Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, our family's authentic mapo tofu. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Our Family's Authentic Mapo Tofu is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Our Family's Authentic Mapo Tofu is something that I’ve loved my entire life. They are nice and they look wonderful.

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

Steps 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’s going to wrap this up with this exceptional food our family's authentic mapo tofu recipe. Thank you very much for reading. I am 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 on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!