Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, our family's authentic mapo tofu. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Our Family's Authentic Mapo Tofu is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Our Family's Authentic Mapo Tofu is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can have our family's authentic mapo tofu using 13 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Our Family's Authentic Mapo Tofu:

1. Make ready 1 block Tofu (firm or silken)
2. Take 100 to 150 grams Minced meat (pork)
3. Take 1 Japanese leek
4. Prepare 1 to 2 teaspoon Ginger
5. Get 1 to 2 teaspoon Garlic
6. Get 1 tbsp Doubanjiang
7. Get 1 tbsp ●Soy sauce
8. Make ready 1 tbsp ●Chicken soup stock granules
9. Get 1 tbsp ●Shaoxing wine (or cooking sake)
10. Take 2 tsp ●Tianmianjian (or a combination of miso & sugar)
11. Get 1 to 2 teaspoon ●Oyster sauce
12. Make ready 100 ml ●Water
13. Get 1 tbsp Katakuriko

Instructions to make Our Family's Authentic Mapo Tofu:

1. Finely chop the Japanese leek, ginger and garlic (or you can grate the ginger and garlic). Combine the ● seasonings.
2. Coat a frying pan with oil, add the garlic and turn on the heat. When steam bubbles float up from the garlic, add the Japanese leek and ginger and fry lightly.
3. Fry the doubanjiang in the empty space in the pan. When the doubanjiang has become fragrant, add the minced meat. Fry until the meat has become crumbly.
4. Add the ● ingredients and bring it to a boil. Add the tofu, brake it up with a ladle into bite-sized pieces, and heat for several minutes until warmed through.
5. When the tofu is warmed through, turn off the heat. Drizzle the katakuriko slurry (water not listed) from the sides of the pan, turn on the heat again, and bring to a boil shaking the pan.
6. Drizzle sesame oil to finish if you prefer! Sesame oil turns rancid quickly once it's heated, so drizzle at the end. It'll retain its aroma as well.
7. Silken tofu breaks up easily while cooking, so you don't have to break it up much when you add it to the pan.
8. It's better to add bamboo shoots and mushrooms after the meat has become crumbly.
9. Ready to serve and ENJOY!

So that is going to wrap this up for this special food our family's authentic mapo tofu recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!