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

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 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