Mapo Tofu at Home. Mapo Tofu is a popular Chinese dish from Sichuan Province, where spicy food is king and the signature spice of the region--the Sichuan Peppercorn I know as well as the next foodie how difficult it can be to approximate restaurant-favorites at home, so if you've never tried one of our recipes, you. Asian at Home is a cooking show that hosted & directed by myself, Seonkyoung Longest. You can find any Asian dishes you can think of in my cooking show and if you can't see what you are looking Chef Wang teaches you: "Mapo Tofu", the authentic Sichuan way of doing it 麻婆豆腐【Cooking ASMR】.

She has an extreme sense of justice and will always step forward to right wrongs. She's also very enthusiastic and hospitable, and can be straightforward but always polite. She is a totally reliable lady. You can have Mapo Tofu at Home using 17 ingredients and 10 steps. Here is how you cook it.

Ingredients of Mapo Tofu at Home

It's 200 grams of Mixed ground beef and pork (or just pork).
Prepare 1 block of Tofu.
You need 1/2 of of a small Onion.
It's 5 of cm White part of a leek.
Prepare 1 of piece/clove each Ginger and garlic.
It's 1 dash of Chinese garlic chives.
It's 1 of heaping teaspoon Doubanjiang.
It's 1 tsp of of each ● Chinese soup stock, miso.
You need 1/4 tsp of ● Salt.
It's 1 1/2 tsp of ● Sugar.
You need 1/2 tbsp of ● Sesame oil.
It's 1 tbsp of ● Soy sauce.
Prepare 1 tbsp of ● Sweet chili sauce.
It's 1 tbsp of ● Ketchup.
Prepare 100 ml of ● Water or hot water.
It's 1 tbsp of ☆ Katakuriko.
You need 2 tbsp of ☆ Water.

Mapo Tofu is a traditional Sichuan dish which features peppercorns and hot peppers to give it that. 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. Each product from The Marion's Kitchen Food Company starts out life as a home recipe - created and cooked just as it.

Mapo Tofu at Home step by step

Finely chop the leek, garlic and ginger..
Combine the ● ingredients..
Flavor the ground meat with 1 tablespoon each of soy sauce and sake (not listed)..
Heat vegetable oil (not listed) in a frying pan, and stir fry the ginger and garlic, being careful not to let it burn..
When it is fragrant, add the ground meat, and stir fry until it changes color..
Add the onion and leek, as well as the doubanjiang. The doubanjiang will spit a bit, so be careful..
Cut the tofu into bite sized pieces and put on a plate. Microwave without covering for 2 to 3 minutes at 500 W to expel excess water..
When the onion has softened, add the ● sauce and the tofu, and simmer for a few minutes. While it's simmering, drizzle in the katakuriko slurry. Stir in the Chinese garlic chives, turn off the heat, and it's done..
The photo here shows a mapo tofu rice bowl..
The next day, the sauce will stiffened up to a meat-miso sauce consistency, so I combined it with rice for mapo fried rice..

Mapo tofu is a famous Sichuan tofu dish that has plenty of mala, the signature numbing spiciness of good Sichuan food. If you haven't had Sichuan food before. 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.