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This Mapo Tofu recipe delivers a delicious and aromatic Chinese dish, featuring tender firm tofu and savory ground pork in a spicy, flavorful sauce. It's incredibly popular in Japan and pairs perfectly with steamed rice.
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Drain and dice firm tofu; chop garlic, ginger, and garlic chives. → Prepare chicken stock and potato starch slurry. → Stir-fry ground pork until cooked, then add chopped garlic and ginger. → Fry chili bean paste and sweet bean sauce, then mix with pork and deglaze with sake. → Add chicken stock, soy sauce, sake, and tofu, simmering for 2-3 minutes. → Stir in garlic chives, then thicken the sauce with potato starch slurry over high heat. → Serve immediately, garnished with Sichuan pepper if desired, typically over steamed rice.
Drain and dice firm tofu; chop garlic, ginger, and garlic chives. → Prepare chicken stock and potato starch slurry. → Stir-fry ground pork until cooked, then add chopped garlic and ginger. → Fry chili bean paste and sweet bean sauce, then mix with pork and deglaze with sake. → Add chicken stock, soy sauce, sake, and tofu, simmering for 2-3 minutes. → Stir in garlic chives, then thicken the sauce with potato starch slurry over high heat. → Serve immediately, garnished with Sichuan pepper if desired, typically over steamed rice.
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Mapo Tofu is a Chinese dish that is also very popular in Japan, and it goes great with steamed rice.
Draining the tofu before cutting helps to reduce its moisture, allowing it to absorb the sauce's flavors more effectively.
When frying Doubanjiang and Tian Mian Jiang, ensure they are cooked directly on the heated pan surface to enhance their unique aromas and flavors.
Exercise caution and use a gentle sliding motion with your spatula when stirring the tofu to prevent it from breaking apart.
After adding the potato starch slurry, make sure to heat the Mapo Tofu well until thickened to ensure the sauce does not become runny when served.
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