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We hope you got insight from reading it, now let’s go back to our family's mapo doufu with lots of sauce recipe. To cook our family's mapo doufu with lots of sauce you only need 13 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to make Our Family's Mapo Doufu with Lots of Sauce:
- You need 1 block Tofu (silken)
- Get 100 grams Ground pork
- Provide 2 to 3 Wood ear mushrooms
- Prepare 2 tsp Doubanjiang
- Get 2 cm worth from the tube of each Garlic and ginger (I used tubed type)
- Provide 300 ml ☆ Lukewarm water
- Prepare 2 tsp ☆ Chicken stock granules
- Use 1 tsp ☆Tianmianjiang (or miso)
- Prepare 1 tsp ☆ Soy sauce
- Provide 1 tsp ☆ Ketchup
- Prepare 1 tsp ☆ Mirin
- Provide 1 tbsp Sesame oil (for stir frying)
- Take 1 Chinese chives (or green onion) finely chopped
Instructions to make Our Family's Mapo Doufu with Lots of Sauce:
- Wrap the tofu in kitchen paper towels and microwave for 2 minutes. Leave to drain. Rehydrate the wood ear mushrooms in lukewarm water. Sprinkle a little sake (not listed) on the ground pork and fluff it up.
- Chop the tofu and wood ear mushrooms into spoonable sizes. Combine the ☆ ingredients together. The chives should be chopped into small rounds. Prepare the katakuriko slurry (dissolve it in a bit of water).
- Heat a frying pan and add the ingredients in this order: Sesame oil, garlic, ginger, doubanjiang, then ground pork. Stir fry well. Add the combined sauce ingredients, and when it comes to a boil add the tofu and wood ear mushrooms.
- Cook over medium heat for a little while, then add the katakuriko slurry to thicken the sauce. Add the chives and then turn off the heat. Transfer to a serving plate and you're done. Delicious over rice!
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