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My Mapo Tofu
My Mapo Tofu

Before you jump to My Mapo Tofu recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater

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We hope you got insight from reading it, now let’s go back to my mapo tofu recipe. You can cook my mapo tofu using 18 ingredients and 9 steps. Here is how you do it.

The ingredients needed to make My Mapo Tofu:
  1. Use Ground pork
  2. Take Vegetable oil
  3. Get Ginger, minced
  4. Provide Garlic, minced
  5. Prepare plus, Doubanjiang
  6. Use Tianmianjiang
  7. Prepare plus Japanese leek, minced
  8. Use ● Water
  9. Take ● Chicken stock granules
  10. Get ● Sake
  11. Use ● Sugar
  12. Get ● Soy sauce
  13. Prepare Silken tofu
  14. You need Pepper
  15. Get ★ Katakuriko
  16. Use ★ Water
  17. You need Sesame oil
  18. You need Green onions or scallions
Instructions to make My Mapo Tofu:
  1. Heat the vegetable oil in a frying pan and cook the ground pork over high heat. (cook until the juices run clear).
  2. Add the ginger, garlic, doubanjiang, tianmianjiang, and minced leek and stir-fry. (It can burn easily once the paste ingredients are added, so lower the heat to medium).
  3. Combine the ● ingredients and add to the pan. Turn the heat to high.
  4. Once it boils, add the cut silken tofu and boil over high heat (don't stir it too much). Season with pepper.
  5. If you drain the water from the tofu beforehand, the dish won't become watery.
  6. Combine the ★ ingredients. Lower the heat to medium and gradually add in the ★ ingredients (※ the tofu will fall apart easily, so stir gently). Let it simmer on high heat for a short time.
  7. Drizzle in some sesame oil on the surface of the pan to finish. Arrange in a dish and optionally garnish with green onion or the white section of a leek.
  8. There's also an eggplant version: https://cookpad.com/en/recipes/143123-our-family-s-mapo-eggplant-recipe - - https://cookpad.com/us/recipes/143123-our-familys-mapo-eggplant-recipe
  9. You could also top it with thin slices from the white portion of Japanese leek. It still tastes delicious without it.

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