Simple Way to Make Ultimate Easy Authentic Mapo Tofu with Miso and Doubanjiang

Hey everyone, it's me, Dave, welcome to our recipe site. Today, we're going to prepare a special dish, Steps to Make Speedy Easy Authentic Mapo Tofu with Miso and Doubanjiang. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Easy Authentic Mapo Tofu with Miso and Doubanjiang, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Easy Authentic Mapo Tofu with Miso and Doubanjiang delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Easy Authentic Mapo Tofu with Miso and Doubanjiang is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few ingredients. You can have Easy Authentic Mapo Tofu with Miso and Doubanjiang using 14 ingredients and 4 steps. Here is how you can achieve that.

You can make this easily with the ingredients in your kitchen. Even if the tofu crumbles a little, it's still delicious when mixed with the sauce. Recipe by Arisumii

Ingredients and spices that need to be Prepare to make Easy Authentic Mapo Tofu with Miso and Doubanjiang:

1. 1 block Tofu (firm or silken)
2. 1/2 Japanese leek
3. 50 grams Ground meat (chicken or pork)
4. 1 tbsp Doubanjiang
5. 1 tsp Garlic (tube garlic is fine)
6. 1 tbsp ☆Miso
7. 200 ml ☆Water
8. 1 tsp ☆Chicken soup stock granules
9. 1 tsp ☆Sugar
10. 1 dessert spoon Oyster sauce (if you have it)
11. 1 Oil
12. 1 Sesame oil
13. 1 Ra-yu
14. 1 tbsp Katakuriko

Instructions to make to make Easy Authentic Mapo Tofu with Miso and Doubanjiang

1. I didn't have any ground meat this time so I used chicken breast meat and cut it finely. Cut the Japanese leek and garlic finely (you can also use garlic from a tube). Cut the tofu into roughly 24 pieces.
2. Add the oil, garlic, and doubanjiang into the frying pan and heat. If you want to make it spicy, add some takanotsume. Add the ground meat and stir-fry.
3. Mix the ☆ ingredients beforehand and then add to the frying pan. (Add oyster sauce too if you have it.) Bring the ingredients to a boil and then add the Japanese leek and tofu.
4. Add the katakuriko dissolved in some water. Add some sesame oil and ra-yu as a finishing touch and you're done.

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