Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, my mapo tofu. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

My Mapo Tofu is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. My Mapo Tofu is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook my mapo tofu using 13 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make My Mapo Tofu:

1. Take 1 block Silken tofu
2. Prepare 200 grams Minced beef or pork
3. Prepare 1 knob Fresh ginger
4. Prepare 1 clove Garlic
5. Take 1/2 stalk Scallion
6. Get 1/2 tbsp Doubanjiang
7. Prepare 2 tbsp Soy sauce
8. Prepare 1 tbsp Sake
9. Get 1 tsp Chicken soup stock granules
10. Prepare 1 tsp Sugar
11. Get 200 ml Water
12. Get 1/2 tsp Szechuan pepper
13. Make ready 2 tsp Katakuriko

Instructions to make My Mapo Tofu:

1. Wrap the tofu block in paper towel and place on a tray with a weight to drain excess water. Finely mince the ginger, garlic, and scallion.
2. Heat 1 tablespoon of vegetable oil and sesame oil with ginger and garlic. Add the minced meat and Doubanjiang, and stir-fly thoroughly. Add a pinch of salt.
3. Add the ingredients listed from soy sauce to water and bring to boil.
4. Next add the tofu, breaking into small pieces, but not too small as it'll crumble during cooking.
5. Boil for 5-6 minutes, all the while mixing it frequently.
6. Add watered katakuriko to thicken, and mix in the scallion and Szechuan pepper. Stir.

So that’s going to wrap this up for this special food my mapo tofu recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!