Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, mabo dofu. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Check Out Japanese Cookbook on eBay. Fill Your Cart With Color today! Add the bean paste and cook, stirring for a few mins until fragrant, then add the black beans, ginger and garlic. Cook, stirring, for a min or so, then add the stock and let it bubble away.
Mabo Dofu is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Mabo Dofu is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can cook mabo dofu using 18 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Mabo Dofu:
- Get Flour-Water Slurry
- Prepare flour
- Take to 1/2 c of water
- Make ready Seasoning
- Get (sea) salt
- Get garlic powder
- Prepare 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]
- Get turmeric powder (for color) OPTIONAL
- Make ready paprika (for color) OPTIONAL
- Get ground chili or 1 tbsp of fresh spicy pepper (I use habanero) OPTIONAL
- Make ready soy sauce
- Prepare sesame oil
- Make ready Filling
- Get baby bok choy, sliced or diced
- Take celery, sliced or diced
- Make ready garlic, minced
- Make ready soft tofu, cut into small cubes
- Get 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)
Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus. The key ingredient for Mapo Tofu (or Mabo Dofu) is Fermented Broad Beans & Soybeans called Doubanjiang (豆瓣酱), which lends a whole new dimension to the dish. If you have tried my Vegetarian Ramen and Miso Ramen recipes, you probably have the bean paste in your refrigerator already. Heat the vegetable oil over medium-high heat in a large skillet or wok.
Steps 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.
If you have tried my Vegetarian Ramen and Miso Ramen recipes, you probably have the bean paste in your refrigerator already. Heat the vegetable oil over medium-high heat in a large skillet or wok. Season with the soy sauce, hot bean sauce, and sugar; stir to combine. Mābōdōfu (麻婆豆腐) is the Japanese name for "Mapo Tofu", which is a Chinese dish from Sichuan province. Tofu and ground meat are stir fried with a flavoursome sauce.
So that is going to wrap this up with this special food mabo dofu recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
