Simple Mapo Tofu

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 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 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

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 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

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

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

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

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 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

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

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

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

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

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-

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

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

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

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

Authentic Mapo Tofu

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.

Inspired by JustOneCookbook recipe

When I used firm tofu for mapo doufu, my children didn't like it. I then used silken tofu and came up with this recipe. They love the fluffy and soft texture of this dish and they always demand for second helpings!My children love mapo doufu made with silken tofu. To avoid breaking the fragile tofu, I usually make the sauce first. I also try not to boil the sauce after adding miso to maintain its flavor. I recommend a large spoon to lift and fold the food in the pan and mix gently. Recipe by @mikarin

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

I wondered if I could make a very mild flavored mapo tofu without ready-made sauce. After several attempts I finally managed it.These are tips for this recipe which I got from a TV cooking program:1. Fry the meat until the fat in the pan becomes clear.2. After adding tofu, coat all sides of it with sesame oil and you will have a very soft and fluffy texture as a result.3. After adding the potato starch flour cook it through. You will have a smooth thickened sauce. Recipe by Keyua

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!

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

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.