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

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, meaty but still healthy mapo doufu. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Meaty But Still Healthy Mapo Doufu is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Meaty But Still Healthy Mapo Doufu is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook meaty but still healthy mapo doufu using 16 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Meaty But Still Healthy Mapo Doufu:
  1. Prepare 500 grams Silken tofu
  2. Get 200 grams Pork fillet
  3. Get 1/3 of a stalk ※ Japanese leek
  4. Take 2 ※ Dried shiitake mushrooms
  5. Get 1 large clove ※ Garlic
  6. Prepare 1 piece ※ Ginger
  7. Prepare 1 tbsp Doubanjiang
  8. Get Seasoned ingredients:
  9. Get 400 ml ★ Water
  10. Prepare 2 tsp ★ Weipa or chicken stock granules
  11. Take 2 tbsp ★ Oyster sauce
  12. Make ready 2 tsp ★ Soy sauce
  13. Make ready 1 tsp ★ Sugar
  14. Prepare 2 tbsp dissolved in 4 tablespoons of water Katakuriko
  15. Get 1 tsp Sesame oil
  16. Make ready 1 Green onions or scallions
Steps 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 ♪

So that’s going to wrap it up for this special food meaty but still healthy mapo doufu recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!