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The ingredients needed to prepare Mapo Tofu at Home:
- Provide 200 grams Mixed ground beef and pork (or just pork)
- Get 1 block Tofu
- Provide 1⁄2 of a small Onion
- Take 5 cm White part of a leek
- Get 1 piece/clove each Ginger and garlic
- Use 1 dash Chinese garlic chives
- Get 1 heaping teaspoon Doubanjiang
- Prepare 1 tsp of each ● Chinese soup stock, miso
- Use 1⁄4 tsp ● Salt
- Take 1 1⁄2 tsp ● Sugar
- Provide 1⁄2 tbsp ● Sesame oil
- Take 1 tbsp ● Soy sauce
- Prepare 1 tbsp ● Sweet chili sauce
- You need 1 tbsp ● Ketchup
- Provide 100 ml ● Water or hot water
- You need 1 tbsp ☆ Katakuriko
- You need 2 tbsp ☆ Water
Steps to make Mapo Tofu at Home:
- Finely chop the leek, garlic and ginger.
- Combine the ● ingredients.
- Flavor the ground meat with 1 tablespoon each of soy sauce and sake (not listed).
- Heat vegetable oil (not listed) in a frying pan, and stir fry the ginger and garlic, being careful not to let it burn.
- When it is fragrant, add the ground meat, and stir fry until it changes color.
- Add the onion and leek, as well as the doubanjiang. The doubanjiang will spit a bit, so be careful.
- Cut the tofu into bite sized pieces and put on a plate. Microwave without covering for 2 to 3 minutes at 500 W to expel excess water.
- When the onion has softened, add the ● sauce and the tofu, and simmer for a few minutes. While it's simmering, drizzle in the katakuriko slurry. Stir in the Chinese garlic chives, turn off the heat, and it's done.
- The photo here shows a mapo tofu rice bowl.
- The next day, the sauce will stiffened up to a meat-miso sauce consistency, so I combined it with rice for mapo fried rice.
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