Authentic mabo dofu(mapo tofu) that you can easily make

Authentic mabo dofu　次のページで日本語で説明しています(*˘︶˘♡)｡.:*☆

麻婆豆腐（mabo dofu=mapo tofu)

This dish is made by stir-frying minced pork with plenty of spices and simmering it with tofu.

The strong spiciness and distinctive aroma of the 豆板醤（doubanjiang）, chili peppers, and 花椒（Sichuan pepper） will increase your appetite.

You will surely be captivated by this stimulating dish.

It is said that Chen Jianmin（陳健民）is the person who popularized mapo tofu, which originated in China, in Japan.

Chen Jianmin’s son, Chen Kenichi（陳健一）, is widely known as the “god of Chinese cuisine”.

Mapo tofu has now become so widespread that it ranks highly in rankings of favorite Chinese dishes.

Many pre-prepared foods are also available, making it easy to enjoy at home.

(As an aside, the frozen shumai created by Chen Kenichi is very delicious. (*ˊᵕˋ)♡‧₊)

花椒 (Sichuan pepper)

It is a plant of the Rutaceae family, Zanthoxylum genus, the same as the Japanese “sansho”, but it is a different species. It is made by drying ripe red berries, and is characterized by its strong spiciness and numbing taste.

NUTRITION FACTS of Authentic mabo dofu

254kcal Protein 16.6g Fat 15.0g Carbs 14.4g Salt Equivalents 1.8g

INGREDIENTS for Authentic mabo dofu (3SERVINGS)

• 2 dried shiitake mushrooms 6g
  • ☆water 150g
• garlic 5g
• ginger 5g
• white leeks 50g
• 花椒 (Sichuan pepper) 2 pinches
• 豆板醤 (doubanjiang : Chinese broad bean chili paste) 6g
• minced pork 150g
• sesame oil 5g
• ☆chicken broth mix 1g
• ☆red miso 12g
• ☆sugar 3g
• ☆dark soy sauce 15g
• ♪tofu(soft or momen) 300g
  • ♪salt 4g
  • ♪water 500g
• potato starch 8g
  • water 50g
• ★chili oil（ラー油：La-Yu） 5g
• ★assorted chili pepper （七味唐辛子：shichimi togarashi）） 1g

Check out this article for tips on choosing a chicken broth mix.　👉　Stir-fried snap peas with salt flavor

Authentic mabo dofu COOKING INSTRUCTIONS

1. Soak the dried shiitake mushrooms overnight in water to soften them.
2. Roughly chop the dried shiitake mushrooms, garlic, ginger, and white leeks.

Don’t throw away the water you soaked the dried shiitake mushrooms in.

3. Remove any black seeds from the Sichuan pepper.
4. Fry the dried shiitake mushrooms, garlic, ginger, white leeks, Sichuan pepper, doubanjiang , and minced pork in sesame oil in a deep frying pan.
5. Add the chicken broth mix, red miso, sugar, dark soy sauce, and the water used to soak the dried shiitake mushrooms and bring to a boil.
6. Boil the tofu in salted water. This process removes the moisture from the tofu. This makes it easier for the flavor to soak into the tofu and also prevents it from losing its shape.
7. Put the tofu in the frying pan and stir gently.
8. Turn off the heat and add the water-dissolved potato starch.
9. Turn the heat back on and bring to a boil again and it’s done.

Add chili oil and shichimi togarashi to taste. I like to let it sit for a while so the flavors can blend before eating.

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