Easiest Way to Prepare Any-night-of-the-week Meaty But Still Healthy Mapo Doufu

Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, meaty but still healthy mapo doufu. One of my favorites. This time, I’m gonna make it a 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’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Meaty But Still Healthy Mapo Doufu is something which I have loved my entire life. They’re fine and they look wonderful.

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

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

1. Make ready Silken tofu
2. Make ready Pork fillet
3. Prepare of a stalk ※ Japanese leek
4. Make ready ※ Dried shiitake mushrooms
5. Get clove ※ Garlic
6. Prepare ※ Ginger
7. Take Doubanjiang
8. Take Seasoned ingredients:
9. Get ★ Water
10. Take ★ Weipa or chicken stock granules
11. Take ★ Oyster sauce
12. Make ready ★ Soy sauce
13. Get ★ Sugar
14. Get dissolved in 4 tablespoons of water Katakuriko
15. Take Sesame oil
16. Take 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 this up for this exceptional food meaty but still healthy mapo doufu recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!