Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, mabo dofu. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Mabo Dofu is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Mabo Dofu is something which I have loved my entire life.
This mapo tofu recipe is the true blue, authentic real deal—the spicy, tongue-numbing, rice-is-absolutely-not-optional mapo tofu that you get in the restaurants! The Japanese-style Mapo Tofu (Mabo Dofu) is incredibly flavorful but less spicy than the Sichuan-style. Mapo tofu (Chinese: 麻婆豆腐; pinyin: mápó dòufu) is a popular Chinese dish from [Sichuan]] province.
To begin with this particular recipe, we have to first prepare a few components. You can cook mabo dofu using 18 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Mabo Dofu:
- Take Flour-Water Slurry
- Get 1/4 c flour
- Make ready 1/3 to 1/2 c of water
- Prepare Seasoning
- Take to taste (sea) salt
- Take 1 tsp garlic powder
- Get 1/4 c dashi (dried Japanese fish stock) or 1-2 tbsp of miso or 1-2 chicken bouillion [this is really to taste, since it's used to add the most savory flavour]
- Make ready 1 pinch turmeric powder (for color) OPTIONAL
- Make ready 1 pinch paprika (for color) OPTIONAL
- Get 2 tbsp ground chili or 1 tbsp of fresh spicy pepper (I use habanero) OPTIONAL
- Take 2 tbsp soy sauce
- Get 1 tbsp sesame oil
- Take Filling
- Take 4 baby bok choy, sliced or diced
- Get 1 1/2 stalks celery, sliced or diced
- Take 1-2 cloves garlic, minced
- Take 1 1/2 box soft tofu, cut into small cubes
- Prepare 1/2 lb ground beef or other (about beef/pork/turkey: be sure to "cut" into small pieces when cooking so you don't end up with meat clumped together)
Personally I like to cook this. Mapo Doufu, or Mabo Tofu (マーボー豆腐) is a popular Chinese dish in Japan. Sweeter and less spicy than the Sichuan original Mabo Tofu. Mapo tofu (麻婆豆腐, ma po dou fu) is one of the most popular classic Sichuan dishes.
Instructions to make Mabo Dofu:
- In a small bowl mix the water and flour, gradually adding the flour. Be sure that it's not too thin or too thick. Set aside mixture for later. - - Note: It should feel like you've added a bit of water to some honey, still somewhat thick but moves a lot smoother.
- In a pan, add some oil and saute the meat until brown. Season lightly with salt. Add the veggies and cook till soft, then add the tofu last. - - Note: Garlic and spicy pepper should be cooked last among the vegetables to avoid burning.
- Add your seasonings, then the flour-water slurry and mix thoroughly immediately. If it seems like it's too thick, add some water to thin it out. When everything has thickened up nicely and sticks together more or less, it's done! Serve over rice.
- THIS IS NOT A STEP; if you feel that the ingredient list is way too long then just go with a basic mabo dofu recipe using just the ground meat, your choice of veggies and the dashi, soy sauce, sesame oil and salt. That's really all you need, everything else is just my preference, such as the habanero.
It has a spicy, pungent, and appetizing flavor that goes perfectly with steamed rice. Mabo Tofu (or Mapo Tofu) is one of the very popular Chinese dishes in Japan. Tofu in a garlicky, spicy meat sauce is vey tasty, and it goes very well with Steamed Rice. If you've reached this point your sauce should be prepared and at. Mapo Tofu - Learn how to make flavorful, and delicious Chinese mapo tofu with this easy recipe that you can make at home and better than restaurants.
So that’s going to wrap this up for this special food mabo dofu recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
