Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, delicious! mellow but spicy! tomato and miso sichuan mapo doufu. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Delicious! Mellow but Spicy! Tomato and Miso Sichuan Mapo Doufu is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Delicious! Mellow but Spicy! Tomato and Miso Sichuan Mapo Doufu is something that I’ve loved my entire life.
Preparation: Blanch the tomato in hot water and then transfer to cold water to peal off the skin. Cut it into wedges then cut into half again. The Japanese-style Mapo Tofu (Mabo Dofu) is incredibly flavorful but less spicy than the Sichuan-style.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook delicious! mellow but spicy! tomato and miso sichuan mapo doufu using 20 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Delicious! Mellow but Spicy! Tomato and Miso Sichuan Mapo Doufu:
- Prepare 1 block Firm tofu
- Get 1 large Tomatoes
- Get 150 grams ☆Minced pork
- Prepare 1 less than 1 tablespoon ☆Sesame oil for frying
- Make ready 2 tsp ● Minced garlic
- Take 2 tsp ● Minced ginger
- Make ready 1 tbsp ● Doubanjiang
- Make ready 2 tbsp ○ Tianmianjiang
- Get 1 tbsp ○Red miso
- Get Soup
- Make ready 200 ml Lukewarm water
- Get 1 tsp Chicken soup stock granules
- Make ready 1/2 tsp Sugar
- Take 1 tbsp Shaoxing wine (or sake)
- Take Toppings:
- Make ready 1 Katakuriko slurry
- Prepare 1/2 a chili pepper Finely chopped green onion
- Prepare 1 Pepper
- Take 1 Sansho pepper powder
- Get 1 tbsp Sesame seed oil
Mapo Doufu (麻婆豆腐 Mābō Doufu) is a dish made by Terunori Kuga and taught to the members of the Chinese Cuisine RS. It is also one of Terunori's dish for the Moon Banquet Festival. This dish utilizes the balance between sichuan peppercorns and chili peppers of also known in chinese as. Both of Sichuan chilli bean paste (aka spicy Doubanjiang) and chilli powder contribute to the spiciness.
Instructions to make Delicious! Mellow but Spicy! Tomato and Miso Sichuan Mapo Doufu:
- Preparation: Blanch the tomato in hot water and then transfer to cold water to peal off the skin. Cut it into wedges then cut into half again. Cut the tofu in about 2 cm blocks and drain the tofu for about 1 hour.
- Mix the ingredients for soup.
- Pour sesame oil in a wok and fry the minced meat. Fry the meat in strong heat until the meat is cooked through.
- Gather the meat to the upper side of the frying pan and reduce the heat to low. Put the ● ingredients in the wok and fry until aromatic. Add the ○ ingredients to the frying pan.
- Mix all ingredients in the wok well.
- Add the tofu, tomato and soup and mix. Cook on high heat. Let it boil it for about 2 to 3 minutes.
- Add the katakuriko slurry and make the soup as thick as you'd like. Add black pepper, sansho pepper and leek and cook it for about 1 minute and add sesame oil. Then it's all set to serve.
- ※If you like it spicy, replace about half of the sesame oil with ra-yu. I sprinkled on some sliced leek to garnish.
The latter is also used to enhance the reddish colour of the dish. Different brands of Sichuan chilli bean paste may vary in saltiness, hotness and texture. Mapo tofu (Chinese: 麻婆豆腐; pinyin: mápó dòufu) is a popular Chinese dish from Sichuan province. It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension. I Lived on mapo tofu back in college.
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