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Can Fast Food Be Healthy?
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We hope you got insight from reading it, now let’s go back to easy low-calorie and fat-reduced mapo tofu recipe. You can have easy low-calorie and fat-reduced mapo tofu using 20 ingredients and 15 steps. Here is how you do it.
The ingredients needed to cook Easy Low-Calorie and Fat-Reduced Mapo Tofu:
- Take to 100 grams Ground pork
- Take Tofu (firm or silken)
- Use Garlic (finely chopped)
- Use Ginger (finely chopped)
- Use Japanese leek (the green part too)
- Take to 3 teaspoons ● Doubanjiang
- Take heaped tablespoon ● Tianmianjiang
- Get ● Douchi (or substitute tianmianjiang)
- You need ● Pepper
- Provide Combined seasoning ingredients:
- Provide ○ Soy sauce
- Provide ○ Sake (use shaoxing wine if possible)
- Use ○ Chicken bone soup stock granules
- Get to 2 teaspoons ○ Oyster sauce
- Provide ○ Umami seasoning (Ajinomoto, etc.)
- Prepare ○ Water
- You need to 1 1/2 tablespoons Katakuriko dissolved in an equal amount of water
- Use Optional additions:
- You need Sesame oil
- Take Sichuan or Szechuan pepper (hua jiao, or use sansho pepper)
Steps to make Easy Low-Calorie and Fat-Reduced Mapo Tofu:
- Make narrow cuts in the leek about halfway through. Make cuts halfway through on the other side too.
- Chop it up after making the cuts and you'll end up with very finely minced leek. With this method, the cut end of the leek doesn't spread out so it's really easy to chop.
- Finely chop the garlic and ginger. chop up the douchijiang too.
- Combine the ○ ingredients and mix well. Cut the tofu into cubes, and drain in a sieve.
- Put the ground pork, garlic, ginger and ● flavoring ingredients in a frying pan and mix together. Adjust the amount of doubanjiang (spiciness) to taste!
- When the mixture looks like this, turn on the heat.
- After a while, the fat will come out of the pork. Just use that fat to stir fry the pork until it's crumbly.
- Add half the leek and keep stir frying.
- Add the combined flavoring ingredients from Step 4. When it comes to a boil, add the tofu.
- Add the rest of the leek (including the green parts), and adjust the seasoning. Adjust the saltiness with soy sauce, and if you want some sweetness add some sugar (not listed in the ingredient list)!
- When the tofu has warmed through, thicken the sauce with katakuriko dissolved in water. Don't add it all at once; add it little by little while observing how thick the sauce is getting.
- If you mix it with a spatula the tofu will fall apart, so shake the frying pan around to mix it up. Optionally add some sesame oil and sansho pepper to finish to make it nicely fragrant.
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