Mapo Tofu
Description
A popular Chinese takeout food right here!
lemmuh
材料
（4 servings）
soft or medium firm tofu (cut into cubes)
1 pack (14 oz)
ground meat (chicken, pork or beef)
200 g
garlic (grated)
2 cloves
scallions (finely chopped)
2-3
canola oil
3 tablespoons
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For the bean sauce mix:
bean paste (豆板醤）
1 tablespoon
sweet bean sauce (甜麺醤）
1 tablespoon
fermented black bean sauce (豆豉醬）
1 teaspoon
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For the broth mix:
200 ml
sake
2 tablespoons
chicken bouillon powder
1 teaspoon
Chinese dark soy sauce
2 tablespoons
cane sugar
1 teaspoon
kosher salt
to taste
ground white pepper
to taste
toasted sesame oil
1 tablespoon
potato starch
1 1/2 tablespoons
3 tablespoons
sichuan peppercorn powder (花椒粉）
optional
作り方
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1
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Combine potato starch and water in a bowl, set aside.
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2
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Combine all the broth seasoning in a measuring cup.
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3
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Oil in a wok over medium high heat, add garlic.
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4
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Once garlic gets fragrant, add meat and cook until browned.
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5
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Add all the bean sauce mix and stir thoroughly.
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6
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Add the broth mix and bring it to a boil, add tofu.
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7
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Cook until heated through, add starch mix.
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8
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Bring to a boil once more and cook.
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9
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Cook until the sauce thickens. Taste, add salt as needed.
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10
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Add white pepper, scallion and oil then stir once more.
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11
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Serve.
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12
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NOTE: If you have time, do it like a restaurant!
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13
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In a large pot, bring water to a boil, add a pinch of salt.
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14
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Add tofu and cook for one minute. (Do not let it boil).
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15
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Leave the tofu in the pot, drain well when ready to cook!
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コツ・ポイント
For grown ups, use Sichuan or spicy bean paste to add a kick and sprinkle Sichuan pepper corn over the mapo tofu.
このレシピの生い立ち
Mapo tofu is one of our favorite Chinese dishes. It's less oily and salty, with just the right seasoning for us :-)
つくれぽ みんなのつくりましたフォトレポート
lemmuh
