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The ingredients needed to cook Our Family's Mapo Doufu with Lots of Sauce:
- Use 1 block Tofu (silken)
- Get 100 grams Ground pork
- Provide 2 to 3 Wood ear mushrooms
- Prepare 2 tsp Doubanjiang
- Get 2 cm worth from the tube of each Garlic and ginger (I used tubed type)
- Take 300 ml ☆ Lukewarm water
- You need 2 tsp ☆ Chicken stock granules
- Get 1 tsp ☆Tianmianjiang (or miso)
- Provide 1 tsp ☆ Soy sauce
- Use 1 tsp ☆ Ketchup
- Use 1 tsp ☆ Mirin
- Provide 1 tbsp Sesame oil (for stir frying)
- Provide 1 Chinese chives (or green onion) finely chopped
Instructions to make Our Family's Mapo Doufu with Lots of Sauce:
- Wrap the tofu in kitchen paper towels and microwave for 2 minutes. Leave to drain. Rehydrate the wood ear mushrooms in lukewarm water. Sprinkle a little sake (not listed) on the ground pork and fluff it up.
- Chop the tofu and wood ear mushrooms into spoonable sizes. Combine the ☆ ingredients together. The chives should be chopped into small rounds. Prepare the katakuriko slurry (dissolve it in a bit of water).
- Heat a frying pan and add the ingredients in this order: Sesame oil, garlic, ginger, doubanjiang, then ground pork. Stir fry well. Add the combined sauce ingredients, and when it comes to a boil add the tofu and wood ear mushrooms.
- Cook over medium heat for a little while, then add the katakuriko slurry to thicken the sauce. Add the chives and then turn off the heat. Transfer to a serving plate and you're done. Delicious over rice!
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