Authentic & Easy Mapo Doufu

Name: Authentic & Easy Mapo Doufu
Yield: 4 servings
Cuisine: American
Ingredients: 200 grams Ground meat (beef and pork mix); 1 block Silken tofu; 2/3 Leek; 2 tbsp Vegetable oil; 1 tbsp Sesame oil for flavor; 2 tbsp Katakuriko (to thicken the sauce); 1 tbsp Doubanjiang; 1 tbsp Douchi; 1 clove Garlic; 1 piece Ginger; 2 Takanotsume; 200 ml Chicken stock granules; 2 tbsp Soy sauce; 2 tbsp Shaoxing wine or sake; 1 tbsp Oyster sauce

cookpad.japan @cookpad_jp

I greatly simplified another recipe from one of my friends.

If you measure all the ingredients correctly and have everything ready to go by Step 3, it will be done in no time. For the kids I leave out the red chiles and halve the amount of doubanjiang, and add doubanjiang later for the adults... and also add some more tofu then too. Recipe by sayurin

I greatly simplified another recipe from one of my friends.

cookpad.japan @cookpad_jp

I greatly simplified another recipe from one of my friends.

Saved

Ingredients

4 servings

200 gramsGround meat (beef and pork mix)
1 blockSilken tofu
2/3Leek
2 tbspVegetable oil
1 tbspSesame oil for flavor
2 tbspKatakuriko (to thicken the sauce)
[Spices]
1 tbspDoubanjiang
1 tbspDouchi
1 cloveGarlic
1 pieceGinger
2Takanotsume
[Seasoning ingredients]
200 mlChicken stock granules
2 tbspSoy sauce
2 tbspShaoxing wine or sake
1 tbspOyster sauce

Saved

Steps

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.