Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, authentic & easy! spicy hot mapo tofu. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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To begin with this particular recipe, we have to prepare a few ingredients. You can cook authentic & easy! spicy hot mapo tofu using 18 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Authentic & Easy! Spicy Hot Mapo Tofu:

1. Get 1 block Tofu
2. Make ready 100 grams Minced pork
3. Prepare 1 each teaspoon of water and katakuriko Katakuriko dissolved in water
4. Take "A" seasonings
5. Take 1 knob Ginger (finely chopped)
6. Make ready 1 clove Garlic (finely chopped)
7. Make ready 1/2 handful Green onion (finely chopped)
8. Prepare 2 tsp Doubanjiang
9. Get "B" seasonings
10. Get 150 ml Chinese soup stock (powder dissolved in water)
11. Prepare 2 tbsp Sake
12. Get 1 tbsp each Red miso and soy sauce
13. Make ready 1 tsp Sugar
14. Get "C" seasonings
15. Make ready 1/2 tsp Sesame oil
16. Take 5 drops Ra-yu
17. Prepare 1 Japanese leek to garnish (green onion look pretty)
18. Take 1 Sansho pepper (Szechuan pepper is better)

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Steps to make Authentic & Easy! Spicy Hot Mapo Tofu:

1. Drain the tofu in a colander. Combine "B" seasonings. (Weipa doesn't have to be dissolved completely at this point.)
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.
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.
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.
5. Check the seasoning. If it is too strong, add more Chinese soup stock. Stir carefully without breaking the tofu.
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.
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.
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.

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