Steps to Prepare Speedy Meaty But Still Healthy Mapo Doufu
Hello everybody, hope you're having an incredible day today. Today, we're going to make a special dish, Step-by-Step Guide to Prepare Any-night-of-the-week Meaty But Still Healthy Mapo Doufu. One of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Meaty But Still Healthy Mapo Doufu, 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 Meaty But Still Healthy Mapo Doufu 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 Meaty But Still Healthy Mapo Doufu is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to prepare a few ingredients. You can have Meaty But Still Healthy Mapo Doufu using 16 ingredients and 9 steps. Here is how you cook it.
Sometimes I feel like having oily Chinese food... but I worry about the calories, so I made this as healthy as possible.
If you need a frying pan with a non-stick surface you just need a little bit of oil for stir-frying, so you can cut the calories even further! Add chopped green onions at the end to taste ♪ It will become too salty if you add too much Wei-pa, so add a bit less than you would other brands of chicken stock. Recipe by Pu-kosan
Ingredients and spices that need to be Take to make Meaty But Still Healthy Mapo Doufu:
- 500 grams Silken tofu
- 200 grams Pork fillet
- 1/3 of a stalk ※ Japanese leek
- 2 ※ Dried shiitake mushrooms
- 1 large clove ※ Garlic
- 1 piece ※ Ginger
- 1 tbsp Doubanjiang
- Seasoned ingredients:
- 400 ml ★ Water
- 2 tsp ★ Weipa or chicken stock granules
- 2 tbsp ★ Oyster sauce
- 2 tsp ★ Soy sauce
- 1 tsp ★ Sugar
- 2 tbsp dissolved in 4 tablespoons of water Katakuriko
- 1 tsp Sesame oil
- 1 Green onions or scallions
Instructions to make Meaty But Still Healthy Mapo Doufu
- 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.
- Grind the pork filet in a food processor. Finely chop the ingredients marked with ※. Combine the ingredients marked with ★.
- Stir-fry the chopped up pork in a large frying pan in a little oil until the meat is crumbly.
- Add the chopped up vegetables marked with ※ and stir-fry briefly, then add the doubanjiang and stir-fry a bit more.
- Add the combined sauce ingredients marked with ★, add the cut tofu and bring to a boil.
- Once the tofu has cooked through, swirl in the katakuriko slurry, agitate the pan and mix briskly. Avoid crushing the tofu!
- 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.
- You may end up with leftover katakuriko slurry. Add it slowly while watching the sauce, and stop when it has thickened to your preference.
- 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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So that's going to wrap this up with this exceptional food Simple Way to Make Homemade Meaty But Still Healthy Mapo Doufu. Thanks so much for your time. I am confident that you will 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 family, friends and colleague. Thank you for reading. Go on get cooking!