Trying to Recreate Ready-made Mapo Tofu

I wanted to make tasty mapo tofu without eady-made sauce mix. After many trials, I finally reached the ultimate best.Drain the tofu really well.Break up the tofu when simmering with a wooden spoon so that the tofu absorbs the flavor better.If you like spicy food increase the dobanjiang. It might be too spicy for children with this amount in the recipe. Adjust the spiciness to your liking. Recipe by Hinanachoko.

I wanted to create a mapo tofu that my kids can eat.I often cook with my three year old daughter. Recipe by Kodomoto Tsukuru Uchigohan

I wanted to create a mapo tofu recipe to my preference.Use minced beef or pork. You could serve this over rice as Mapo Dofu rice bowl. Drizzle with some chili oil if you prefer. Recipe by Setsubunhijiki

Mapo tofu without premade mix.Add lots of ginger for great flavor!After adding the tofu, boil for 1 minute!You can use firm or silken tofu. Recipe by okamekame

I made this flavoring at home, but I wanted to eat it with delicious mapo-tofu.You don't need the Chinese garlic chives per se, but it's much more aromatic with it!If your kids are eating this, pay attention to Step 5.I adjust this part only if my kids are eating this. If it's for adults, make as instructed.You can also make this up to Step 4 and then save it. Once you're ready to eat it, just start from Step 5! Refrigerate in summer. For serving 4. Recipe by Yokkonkon

I saw a mapo tofu recipe made on the TV and since it's more delicious than instant store bought mapo tofu, I recreated it at home.Add the tofu, then the katakuriko + water mixture, and then simmer on high heat. You can adjust the level of spiciness with doubanjiang. Recipe by Mi-go.

I've been making this ever since I got married.Prepare all the ingredients beforehand and cook quickly. It's also delicious served with ra-yu. Recipe by Yuuyuu0221

I came up with this recipe as I had leftover tofu and mince meat.You didn't have to drain the tofu beforehand. The katakuri potato starch flour is used to make the thick sauce so don't worry about the water. Don't forget to taste before serving. When you need more spice just add more chili powder or shichimi chili powder. If it's too spicy, add honey. This gives mildness to the dish. Recipe by Mrs. marikko

One day I watched a TV coking show and it featured this mapo tofu recipe. I improved on this recipe to make it easy to prepare at home.Add chili oil and Sichuan pepper to this dish if you like. This dish has enough spice even without ra-yu. For children, you could omit the chili oil. Sprinkle sansho pepper before serving. Recipe by Nao mama

I always make mapo dishes, whether it's mapo tofu or mapo eggplant, with this formula. I don't even remember where I learned it first because I've been doing it this way for so long. I use quite a lot of tianmianjiang, so I must have started doing it like this when I won a Chinese flavoring ingredient set in a contest.I use a 500 W microwave oven. This recipe makes 2 servings on the small side. It's a perfect amount to top this over rice. This is the standard in our family, just so you know. For 2 servings. Recipe by Sabumochi

I wanted to eat delicious mapo doufu, so I experimented with the ingredient combinations.If you don't have sweet chili sauce, you can increase the ketchup to 2 tablespoons, but it will be better with sweet chili sauce.When you cook the ginger and garlic, if you tilt the frying pan so that you are sort of deep-frying them while stir-frying, they will not burn so easily. This is a trick I learned at an Italian restaurant where I used to work. Recipe by youichie

This recipe was born because I was too cheap to buy commercial mapo tofu mix.In Step 4, it's best to stir-fry the ground meat very well, until the juices that come out of the meat go back into it.If you want to make it spicier, add sliced red chili pepper to the ground meat at Step 4. Adjust the amount to taste. Recipe by hirokoh

This is a routine dish in our family as we try to avoid using artificial seasoning. I wanted to deepen the flavor so I modified the seasonings and settled on this recipe.Try using the miso (rice miso) that you have at home instead of the doubanjiang if you don't like it spicy. Adults could also pour some ra-yu on top just before eating.If you use 1/2 teaspoon of doubanjiang and 1/2 teaspoon of miso, you get a slightly spicy flavor.Adjust the flavor to your preference!Try with 50 g of ground pork. Recipe by Nyagochansukisuki

I wanted to make mapo tofu without using store-bought mapo tofu mix. After a few attempts, I finally came up with this recipe.-When you substitute tian mian jian with miso and sugar, use 2 teaspoons of each.-If you rather want to cube the tofu, drain it well before you cut it.Adjust the seasonings to your liking.Adding the katakuriko slurry after you've turned off the heat prevents the sauce from becoming lumpy.After you've added the katakuriko slurry, bring to a boil and simmer for a few minutes. By doing so, the sauce thickens properly. Recipe by Karinko

This is chef Kentaro's recipe that I found in a magazine "Orange Page", 10 years ago. I tried this recipe once when my husband and I were still newlyweds, and my husband who loves mapo tofu raved "this is the best mapo tofu I ever had". Since then I have been using this recipe for mapo- tofu. Adjust the spiciness by the amount of the doubanjiang.When you break up the tofu with a wooden spatula, make it into 7-8 big chunks. If you make it too small to begin with, the tofu will lose its shape completely. It'll still be just as tasty even if the tofu is crumbled up. Recipe by micox

