Step-by-Step Guide to Prepare Quick My Family's Recipe for Szechuan Mapo Tofu

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Recipe of Super Quick Homemade My Family's Recipe for Szechuan Mapo Tofu. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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First of all, perhaps not all great lunches require actual cooking as a way to organize. A few of them are going to require the use of the microwave and some of them are going to need to get cooked or at least prepared before hand and reheated. The options are virtually limitless as soon as you comprehend the creative concept that really must be in place. You should also discover that a number of these thoughts are so simple that you will wonder why on earth you have never considered them. I hope that some of these ideas will get chief features within your home.

Many things affect the quality of taste from My Family's Recipe for Szechuan Mapo Tofu, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare My Family's Recipe for Szechuan Mapo Tofu delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make My Family's Recipe for Szechuan Mapo Tofu is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few components. You can have My Family's Recipe for Szechuan Mapo Tofu using 14 ingredients and 9 steps. Here is how you can achieve it.

I referred to Chef Masaru Nakagawa's book, and made my own adaptations with vinegar, garlic scapes, sesame oil and doubanjiang. The original recipe called for firm tofu, but I wanted to use silken tofu, so I cut the tofu into pretty large pieces to account for it breaking up a bit, and that went very well.

If you don't have a food processor, use thinly sliced pork shoulder or pork belly, chop up roughly, then bash it with a kitchen knife to finely mince it. If you don't want to bother with this, you can use pre-ground meat too. If you heat the wok with oil (a generous amount, about 1 tablespoon) and toss it out before stir frying, the ingredients won't get burned even if you cook over high heat. The secret of the dish is to add oil for shine and to round out the flavor. Recipe by Ata

Ingredients and spices that need to be Prepare to make My Family's Recipe for Szechuan Mapo Tofu:

1. 1 block Silken tofu
2. 120 grams Pork shoulder (or ground pork)
3. 1/3 of a stalk Finely chopped Japanese leek
4. 1 to 2 stalks Garlic scape (or garlic leaves)
5. 200 ml Chicken stock
6. 1 tbsp ★ Douchi
7. 1/2 tbsp ★ Doubanjiang
8. 2 tbsp ★ Tianmianjiang
9. 2 pinch ★ Sugar
10. 1 tbsp Shaoxing wine
11. 1 abou 2 tablespoons of the flour Katakuriko slurry
12. 1 tsp plus Sesame oil for finishing
13. 1 Sansho Japanese pepper
14. 2/3 tsp Vinegar (optional)

Steps to make My Family's Recipe for Szechuan Mapo Tofu

1. Roughly grind up the fatty bits of pork in a food processor.
2. Chop up the leek roughly. Cut the garlic scape stems into 4 cmlong pieces.
3. In a pan, bring 500 ml of water to a boil, and add the tofu that's been cut into large chunks, as well as the garlic stems. Take the tofu and garlic steams out just before the water comes to a boils. Attention: if you boil the tofu for too long, it will lose the wobbly pudding-like texture.
4. Heat up a wok over high heat. When the wok is hot add oil, swirl it around and pour out. Add 1 tablespoon of oil to the wok, and add the ground pork from Step 1 and stir fry. When the meat becomes crumbly, add the garlic scape and the ingredients marked with ★ and continue stir frying.
5. Pour in the chicken stock and stir the wok from the bottom so that you get all the flavor that's on the surface. Add the tofu from Step 3. Turn down the heat to low, add the Shaoxing wine, and simmer for 2-3 minutes.
6. Dribble in the katakuriko slurry (2:1 water to katakuriko ratio) from a height, and in a round, circling motion. Swivel the wok and the ladle around at the same time.
7. When the sauce has thickened, add the vinegar and leek.
8. Turn the heat to high, and drizzle in sesame oil around the sides of the wok. Shake the wok so that the oil sinks to the bottom too. Add sansho pepper to taste.
9. Bon appetit.

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So that is going to wrap it up with this special food Simple Way to Make Favorite My Family's Recipe for Szechuan Mapo Tofu. Thanks so much for reading. I'm sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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