Delicious! Mellow but Spicy! Tomato and Miso Sichuan Mapo Doufu. The Japanese-style Mapo Tofu (Mabo Dofu) is incredibly flavorful but less spicy than the Sichuan-style. Mapo Tofu is a popular Chinese dish from Sichuan province. The common ingredients that you may not find in classic Chinese Mapo Tofu include miso (Japanese fermented.

Steamed white rice is the perfect accompaniment. It should be a bit spicy but our goal isn't to turn your mouth into a fireplace. I was born in HK and I've never made it with Sichuan peppercorns. You can cook Delicious! Mellow but Spicy! Tomato and Miso Sichuan Mapo Doufu using 20 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Delicious! Mellow but Spicy! Tomato and Miso Sichuan Mapo Doufu

You need 1 block of Firm tofu.
You need 1 large of Tomatoes.
It's 150 grams of ☆Minced pork.
Prepare 1 of less than 1 tablespoon ☆Sesame oil for frying.
It's 2 tsp of ● Minced garlic.
Prepare 2 tsp of ● Minced ginger.
It's 1 tbsp of ● Doubanjiang.
It's 2 tbsp of ○ Tianmianjiang.
Prepare 1 tbsp of ○Red miso.
You need of Soup.
You need 200 ml of Lukewarm water.
You need 1 tsp of Chicken soup stock granules.
You need 1/2 tsp of Sugar.
You need 1 tbsp of Shaoxing wine (or sake).
Prepare of Toppings:.
Prepare 1 of Katakuriko slurry.
Prepare 1/2 of a chili pepper Finely chopped green onion.
You need 1 of Pepper.
You need 1 of Sansho pepper powder.
Prepare 1 tbsp of Sesame seed oil.

I managed to make mapo doufu once that tasted just like what I get at restaurants, but had absolutely zero spice. Mapo Doufu (麻婆豆腐 Mābō Doufu ) is a dish made by Terunori Kuga and taught to the members of the Chinese Cuisine RS. It is also one of Terunori's dish for the Moon Banquet Festival. This dish utilizes the balance between sichuan peppercorns and chili peppers of also known in chinese as.

Delicious! Mellow but Spicy! Tomato and Miso Sichuan Mapo Doufu instructions

Preparation: Blanch the tomato in hot water and then transfer to cold water to peal off the skin. Cut it into wedges then cut into half again. Cut the tofu in about 2 cm blocks and drain the tofu for about 1 hour..
Mix the ingredients for soup..
Pour sesame oil in a wok and fry the minced meat. Fry the meat in strong heat until the meat is cooked through..
Gather the meat to the upper side of the frying pan and reduce the heat to low. Put the ● ingredients in the wok and fry until aromatic. Add the ○ ingredients to the frying pan..
Mix all ingredients in the wok well..
Add the tofu, tomato and soup and mix. Cook on high heat. Let it boil it for about 2 to 3 minutes..
Add the katakuriko slurry and make the soup as thick as you'd like. Add black pepper, sansho pepper and leek and cook it for about 1 minute and add sesame oil. Then it's all set to serve..
※If you like it spicy, replace about half of the sesame oil with ra-yu. I sprinkled on some sliced leek to garnish..

Mapo tofu (Chinese: 麻婆豆腐; pinyin: mápó dòufu) is a popular Chinese dish from Sichuan province. It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban (fermented broad bean and chili paste) and douchi (fermented black beans), along with minced meat. Both of Sichuan chilli bean paste (aka spicy Doubanjiang) and chilli powder contribute to the spiciness. The latter is also used to enhance the reddish colour of the dish. Different brands of Sichuan chilli bean paste may vary in saltiness, hotness and texture.