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The ingredients needed to cook Authentic & Easy Mapo Doufu:
- Take 200 grams Ground meat (beef and pork mix)
- Prepare 1 block Silken tofu
- Prepare 2/3 Leek
- Provide 2 tbsp Vegetable oil
- Get 1 tbsp Sesame oil for flavor
- Take 2 tbsp Katakuriko (to thicken the sauce)
- Prepare [Spices]
- Provide 1 tbsp Doubanjiang
- Provide 1 tbsp Douchi
- Use 1 clove Garlic
- Get 1 piece Ginger
- Get 2 Takanotsume
- Take [Seasoning ingredients]
- Take 200 ml Chicken stock granules
- Get 2 tbsp Soy sauce
- Prepare 2 tbsp Shaoxing wine or sake
- Get 1 tbsp Oyster sauce
Steps to make Authentic & Easy Mapo Doufu:
- Chop the garlic and ginger finely, and combine with the de-seeded chili peppers, doubanjiang and douchi.
- Dissolve 2 teaspoons of Weipa in 1 cup of water, and combine with oyster sauce, soy sauce, and Shaoxing wine.
- Chop the leek finely, and slice the tofu in to 3 cm squares. Dissolve the katakuriko in an equal amount of water.
- Heat vegetable oil in a wok, and saute the combined ingredients from Step 1 over low heat being careful not to burn it. This brings out the fragrance of the ingredients.
- When it smells good, add the ground meat and break it up while mixing with the seasoning ingredients. Keep stir frying until crumbly. The oil should look quite clear.
- When the meat is cooked through add the ingredients from Step 2 and bring to a boil, add the leek and tofu, and stir gently while simmering. If you have Szechuan peppers, add a little to taste.
- When the tofu is heated through, add the katakuriko slurry little by little while stirring the sauce gently, then boil for about 40 seconds at a high heat to thicken. Lastly add sesame oil and mix together, simmer for an additional 30 seconds then turn off the heat.
- If you are using silken tofu use as-is, if using firm tofu boil for a few minutes in salted water beforehand and drain. I've recently been adding 1 tablespoon of tianmianjang and garlic shoots.
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