Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, our family's mapo doufu with lots of sauce. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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! Mapo Doufu (麻婆豆腐 Mābō Doufu) is a dish made by Terunori Kuga and taught to the members of the Chinese Cuisine RS. It is also one of Terunori's dish for the Moon Banquet Festival.

Our Family's Mapo Doufu with Lots of Sauce is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. Our Family's Mapo Doufu with Lots of Sauce is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few components. 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.

The ingredients needed to make Our Family's Mapo Doufu with Lots of Sauce:

1. Get 1 block Tofu (silken)
2. Take 100 grams Ground pork
3. Make ready 2 to 3 Wood ear mushrooms
4. Prepare 2 tsp Doubanjiang
5. Prepare 2 cm worth from the tube of each Garlic and ginger (I used tubed type)
6. Take 300 ml ☆ Lukewarm water
7. Take 2 tsp ☆ Chicken stock granules
8. Get 1 tsp ☆Tianmianjiang (or miso)
9. Get 1 tsp ☆ Soy sauce
10. Take 1 tsp ☆ Ketchup
11. Take 1 tsp ☆ Mirin
12. Make ready 1 tbsp Sesame oil (for stir frying)
13. Get 1 Chinese chives (or green onion) finely chopped

It was one of the first dishes I learned from our brilliant chef Qing Qing back when I organized cooking classes for travelers at the Sichuan. Sichuan in origin, mapo doufu consists of tofu cubes settled in a spicy sauce containing minced meat, traditionally beef or pork, and fermented black beans known as douchi. Why is it call Mapo tofu? Tofu (aka Doufu, Bean curd) is one of my favourite ingredients.

Steps to make Our Family's Mapo Doufu with Lots of Sauce:

1. 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.
2. 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).
3. 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.
4. 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!

As a very healthy source of protein, it can be prepared in so Over recent years, Mapo tofu started appearing on the menus of oversea Chinese restaurants. Unfortunately, I'm disappointed most of the time (Many. Mapo tofu (Chinese: 麻婆豆腐; pinyin: mápó dòufu) is a popular Chinese dish from [Sichuan]] province. It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension. Mapo Doufu also known as Mapu Tofu, a spicy Asian dish made from minced meat and tofu cubes with spring onions and lots of chili, Mapo doufu spicy tofu traditional food Sichuan cuisine China.

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