Authentic Mapo Tofu
- 450 grams Tofu (firm or silken)
- 1/2 Japanese leek
- 150 grams Minced pork
- 1 tsp Soy sauce
- 1 tbsp Tianmianjiang
- 1 tbsp Vegetable oil
- 1 tbsp Doubanjiang
- 200 ml Water
- 2 tsp Chicken soup stock granules
- 1 tbsp Soy sauce
- 1 tbsp Sugar
- 1/2 tbsp Tianmianjiang
- 1/2 tsp Miso
- 1/2 tsp Gochujang
- 1 tbsp Katakuriko
- 2 tbsp Water
- 1/2 to 1 tablespoon Ra-yu (optional)
- 1 Sichuan pepper (optional)
- Mince the Japanese leek, referring to this recipe here: https://cookpad.com/en/recipes/171290-so-addicting-how-to-mince-a-leek Combine the ingredients.
- Mix the ingredients for the katakuriko slurry.
- Heat sesame oil (about 1 tablespoon) in a pan.
- Add the minced pork and stir well.
- Then, stir in the seasonings and mix thoroughly.
- Transfer the cooked mince to a plate.
- Next, cook the diced tofu in water on the lowest heat setting.
- Turn off the heat before it comes to a boil.
- Heat the pan and add the ingredients.
- Cook over medium heat until aromatic.
- Next, add the ingredients.
- Return the cooked minced meat to the pan and bring to a boil.
- Once boiled, add the cooked tofu.
- Simmer for about 1 minute.
- Turning the heat high, add the Japanese leek and katakuriko slurry.
- Stir gently to thicken.
- Stir in ra-yu if you like and serve.
pork, soy sauce, tianmianjiang, vegetable oil, doubanjiang, water, chicken soup stock granules, soy sauce, sugar, tianmianjiang, gochujang, katakuriko, water, pepper
Taken from cookpad.com/us/recipes/156710-authentic-mapo-tofu (may not work)