Simple Way to Make Ultimate Mapo Tofu For Rice
Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, How to Prepare Favorite Mapo Tofu For Rice. One of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Mapo Tofu For Rice, 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 Mapo Tofu For Rice 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 Mapo Tofu For Rice is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must prepare a few components. You can have Mapo Tofu For Rice using 12 ingredients and 4 steps. Here is how you cook that.
When I was in Hong Kong, I was really into mapo tofu and ate it every day.
You won't need aanything else with your rice!!
It's really delicious.
I may have already eaten two bowlfuls all by myself....
Mapo tofu goes so well with rice, doesn't it? Recipe by mijung
Ingredients and spices that need to be Take to make Mapo Tofu For Rice:
- 450 grams Tofu
- 200 grams Ground Pork
- 170 grams Green onion
- 2 clove Garlic
- 2 teaspoons, chopped Ginger
- 2 tbsp Doubanjiang
- 1 tbsp Oyster sauce
- 1/2 tbsp Soy sauce
- 2 tbsp Sake
- 2 tbsp Sesame oil
- 1 dash of each Pepper and sugar
- 1 Katakuriko slurry
Steps to make Mapo Tofu For Rice
- 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.
- 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.
- 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.
- This is the brand of doubanjiang I use. It's pretty spicy.
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