Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, authentic & easy mapo doufu. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Authentic & Easy Mapo Doufu is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Authentic & Easy Mapo Doufu is something which I’ve loved my entire life.

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To begin with this particular recipe, we have to prepare a few ingredients. You can cook authentic & easy mapo doufu using 17 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Authentic & Easy Mapo Doufu:

1. Make ready 200 grams Ground meat (beef and pork mix)
2. Take 1 block Silken tofu
3. Make ready 2/3 Leek
4. Take 2 tbsp Vegetable oil
5. Prepare 1 tbsp Sesame oil for flavor
6. Prepare 2 tbsp Katakuriko (to thicken the sauce)
7. Prepare [Spices]
8. Make ready 1 tbsp Doubanjiang
9. Take 1 tbsp Douchi
10. Make ready 1 clove Garlic
11. Prepare 1 piece Ginger
12. Get 2 Takanotsume
13. Take [Seasoning ingredients]
14. Make ready 200 ml Chicken stock granules
15. Make ready 2 tbsp Soy sauce
16. Prepare 2 tbsp Shaoxing wine or sake
17. Make ready 1 tbsp Oyster sauce

Instructions to make Authentic & Easy Mapo Doufu:

1. Chop the garlic and ginger finely, and combine with the de-seeded chili peppers, doubanjiang and douchi.
2. Dissolve 2 teaspoons of Weipa in 1 cup of water, and combine with oyster sauce, soy sauce, and Shaoxing wine.
3. Chop the leek finely, and slice the tofu in to 3 cm squares. Dissolve the katakuriko in an equal amount of water.
4. Heat vegetable oil in a wok, and saute the combined ingredients from Step 1 over low heat being careful not to burn it. This brings out the fragrance of the ingredients.
5. When it smells good, add the ground meat and break it up while mixing with the seasoning ingredients. Keep stir frying until crumbly. The oil should look quite clear.
6. When the meat is cooked through add the ingredients from Step 2 and bring to a boil, add the leek and tofu, and stir gently while simmering. If you have Szechuan peppers, add a little to taste.
7. When the tofu is heated through, add the katakuriko slurry little by little while stirring the sauce gently, then boil for about 40 seconds at a high heat to thicken. Lastly add sesame oil and mix together, simmer for an additional 30 seconds then turn off the heat.
8. If you are using silken tofu use as-is, if using firm tofu boil for a few minutes in salted water beforehand and drain. I’ve recently been adding 1 tablespoon of tianmianjang and garlic shoots.
9. Ready to serve and ENJOY!

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