Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, authentic & easy mapo doufu. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Authentic & Easy Mapo Doufu is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Authentic & Easy Mapo Doufu is something which I’ve loved my whole life. They are fine and they look wonderful.

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To begin with this particular recipe, we have to prepare a few components. You can have authentic & easy mapo doufu using 17 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Authentic & Easy Mapo Doufu:

1. Take 200 grams Ground meat (beef and pork mix)
2. Get 1 block Silken tofu
3. Get 2/3 Leek
4. Take 2 tbsp Vegetable oil
5. Prepare 1 tbsp Sesame oil for flavor
6. Prepare 2 tbsp Katakuriko (to thicken the sauce)
7. Make ready [Spices]
8. Get 1 tbsp Doubanjiang
9. Take 1 tbsp Douchi
10. Take 1 clove Garlic
11. Make ready 1 piece Ginger
12. Make ready 2 Takanotsume
13. Get [Seasoning ingredients]
14. Prepare 200 ml Chicken stock granules
15. Make ready 2 tbsp Soy sauce
16. Prepare 2 tbsp Shaoxing wine or sake
17. Make ready 1 tbsp Oyster sauce

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Steps to make Authentic & Easy Mapo Doufu:

1. Chop the garlic and ginger finely, and combine with the de-seeded chili peppers, doubanjiang and douchi.
2. Dissolve 2 teaspoons of Weipa in 1 cup of water, and combine with oyster sauce, soy sauce, and Shaoxing wine.
3. Chop the leek finely, and slice the tofu in to 3 cm squares. Dissolve the katakuriko in an equal amount of water.
4. Heat vegetable oil in a wok, and saute the combined ingredients from Step 1 over low heat being careful not to burn it. This brings out the fragrance of the ingredients.
5. When it smells good, add the ground meat and break it up while mixing with the seasoning ingredients. Keep stir frying until crumbly. The oil should look quite clear.
6. When the meat is cooked through add the ingredients from Step 2 and bring to a boil, add the leek and tofu, and stir gently while simmering. If you have Szechuan peppers, add a little to taste.
7. When the tofu is heated through, add the katakuriko slurry little by little while stirring the sauce gently, then boil for about 40 seconds at a high heat to thicken. Lastly add sesame oil and mix together, simmer for an additional 30 seconds then turn off the heat.
8. If you are using silken tofu use as-is, if using firm tofu boil for a few minutes in salted water beforehand and drain. I've recently been adding 1 tablespoon of tianmianjang and garlic shoots.

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