Delicious Mapo Doufu. Mapo Tofu is a popular Chinese dish from Sichuan province. The classic recipe consists of silken tofu, ground pork or beef, fermented broad beans & soybeans (doubanjiang), fermented black beans. Mapo Tofu can be found in nearly any Chinese restaurant around the world with hundreds of variations adapting the piquant original to suit local tastes.

It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban (fermented broad bean and chili paste) and douchi (fermented black beans), along with minced meat. This mapo tofu recipe is the true blue, authentic real deal—the spicy, tongue-numbing, rice-is-absolutely-not-optional mapo tofu that you get in the restaurants! Mapo Doufu (麻婆豆腐 Mābō Doufu ) is a dish made by Terunori Kuga and taught to the members of the Chinese Cuisine RS. You can have Delicious Mapo Doufu using 16 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Delicious Mapo Doufu

It's 2 of blocks Firm tofu.
It's 300 grams of Ground meat (beef, pork or a blend).
You need 1 tbsp of Doubanjiang.
It's 2 clove of Garlic.
Prepare 1 of the same amount as the garlic Ginger.
It's 1 of to 2 stalks Japanese leek.
You need 1 of Vegetable oil.
You need 1 of Sesame oil.
It's 2 tbsp of Katakuriko.
It's 1 of Sansho pepper or Sichuan pepper.
You need of Sauce combination:.
Prepare 3 tbsp of Tianmianjiang.
It's 2 tbsp of Soy sauce.
It's 100 ml of Sake.
It's 200 ml of Chinese soup stock (1.5 tablespoons of granules).
You need 2 tsp of Sugar.

It is also one of Terunori's dish for the Moon Banquet Festival. This dish utilizes the balance between sichuan peppercorns and chili peppers of also known in chinese as. Mapo tofu (pronounced mapo doufu in Mandarin, 麻婆豆腐) originates from China's Sichuan Province. Legend has it that an old woman in Sichuan was known for serving a delicious tofu dish.

Delicious Mapo Doufu instructions

Drain the excess water from the firm tofu by leaving it for a while in a sieve. If you are short on time, wrap the tofu in paper towels to drain faster..
Combine the ★ sauce ingredients (just mix together)..
Finely chop the ginger and leek, and stir fry the ginger and some of the leek (about 1/2 a stalk) in a generous amount of oil..
Add the doubanjiang, and continue stir-frying (very thoroughly!).
Add the ground meat and continue stir frying..
Add the combined sauce ingredients and bring to a boil..
Add the drained firm tofu and simmer for about 5 minutes..
Add the sesame oil and the rest of the chopped leek, and stir in lightly..
Turn off the heat and add the katakuriko slurry to thicken the sauce..
Arrange on a serving plate and it's done! Sprinkle with shansho pepper to taste..

From there, mapo doufu became a household dish in the region. Today, what's definitely true is that mapo doufu has become one of the famous foods of Chengdu, a city now recognized as a UNESCO. Delicious mapo doufu dish is the best to serve with rice. Normally, it consists of spicy sauce, tofu (doufu) and minced meat. Typically, a mapo tofu dish uses douban (fermented broad bean and chili.