Step-by-Step Guide to Make Quick Authentic & Easy! Spicy Hot Mapo Tofu

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We hope you got insight from reading it, now let's go back to authentic & easy! spicy hot mapo tofu recipe. To cook authentic & easy! spicy hot mapo tofu you only need 18 ingredients and 8 steps. Here is how you do it.

The ingredients needed to make Authentic & Easy! Spicy Hot Mapo Tofu:

  1. Get of Tofu.
  2. Provide of Minced pork.
  3. Use of teaspoon of water and katakuriko Katakuriko dissolved in water.
  4. Use of "A" seasonings.
  5. Get of knob Ginger (finely chopped).
  6. Get of Garlic (finely chopped).
  7. Provide of handful Green onion (finely chopped).
  8. You need of Doubanjiang.
  9. You need of "B" seasonings.
  10. Prepare of Chinese soup stock (powder dissolved in water).
  11. Provide of Sake.
  12. Take of each Red miso and soy sauce.
  13. Prepare of Sugar.
  14. Prepare of "C" seasonings.
  15. Take of Sesame oil.
  16. Get of drops Ra-yu.
  17. Take of Japanese leek to garnish (green onion look pretty).
  18. Use of Sansho pepper (Szechuan pepper is better).

Instructions to make Authentic & Easy! Spicy Hot Mapo Tofu:

  1. Drain the tofu in a colander. Combine "B" seasonings. (Weipa doesn't have to be dissolved completely at this point.).
  2. Put 1 tablespoon of vegetable oil (not listed in the ingredients) in a frying pan. Add the "A" seasonings and fry over a low heat to evaporate the excess moisture of doubanjiang. Fry until fragrant without letting it burn..
  3. Add the minced pork and break it up with a wooden spatula. Cook through over medium heat. After cooking the pork through, add the "B" seasonings and stir well with a wooden spatula until the seasonings are completely dissolved..
  4. After it comes to a boil, cut the tofu into large bite sizes with a spoon and add to the frying pan. It is better to use a spoon than a knife because it creates a surface that absorbs the sauce better..
  5. Check the seasoning. If it is too strong, add more Chinese soup stock. Stir carefully without breaking the tofu..
  6. Continue to cook over medium heat for about 3 minutes until the sauce thickens (reduced to 2/3). Add katakuriko dissolved in water to thicken the sauce..
  7. Reduce the sauce well first before adding the katakuriko slurry, otherwise the sauce won't thicken! If it is not thickened enough, add more..
  8. Turn the heat off and add the "C" seasonings (this decides the overall flavor of the dish!). Transfer to a serving dish and sprinkle with green onion..

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