Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, non-spicy mapo tofu. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
The Japanese-style Mapo Tofu (Mabo Dofu) is incredibly flavorful but less spicy than the Sichuan-style. JOC's all-time favorite dish, and it frequently makes it into my dinner menu rotation. Mapo tofu (also called mabo tofu) is a popular Chinese dish that originates from the Szechuan province.
Non-spicy Mapo Tofu is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Non-spicy Mapo Tofu is something that I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have non-spicy mapo tofu using 14 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Non-spicy Mapo Tofu:
- Get No chilly homemade Hong You or any Cooking oil
- Make ready 1 big block of Tofu (I prefer Hard Tofu)
- Take 300 gr beef mince
- Prepare 1 whole capsicum or a mix of different colour capsicums
- Take 1 stalk Celery
- Take 8 dried shiitake mushrooms
- Take 10 white button mushrooms
- Get Spring onions
- Make ready Black pepper
- Prepare Soy sauce
- Get Oyster sauce
- Prepare Sesame oil
- Make ready 1/2 cup corn starch
- Prepare Bean sprouts (Optional)
Mapo Tofu, one of the most favourite dish in Chinese restaurants. Spicy and delicious, perfect to serve with rice (or noodles as well! ). The ingredients are very similar : tofu and minced meat. If your tofu dries out at all, you can stir-fry it for a minute or two with extra sauce, to add.
Instructions to make Non-spicy Mapo Tofu:
- Hong you (red oil) is totally my favourite thing. It smells amazing and goes well with BBQ, too. You can find Hong You recipe on the internet. If you don't want spiciness, just don't put chillies in your oil. If you don't have hong you, it's okay, any cooking oil would do but hong you makes your mapo tofu smell amazing.
- Gently clean the dried shiitake mushrooms then dip them in a bowl of hot water until soft. Keep this water.
- Capsicum, celery, mushrooms all chopped. Tofu chopped into 1cm³ blocks.
- Heat oil in a hot wok at high heat.
- If you only don't really like eating celery and capsicum and just want them for the smell, throw them in now.
- Add beef mince and stir until cooked.
- Throw in the mushrooms.
- Add a tablespoon of oyster sauce and soy sauce to taste. Stir well.
- Add 2, 3 more tablespoon off soy sauce so it is slightly saltier than you would like but not too salty.
- Once the shiitake mushrooms are soft enough to bite, add tofu, a bit of shiitake water and shimmer for a few minutes. If you like to eat celery and capsicum a bit raw, add them at this step.
- Use 1/2 cup of shiitake water to dissolve the corn starch.
- Slowly add the corn starch mixture into your wok and stir well until everything gets sticky.
- Turn off the stove.
- Add black pepper to your liking. Sprinkle a few drop of sesame oil. Stir well.
- Serve with rice.
- For people who like a bit of spiciness but not too much, you can add some chilly flakes at the last step.
Mapo tofu (麻婆豆腐, ma po dou fu) is one of the most popular classic Sichuan dishes. It has a spicy, pungent, and appetizing flavor that goes perfectly with steamed rice. I love cooking mapo tofu for a quick lunch or dinner. Sometimes I double the meat and sauce, so it will be enough to serve two. Mapo tofu is one of my main comfort foods and the person who taught me how to make it used finely chopped mushrooms instead of meat.
So that’s going to wrap this up with this exceptional food non-spicy mapo tofu recipe. Thank you very much for reading. I am sure that you will make this at home. There is 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!
