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Mapo Tofu For Rice
Mapo Tofu For Rice

Before you jump to Mapo Tofu For Rice recipe, you may want to read this short interesting healthy tips about Your Overall Health Can Be Impacted By The Foods You Choose To Consume.

Many people do not fully grasp that the foods you decide on can either help you to be healthy or can negatively effect your health. One of the foods you really should be avoiding is any foods you get at a fast food place. You will notice that the nutrition in these kinds of is non existent and the unwanted effects can be very bad. You will be happy to know that we are going to inform you of a few of the foods that you should be eating every day.

Also when it comes to having a dessert following your meals you should think of having various citrus fruits. All the nutrition in citrus fruit, including vitamin C, are also required for looking after your health. One desert that I have always enjoyed is orange pieces mixed together with shredded coconut and mixed together with a gentle honey dressing.

By following some of the suggestions above you will see that you’ll be living a healthier life. One thing that you should actually avoid is all of the processed foods which you can easily buy in the stores, and start cooking fresh foods for your meals.

We hope you got benefit from reading it, now let’s go back to mapo tofu for rice recipe. To make mapo tofu for rice you need 12 ingredients and 4 steps. Here is how you do that.

The ingredients needed to prepare Mapo Tofu For Rice:
  1. Get Tofu
  2. Provide Ground Pork
  3. Use Green onion
  4. Take Garlic
  5. Get teaspoons, chopped Ginger
  6. Use Doubanjiang
  7. Use Oyster sauce
  8. Use Soy sauce
  9. Provide Sake
  10. Use Sesame oil
  11. Get of each Pepper and sugar
  12. Use Katakuriko slurry
Steps to make Mapo Tofu For Rice:
  1. Put a generous amount of vegetable oil (not listed) in a frying pan, and add the finely chopped garlic and ginger. Stir fry, being careful not to let it burn. When it's fragrant, add the chopped green onion. I like to add tons because I like it, so I always put about this much.
  2. Add the ground pork and stir fry, and when it has changed color, add the doubanjiang, oyster sauce, soy sauce, sake, pepper and sugar, and continue to stir fry. When the sauce is evenly distributed, pour in about 350 ml of water. Add the cubed tofu, and simmer over high heat.
  3. When the sauce has reduced to about half, turn off the heat and stir in the katakuriko slurry little by little until the sauce has thickened. Turn the heat back on, drizzle with sesame oil and it's done! The tofu falls apart easily, so be gentle. Adjust the seasoning with doubanjiang and oyster sauce.
  4. This is the brand of doubanjiang I use. It's pretty spicy.

Mapo Tofu is perhaps the most popular tofu dish of our time. The intense flavors of the sauce are balanced by the soft tofu. There are plenty of vegan versions of it, but here the chopped walnuts and fermented black beans bring unique flavors and textures. Yu choy, a Chinese leafy green. Mapo Tofu (麻婆豆腐) is a fiery Sichuan pork and tofu stir-fry with the hallmark málà(麻辣) balance of tongue tingling and spicy.

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