Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, our family's authentic mapo tofu. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Our Family's Authentic Mapo Tofu is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Our Family's Authentic Mapo Tofu is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can cook our family's authentic mapo tofu using 13 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Our Family's Authentic Mapo Tofu:

1. Make ready 1 block Tofu (firm or silken)
2. Get 100 to 150 grams Minced meat (pork)
3. Prepare 1 Japanese leek
4. Prepare 1 to 2 teaspoon Ginger
5. Get 1 to 2 teaspoon Garlic
6. Get 1 tbsp Doubanjiang
7. Get 1 tbsp ●Soy sauce
8. Make ready 1 tbsp ●Chicken soup stock granules
9. Take 1 tbsp ●Shaoxing wine (or cooking sake)
10. Make ready 2 tsp ●Tianmianjian (or a combination of miso & sugar)
11. Get 1 to 2 teaspoon ●Oyster sauce
12. Get 100 ml ●Water
13. Prepare 1 tbsp Katakuriko

Steps to make Our Family's Authentic Mapo Tofu:

1. Finely chop the Japanese leek, ginger and garlic (or you can grate the ginger and garlic). Combine the ● seasonings.
2. Coat a frying pan with oil, add the garlic and turn on the heat. When steam bubbles float up from the garlic, add the Japanese leek and ginger and fry lightly.
3. Fry the doubanjiang in the empty space in the pan. When the doubanjiang has become fragrant, add the minced meat. Fry until the meat has become crumbly.
4. Add the ● ingredients and bring it to a boil. Add the tofu, brake it up with a ladle into bite-sized pieces, and heat for several minutes until warmed through.
5. When the tofu is warmed through, turn off the heat. Drizzle the katakuriko slurry (water not listed) from the sides of the pan, turn on the heat again, and bring to a boil shaking the pan.
6. Drizzle sesame oil to finish if you prefer! Sesame oil turns rancid quickly once it's heated, so drizzle at the end. It'll retain its aroma as well.
7. Silken tofu breaks up easily while cooking, so you don't have to break it up much when you add it to the pan.
8. It's better to add bamboo shoots and mushrooms after the meat has become crumbly.
9. Ready to serve and ENJOY!

So that is going to wrap this up for this exceptional food our family's authentic mapo tofu recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!