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

Before you jump to Meaty But Still Healthy Mapo Doufu recipe, you may want to read this short interesting healthy tips about Goodies that offer You Energy.

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A large assortment of quick health snacks is easily obtainable. When you make the decision to be healthy, it’s simple to find what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to meaty but still healthy mapo doufu recipe. To make meaty but still healthy mapo doufu you need 16 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to make Meaty But Still Healthy Mapo Doufu:
  1. You need Silken tofu
  2. You need Pork fillet
  3. Provide of a stalk ※ Japanese leek
  4. You need ※ Dried shiitake mushrooms
  5. You need clove ※ Garlic
  6. Take ※ Ginger
  7. Use Doubanjiang
  8. You need Seasoned ingredients:
  9. Take ★ Water
  10. Prepare ★ Weipa or chicken stock granules
  11. You need ★ Oyster sauce
  12. Get ★ Soy sauce
  13. Get ★ Sugar
  14. Provide dissolved in 4 tablespoons of water Katakuriko
  15. Get Sesame oil
  16. Get 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 ♪

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