Meaty But Still Healthy Mapo Doufu
Meaty But Still Healthy Mapo Doufu

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, meaty but still healthy mapo doufu. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Meaty But Still Healthy Mapo Doufu is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. Meaty But Still Healthy Mapo Doufu is something which I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can have meaty but still healthy mapo doufu using 16 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Meaty But Still Healthy Mapo Doufu:
  1. Prepare 500 grams Silken tofu
  2. Take 200 grams Pork fillet
  3. Make ready 1/3 of a stalk ※ Japanese leek
  4. Prepare 2 ※ Dried shiitake mushrooms
  5. Make ready 1 large clove ※ Garlic
  6. Get 1 piece ※ Ginger
  7. Make ready 1 tbsp Doubanjiang
  8. Take Seasoned ingredients:
  9. Prepare 400 ml ★ Water
  10. Take 2 tsp ★ Weipa or chicken stock granules
  11. Get 2 tbsp ★ Oyster sauce
  12. Prepare 2 tsp ★ Soy sauce
  13. Get 1 tsp ★ Sugar
  14. Take 2 tbsp dissolved in 4 tablespoons of water Katakuriko
  15. Prepare 1 tsp Sesame oil
  16. Prepare 1 Green onions or scallions
Instructions to make Meaty But Still Healthy Mapo Doufu:
  1. Rehydrate the dried shiitake mushrooms with water beforehand. Wrap the tofu in paper towels and microwave for 4 minutes at 600 W to drain out the excess water.
  2. Grind the pork filet in a food processor. Finely chop the ingredients marked with ※. Combine the ingredients marked with ★.
  3. Stir-fry the chopped up pork in a large frying pan in a little oil until the meat is crumbly.
  4. Add the chopped up vegetables marked with ※ and stir-fry briefly, then add the doubanjiang and stir-fry a bit more.
  5. Add the combined sauce ingredients marked with ★, add the cut tofu and bring to a boil.
  6. Once the tofu has cooked through, swirl in the katakuriko slurry, agitate the pan and mix briskly. Avoid crushing the tofu!
  7. Turn the heat back on to low and simmer for 2 to 3 minutes until the katakuriko is cooked through. Finish off with a swirl of sesame oil to make the dish more fragrant, and it's done.
  8. You may end up with leftover katakuriko slurry. Add it slowly while watching the sauce, and stop when it has thickened to your preference.
  9. Weipa is a versatile and convenient condiment! It's this can with the picture of the odd-looking guy!! You can get it in the Chinese ingredient section of your supermarket ♪

So that is going to wrap it up with this special food meaty but still healthy mapo doufu recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!