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Mapo Tofu For Rice
Mapo Tofu For Rice

Before you jump to Mapo Tofu For Rice recipe, you may want to read this short interesting healthy tips about Strength Raising Snacks.

Enjoying healthy foods makes all the difference in how we feel. We tend to feel way less gross whenever we increase our intake of healthy foods and lower our consumption of junk foods. A bit of pizza does not make you feel as healthy as consuming a fresh green salad. This is usually a problem, however, in terms of eating between goodies. You can spend several hours at the grocery store searching for the perfect snack foods to allow you to feel healthy. Here are a few healthy snacks which you can use when you need a fast pick me up.

Whole grain foods are an excellent choice for a fast wholesome snack. A mid-morning snack of whole grain bread coupled with some protein will maintain you until it’s time for lunch. Chips and crackers created from whole grains can be excellent for quick snacks to eat on the go. Make the change from refined products including white bread to the healthier whole grain alternatives.

There are lots of healthy treats you can choose that don’t involve a lot of preparation or searching. Choosing to live a healthy life style can be as uncomplicated as you want it to be.

We hope you got benefit from reading it, now let’s go back to mapo tofu for rice recipe. To cook mapo tofu for rice you only need 12 ingredients and 4 steps. Here is how you do it.

The ingredients needed to prepare Mapo Tofu For Rice:
  1. Take Tofu
  2. Use Ground Pork
  3. You need Green onion
  4. Take Garlic
  5. Provide teaspoons, chopped Ginger
  6. Get Doubanjiang
  7. Prepare Oyster sauce
  8. Use Soy sauce
  9. Take Sake
  10. Prepare Sesame oil
  11. Use of each Pepper and sugar
  12. Provide Katakuriko slurry
Instructions to make Mapo Tofu For Rice:
  1. Put a generous amount of vegetable oil (not listed) in a frying pan, and add the finely chopped garlic and ginger. Stir fry, being careful not to let it burn. When it's fragrant, add the chopped green onion. I like to add tons because I like it, so I always put about this much.
  2. Add the ground pork and stir fry, and when it has changed color, add the doubanjiang, oyster sauce, soy sauce, sake, pepper and sugar, and continue to stir fry. When the sauce is evenly distributed, pour in about 350 ml of water. Add the cubed tofu, and simmer over high heat.
  3. When the sauce has reduced to about half, turn off the heat and stir in the katakuriko slurry little by little until the sauce has thickened. Turn the heat back on, drizzle with sesame oil and it's done! The tofu falls apart easily, so be gentle. Adjust the seasoning with doubanjiang and oyster sauce.
  4. This is the brand of doubanjiang I use. It's pretty spicy.

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