Recipe of Ultimate Meaty But Still Healthy Mapo Doufu

Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, meaty but still healthy mapo doufu. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Meaty But Still Healthy Mapo Doufu is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Meaty But Still Healthy Mapo Doufu is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can cook meaty but still healthy mapo doufu using 16 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Meaty But Still Healthy Mapo Doufu:

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

Instructions 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 exceptional food meaty but still healthy mapo doufu recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!