Mapo Tofu For Rice. Mapo tofu (麻婆豆腐, ma po dou fu) is one of the most popular classic Sichuan dishes. It has a spicy, pungent, and appetizing flavor that goes perfectly with steamed rice. I love cooking mapo tofu for a quick lunch or dinner.
It is spicy, numbing, hot, aromatic and tender. Making the yummiest mapo tofu at home for several bowls of steamed rice. Mapo Tofu is perhaps the most popular tofu dish of our time.
Hey everyone, it is Brad, welcome to our recipe page. Today, we're going to make a special dish, mapo tofu for rice. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Mapo tofu (麻婆豆腐, ma po dou fu) is one of the most popular classic Sichuan dishes. It has a spicy, pungent, and appetizing flavor that goes perfectly with steamed rice. I love cooking mapo tofu for a quick lunch or dinner.
Mapo Tofu For Rice is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Mapo Tofu For Rice is something that I've loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have mapo tofu for rice using 12 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Mapo Tofu For Rice:
- {Make ready of Tofu.
- {Make ready of Ground Pork.
- {Prepare of Green onion.
- {Prepare of Garlic.
- {Prepare of teaspoons, chopped Ginger.
- {Take of Doubanjiang.
- {Prepare of Oyster sauce.
- {Make ready of Soy sauce.
- {Make ready of Sake.
- {Take of Sesame oil.
- {Prepare of of each Pepper and sugar.
- {Make ready of Katakuriko slurry.
The intense flavors of the sauce are balanced by the soft tofu. 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! JOC's all-time favorite dish, and it frequently makes it into my dinner menu rotation. We often eat Mapo Tofu as a donburi-style, one-bowl meal for easy.
Instructions to make Mapo Tofu For Rice:
- Put a generous amount of vegetable oil (not listed) in a frying pan, and add the finely chopped garlic and ginger. Stir fry, being careful not to let it burn. When it's fragrant, add the chopped green onion. I like to add tons because I like it, so I always put about this much..
- Add the ground pork and stir fry, and when it has changed color, add the doubanjiang, oyster sauce, soy sauce, sake, pepper and sugar, and continue to stir fry. When the sauce is evenly distributed, pour in about 350 ml of water. Add the cubed tofu, and simmer over high heat..
- When the sauce has reduced to about half, turn off the heat and stir in the katakuriko slurry little by little until the sauce has thickened. Turn the heat back on, drizzle with sesame oil and it's done! The tofu falls apart easily, so be gentle. Adjust the seasoning with doubanjiang and oyster sauce..
- This is the brand of doubanjiang I use. It's pretty spicy..
Mapo Tofu is perhaps the most popular tofu dish of our time. The intense flavors of the sauce are balanced by the soft tofu. There are plenty of vegan versions of it, but here the chopped walnuts and fermented black beans bring unique flavors and textures. Yu choy, a Chinese leafy green. Mapo Tofu (麻婆豆腐) is a fiery Sichuan pork and tofu stir-fry with the hallmark málà(麻辣) balance of tongue tingling and spicy.
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