How to Cook Yummy My Mapo Tofu

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Before you jump to My Mapo Tofu recipe, you may want to read this short interesting healthy tips about Turn to Food to Elevate Your Mood.

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We hope you got insight from reading it, now let’s go back to my mapo tofu recipe. You can cook my mapo tofu using 18 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to cook My Mapo Tofu:

1. Take of Ground pork.
2. Take of Vegetable oil.
3. You need of Ginger, minced.
4. You need of Garlic, minced.
5. Get of plus, Doubanjiang.
6. Get of Tianmianjiang.
7. Use of plus Japanese leek, minced.
8. You need of ● Water.
9. Provide of ● Chicken stock granules.
10. Use of ● Sake.
11. Provide of ● Sugar.
12. Take of ● Soy sauce.
13. Prepare of Silken tofu.
14. Prepare of Pepper.
15. Provide of ★ Katakuriko.
16. You need of ★ Water.
17. Get of Sesame oil.
18. You need of Green onions or scallions.

Instructions to make My Mapo Tofu:

1. Heat the vegetable oil in a frying pan and cook the ground pork over high heat. (cook until the juices run clear)..
2. Add the ginger, garlic, doubanjiang, tianmianjiang, and minced leek and stir-fry. (It can burn easily once the paste ingredients are added, so lower the heat to medium)..
3. Combine the ● ingredients and add to the pan. Turn the heat to high..
4. Once it boils, add the cut silken tofu and boil over high heat (don't stir it too much). Season with pepper..
5. If you drain the water from the tofu beforehand, the dish won't become watery..
6. Combine the ★ ingredients. Lower the heat to medium and gradually add in the ★ ingredients (※ the tofu will fall apart easily, so stir gently). Let it simmer on high heat for a short time..
7. Drizzle in some sesame oil on the surface of the pan to finish. Arrange in a dish and optionally garnish with green onion or the white section of a leek..
8. There's also an eggplant version: https://cookpad.com/en/recipes/143123-our-family-s-mapo-eggplant-recipe https://cookpad.com/us/recipes/143123-our-familys-mapo-eggplant-recipe.
9. You could also top it with thin slices from the white portion of Japanese leek. It still tastes delicious without it..

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