Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, mabo dofu. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
The Japanese-style Mapo Tofu (Mabo Dofu) is incredibly flavorful but less spicy than the Sichuan-style. 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 ever popular Sichuan Mapo Tofu!
Mabo Dofu is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Mabo Dofu is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have mabo dofu using 18 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Mabo Dofu:
- Prepare Flour-Water Slurry
- Take 1/4 c flour
- Take 1/3 to 1/2 c of water
- Prepare Seasoning
- Get to taste (sea) salt
- Prepare 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]
- Take 1 pinch turmeric powder (for color) OPTIONAL
- Take 1 pinch paprika (for color) OPTIONAL
- Make ready 2 tbsp ground chili or 1 tbsp of fresh spicy pepper (I use habanero) OPTIONAL
- Get 2 tbsp soy sauce
- Prepare 1 tbsp sesame oil
- Get Filling
- Prepare 4 baby bok choy, sliced or diced
- Take 1 1/2 stalks celery, sliced or diced
- Prepare 1-2 cloves garlic, minced
- Take 1 1/2 box soft tofu, cut into small cubes
- Make ready 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)
Mapo tofu (麻婆豆腐, ma po dou fu) is one of the most popular classic Sichuan dishes. It has a spicy, pungent, and appetizing flavor that goes perfectly with steamed rice. Mapo tofu is one of the top ten famous Chinese dishes and enjoys a high popularity among not only Chinese people but also many western countries. Personally I like to cook this. • Mabo Tofu (or Mapo Tofu) is one of the very popular Chinese dishes in Japan.
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.
Tofu in a garlicky, spicy meat sauce is vey tasty, and it goes very well with Steamed Rice. 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. Reviews for: Photos of Mabo Dofu. If you've reached this point your sauce should be prepared and at.
So that is going to wrap this up with this special food mabo dofu recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
