Easy Authentic Mapo Tofu with Miso and Doubanjiang

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, easy authentic mapo tofu with miso and doubanjiang. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Great recipe for Easy Authentic Mapo Tofu with Miso and Doubanjiang. You can make this easily with the ingredients in your kitchen. Even if the tofu crumbles a little, it's still delicious when mixed with the sauce. Mince the garlic cloves and ginger finely.

Easy Authentic Mapo Tofu with Miso and Doubanjiang is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Easy Authentic Mapo Tofu with Miso and Doubanjiang is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have easy authentic mapo tofu with miso and doubanjiang using 14 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Easy Authentic Mapo Tofu with Miso and Doubanjiang:
  1. Take 1 block Tofu (firm or silken)
  2. Get 1⁄2 Japanese leek
  3. Make ready 50 grams Ground meat (chicken or pork)
  4. Get 1 tbsp Doubanjiang
  5. Make ready 1 tsp Garlic (tube garlic is fine)
  6. Get 1 tbsp ☆Miso
  7. Make ready 200 ml ☆Water
  8. Get 1 tsp ☆Chicken soup stock granules
  9. Prepare 1 tsp ☆Sugar
  10. Make ready 1 dessert spoon Oyster sauce (if you have it)
  11. Prepare 1 Oil
  12. Make ready 1 Sesame oil
  13. Prepare 1 Ra-yu
  14. Get 1 tbsp Katakuriko

If you wish, skip it or replace it with vegetarian ingredients, such as shiitake mushrooms. Soak the mushrooms in water overnight then chop them into small pieces. Cut the tofu into small pieces, drain the water from the tofu and set aside. Heat up a wok and pour in the cooking oil and chili oil.

Steps to make Easy Authentic Mapo Tofu with Miso and Doubanjiang:
  1. I didn't have any ground meat this time so I used chicken breast meat and cut it finely. Cut the Japanese leek and garlic finely (you can also use garlic from a tube). Cut the tofu into roughly 24 pieces.
  2. Add the oil, garlic, and doubanjiang into the frying pan and heat. If you want to make it spicy, add some takanotsume. Add the ground meat and stir-fry.
  3. Mix the ☆ ingredients beforehand and then add to the frying pan. (Add oyster sauce too if you have it.) Bring the ingredients to a boil and then add the Japanese leek and tofu.
  4. Add the katakuriko dissolved in some water. Add some sesame oil and ra-yu as a finishing touch and you're done.

Cut the tofu into small pieces, drain the water from the tofu and set aside. Heat up a wok and pour in the cooking oil and chili oil. Add the chopped garlic, ground pork, spicy bean paste and stir-fry until the pork is half-done. Then add in chili powder, soy sauce, fermented black beans and stir-fry until aromatic. This authentic Mapo tofu recipe is relatively standard, recommended by several food service organizations in Sichuan.

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