How to Prepare Quick Tofu and Shrimp Salt-Flavored Mapo Tofu with Crunchy Crispy Toppings

Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to make a special dish, tofu and shrimp salt-flavored mapo tofu with crunchy crispy toppings. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Tofu and Shrimp Salt-Flavored Mapo Tofu with Crunchy Crispy Toppings is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Tofu and Shrimp Salt-Flavored Mapo Tofu with Crunchy Crispy Toppings is something that I’ve loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook tofu and shrimp salt-flavored mapo tofu with crunchy crispy toppings using 14 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Tofu and Shrimp Salt-Flavored Mapo Tofu with Crunchy Crispy Toppings:

1. Take 1 block Tofu
2. Get 12 Shrimp
3. Get 20 grams Frozen green peas
4. Make ready 1 piece ◎ Carrot (minced)
5. Take 1 piece ◎ Ginger (minced)
6. Make ready 1 tbsp ◎ Green onion (minced)
7. Make ready 1/4 to 1/2 teaspoons Doubanjiang
8. Take 200 ml ■ Water
9. Prepare 1 1/2 tsp ■ Chicken soup stock granules
10. Prepare 1/4 tsp ■ Salt
11. Prepare 1 tbsp ■ Sake
12. Prepare 1 tbsp Sesame oil
13. Get 1 Katakuriko slurry
14. Make ready 1 Tempura crumbs and green onion for garnish

Instructions to make Tofu and Shrimp Salt-Flavored Mapo Tofu with Crunchy Crispy Toppings:

1. Drain the water from the tofu very well. Peel the shrimp, remove the intestinal tracts. Sprinkle with a little sake (not listed) and massage the shrimp well. If you need to make tempura crumbs do it now: Fry some tempura batter by drizzling it into hot oil, then take out and drain well.
2. Heat up the sesame oil in a frying pan, add the ingredients marked with ◎ and stir fry until aromatic. Add the doubanjiang and stir fry lightly.
3. Add the ingredients marked with ■ and bring to a boil. Add the green peas.
4. Add the tofu that has been cut into easy to eat pieces, and shake the frying pan.
5. When it comes to a boil again, add the shrimp. When they change color turn off the heat. Add the katakuriko slurry, stir gently, then turn the heat on again and cook until the sauce has thickened.
6. Transfer to a serving plate and top with tempura crumbs and thinly sliced green onion.
7. This is a version where the tempura crumbs are simmered in the sauce. I just changed used red chili peppers to doubanjiang. Otherwise all the other amounts are the same. It's also delicious served over rice (enough for 2 servings).

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