Tofu is available everywhere in the U.S., so I devised this recipe that can be made from ingredients available overseas as well.Once you start cooking, work quickly. Make sure you have all the ingredients prepped and ready to go.Spoon it over rice for the best meal ever. For 3 servings. Recipe by Texas oyaji

Mapo Tofu is a signature Sichuan cuisine and well known throughout the world. Its layers of flavor, mouthwatering colors, and numbing effects always make people crazy.#Mapo #tofu #Sichuan #Chinese #Protein #Spicy #Numbing #colorful #authentic

I looked up recipes for this dish in many cook books and simplified it in this recipe.The key to this recipe is the combination of ginger, garlic and Japanese leek. You don't have to follow the exact quantity mentioned here. Use as much as you like. In my case, I usually use a rice bowl's worth of chopped leeks. It's important to season the minced pork first, not to add seasonings at the end. This distributes the flavors throughout the entire dish. Recipe by kou2091

I was thinking how tasty my veggie packed school lunch of mapo doufu was. I tried to recreate the flavor.Mix the seasonings (chicken stock, miso and doubanjing) beforehand.Add cooked and chopped bamboo shoots or scallions for garnish at the end if you like. Recipe by Pepa-

This is a recipe that was in a book my mother brought when she got married. I've modified the recipe so that it's simple to make.If you don't have Tianmianjiang, use red miso. You can prevent the sauce from clumping while you're thickening it if you stop the heat while adding the water-dissolved katakuriko. Mapo tofu in an earthenware keeps the dish hot. Recipe by Yuana mama

You can make this easily with the ingredients in your kitchen.Even if the tofu crumbles a little, it's still delicious when mixed with the sauce. Recipe by Arisumii

When have a little leftover ground meat, I always make mapo tofu.It's better to use fresh garlic and ginger, but I use the tubed type for this recipe. The doubanjiang paste gives this dish a real kick, so add it sparingly at first. Recipe by Mahori kaigan

After discovering our love of this dish at one of our city's most popular Szechuan restaurants, we decided to give it a try at home. We didn't have any of the traditionally-included minced pork on hand, so we substituted shiitake mushrooms (which we almost always have on hand) and loved it! We find that using gochujang rather than separate chili and bean pastes keeps our cupboard more tidy. As a note, this recipe is SPICY, you have been warned!

This is a family treat, one we sometimes take the extra effort to make fresh homemade tofu for because it makes a world of a difference. We use a bit more pork than may be traditional, but it's still tasty anyway. Feel free to mix up the protein ratio, use beef, or leave out pork altogether.

I won some Hondashi dashi stock granules to try out.Hondashi has a rich umami flavor, so I could make this delicious Japanese-style mapo tofu without using various Chinese seasonings.Using atsuage makes this mapo tofu richer. You don't need to parboil the atsuage, so you can make this dish very quickly.The atusage won't give off excess water, and it won't break up easily even if you stir it hard, so it's easy to make mapo tofu with it.I wanted to highlight the aroma of Hondashi, so I didn't add sesame oil. But if you like it, add it to taste... For 2 servings. Recipe by putimiko

My son likes tofu, and my husband loves mapo tofu. I can make this with ingredients on-hand without buying extra ingredients! I encourage you all to try this. You'll be able to make a delicious dish just using ingredients available in your fridge.Adding the miso last is a bit of a pain, but rather than adding it in at the same time with ◎ ingredients, adding it in later prevents it from becoming bitter, and leaves the taste of the miso intact. You can add an extra 2 teaspoons of ginger and it will taste great. You could also add garlic and doubanjiang! Recipe by ayureo

When I was in Hong Kong, I was really into mapo tofu and ate it every day.You won't need aanything else with your rice!!It's really delicious.I may have already eaten two bowlfuls all by myself....Mapo tofu goes so well with rice, doesn't it? Recipe by mijung

I tried substituting ground meat with my favourite enoki mushrooms. It was pretty good.Adding oil last makes the tofu cubes jiggly, so give it a try.Agitating the wok instead of stirring prevents the tofu cubes from breaking.It's spicy, so adjust the amount of doubanjiang and black pepper according to your taste. Recipe by Shirofukurousha

Before I got married I used to use a commercial mapo tofu mix, but it's surprisingly easy to make this dish from scratch!I used onion instead of leek or green onion since I usually have onion on hand. By combining the regular miso we have in house with doubanjiang and sesame oil, it turns into an authentic Chinese! Delicious even without tianmianjiang.You don't need to drain the water from the tofu. Just cut it up and add to the pan.Once you've put in the tofu, coat it with the sauce by shaking the frying pan so as not to crush the tofu. If you stir fry the onion very well, it will become sweeter. For 3 servings. Recipe by moj

I know, a Mapo tofu that is not spicy, can it even be called mapo tofu? But when your husband and your toddler don't enjoy spicy food, you make everything not spicy. This recipe probably taste nothing like the infamous Sichuan dish because to be honest, I have not tried the original dish. This is a modification of a few recipe I found around the internet. It's yummy regardless.