My Mapo Tofu
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.
My Mapo Tofu
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.
Cooking Instructions
- 1
Heat the vegetable oil in a frying pan and cook the ground pork over high heat. (cook until the juices run clear).
- 2
Add the ginger, garlic, doubanjiang, tianmianjiang, and minced leek and stir-fry. (It can burn easily once the paste ingredients are added, so lower the heat to medium).
- 3
Combine the ● ingredients and add to the pan. Turn the heat to high.
- 4
Once it boils, add the cut silken tofu and boil over high heat (don't stir it too much). Season with pepper.
- 5
If you drain the water from the tofu beforehand, the dish won't become watery.
- 6
Combine the ★ ingredients. Lower the heat to medium and gradually add in the ★ ingredients (※ the tofu will fall apart easily, so stir gently). Let it simmer on high heat for a short time.
- 7
Drizzle in some sesame oil on the surface of the pan to finish. Arrange in a dish and optionally garnish with green onion or the white section of a leek.
- 8
- 9
You could also top it with thin slices from the white portion of Japanese leek. It still tastes delicious without it.
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