soup stock (powder dissolved in water)
- You need 2 tbsp Sake
- Use 1 tbsp each Red miso and soy sauce
- Provide 1 tsp Sugar
- You need "C" seasonings
- Prepare 1/2 tsp Sesame oil
- Take 5 drops Ra-yu
- You need 1 Japanese leek to garnish (green onion look pretty)
- You need 1 Sansho pepper (Szechuan pepper is better)
Steps 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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