Mapo Tofu-style Cellophane Noodles (Medium Spicy). Today's recipe is for Japanese style mapo tofu, which is a little lighter and more subtle in flavour while being less Mapo tofu is usually served with rice and side dishes such as potsticker dumplings and steamed Tofu - Use firm or medium firm tofu which will hold its shape better than soft or silken tofu. Authentic Szechuan style mapo tofu is one of the branding dishes of Szechuan cuisine. It is spicy, numbing, hot, aromatic and tender.

This Craft Essence features Mapo Tofu of Fuyuki's Hongzhou Feast Hall: Taishan, the favorite dish of Kotomine Kirei from Fate/Stay Night. Community content is available under CC-BY-SA unless otherwise noted. Mapo tofu needs to be served hot for the best taste. You can have Mapo Tofu-style Cellophane Noodles (Medium Spicy) using 18 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Mapo Tofu-style Cellophane Noodles (Medium Spicy)

Prepare 100 grams of Cellophane noodles.
It's 1 of clove's worth Garlic, finely chopped.
It's 1 of thumptip's worth Ginger, finely chopped.
You need 5 of cm's worth Japanese leek, finely chopped.
Prepare 1 tsp of Doubanjiang.
Prepare 1/2 bunch of Chinese garlic chives.
It's 1 of as much (to taste) Wood ear mushrooms.
It's 1 of Ra-yu.
Prepare 1 of Katakuriko mixed with water.
Prepare of Meat-miso.
It's 200 grams of Ground pork.
You need 2 tbsp of each Soy sauce, shaoxing wine.
Prepare 1 tbsp of Tianmianjiang.
It's of Sauce.
You need 300 ml of Chicken bone stock.
It's 1 tbsp of Oyster sauce.
It's 1 tsp of Sugar.
You need 1 tbsp of Soy sauce.

I found it great for this dish (Japanese-style silken tofu is not. You might have tried Mapo Tofu before but have you tried switching up tofu and use tanghoon instead? Although Roland used Korean vermicelli in this recipe. Mapo tofu is one of the signature dish from Sichuan, China.

Mapo Tofu-style Cellophane Noodles (Medium Spicy) instructions

Make the meat-miso. Heat a pan or wok and stir fry the ground pork. When the pork is crispy, add the shaoxing wine and soy sauce, then add the tianmianjiang. Take the meat-miso out of the pan..
Finely chop the garlic, ginger and leek. Rehydrate the wood ear mushrooms and slice into thin strips. Rehydrate the cellophane noodles by soaking them in plenty of boiling water for 5 minutes..
Put 2 tablespoons of vegetable oil and the doubanjiang into a pan or wok and stir fry. Add the garlic and ginger and continue stir frying..
When the pan is aromatic, add the chicken stock and the sauce ingredients..
When the soup in the pan has reduced to about 1/4 its original volume, season with salt and pepper. Add the katakuriko and water, and the ra-yu..
Add the Chinese chives, mix in quickly and the noodles are done..
It's delicious served on top of rice for a filling meal..

Silky soft tofu swimming in delicous spicy sauce. Mapo tofu is also a dish that very easy to turning into plant based/vegetarian dish. All you have to do is us different protein, vegetarian oyster sauce and veggie. 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.