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The ingredients needed to prepare Easy Authentic Mapo Tofu with Miso and Doubanjiang:
- Take Tofu (firm or silken)
- Take Japanese leek
- You need Ground meat (chicken or pork)
- Prepare Doubanjiang
- Prepare Garlic (tube garlic is fine)
- Provide ☆Miso
- You need ☆Water
- You need ☆Chicken soup stock granules
- Use ☆Sugar
- Provide dessert spoon Oyster sauce (if you have it)
- Get Oil
- Get Sesame oil
- Use Ra-yu
- Provide Katakuriko
Instructions to make Easy Authentic Mapo Tofu with Miso and Doubanjiang:
- I didn't have any ground meat this time so I used chicken breast meat and cut it finely. Cut the Japanese leek and garlic finely (you can also use garlic from a tube). Cut the tofu into roughly 24 pieces.
- Add the oil, garlic, and doubanjiang into the frying pan and heat. If you want to make it spicy, add some takanotsume. Add the ground meat and stir-fry.
- Mix the ☆ ingredients beforehand and then add to the frying pan. (Add oyster sauce too if you have it.) Bring the ingredients to a boil and then add the Japanese leek and tofu.
- Add the katakuriko dissolved in some water. Add some sesame oil and ra-yu as a finishing touch and you're done.
It's been called the soul of Sichuan cooking and it's what will give your mapo tofu that glorious. You can make this easily with the ingredients in your kitchen. Even if the tofu crumbles a little, it's still delicious when mixed with the sauce. The name mapo tofu seems a bit bizarre at first blush - literally translated, it's a truncation of mázi pópo (麻子婆婆), which basically If you must substitute for doubanjiang, look to another pungent/salty sauce like red miso or Korean doenjang. This mapo tofu recipe is the true blue, authentic real deal—the spicy, tongue-numbing, rice-is-absolutely-not-optional mapo tofu that you get in the restaurants!
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