Authentic & Easy! Spicy Hot Mapo Tofu

Name: How to cook Authentic & Easy! Spicy Hot Mapo Tofu - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

Authentic & Easy! Spicy Hot Mapo Tofu

While searching for a recipe, I ended up creating my own. I omitted all unnecessary steps to make it simple. If you prepare all the seasonings beforehand, you can make this in a snap.

Ingredient

Food ration :

2 servings

1 block

teaspoon of water and katakuriko Katakuriko dissolved in water

handful Green onion (finely chopped)

2 tsp

Chinese soup stock (powder dissolved in water)

2 tbsp

Japanese leek to garnish (green onion look pretty)

Sansho pepper (Szechuan pepper is better)

Cooking instructions

* Step 1

Drain the tofu in a colander. Combine "B" seasonings. (Weipa doesn't have to be dissolved completely at this point.)

* Step 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.

* Step 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.

* Step 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.

* Step 5

Check the seasoning. If it is too strong, add more Chinese soup stock. Stir carefully without breaking the tofu.

* Step 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.

* Step 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.

* Step 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.