Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, mapo tofu-style cellophane noodles (medium spicy). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Mapo Tofu-style Cellophane Noodles (Medium Spicy) is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. Mapo Tofu-style Cellophane Noodles (Medium Spicy) is something that I have loved my whole life. They’re nice and they look fantastic.
Authentic Szechuan style mapo tofu is one of the branding dishes of Szechuan cuisine. It is spicy, numbing, hot, aromatic and tender. Mapo tofu is one of the top ten famous Chinese dishes and enjoys a high popularity among not only Chinese people but also many western countries.
To get started with this recipe, we must first prepare a few components. You can have mapo tofu-style cellophane noodles (medium spicy) using 18 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Mapo Tofu-style Cellophane Noodles (Medium Spicy):
- Take 100 grams Cellophane noodles
- Get 1 clove's worth Garlic, finely chopped
- Get 1 thumptip's worth Ginger, finely chopped
- Get 5 cm's worth Japanese leek, finely chopped
- Make ready 1 tsp Doubanjiang
- Take 1/2 bunch Chinese garlic chives
- Prepare 1 as much (to taste) Wood ear mushrooms
- Prepare 1 Ra-yu
- Make ready 1 Katakuriko mixed with water
- Take Meat-miso
- Make ready 200 grams Ground pork
- Prepare 2 tbsp each Soy sauce, shaoxing wine
- Make ready 1 tbsp Tianmianjiang
- Prepare Sauce
- Get 300 ml Chicken bone stock
- Get 1 tbsp Oyster sauce
- Get 1 tsp Sugar
- Get 1 tbsp Soy sauce
If you haven't had Sichuan food before, you might be scared of it's fire-y red color, but once you get past that fear of heat, you'll be coming back for more, more, more. 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 people as a one-dish meal. For special diets, you can make it less spicy and skip the rice so it will be paleo friendly.
Steps to make Mapo Tofu-style Cellophane Noodles (Medium Spicy):
- Make the meat-miso. Heat a pan or wok and stir fry the ground pork. When the pork is crispy, add the shaoxing wine and soy sauce, then add the tianmianjiang. Take the meat-miso out of the pan.
- Finely chop the garlic, ginger and leek. Rehydrate the wood ear mushrooms and slice into thin strips. Rehydrate the cellophane noodles by soaking them in plenty of boiling water for 5 minutes.
- Put 2 tablespoons of vegetable oil and the doubanjiang into a pan or wok and stir fry. Add the garlic and ginger and continue stir frying.
- When the pan is aromatic, add the chicken stock and the sauce ingredients.
- When the soup in the pan has reduced to about 1/4 its original volume, season with salt and pepper. Add the katakuriko and water, and the ra-yu.
- Add the Chinese chives, mix in quickly and the noodles are done.
- It's delicious served on top of rice for a filling meal.
You can also make it into a vegan dish by replacing the meat. Mapo tofu needs to be served hot for the best taste. I found it great for this dish (Japanese-style silken tofu is not. You might have tried Mapo Tofu before but have you tried switching up tofu and use tanghoon instead? Although Roland used Korean vermicelli in this recipe.
So that’s going to wrap it up for this exceptional food mapo tofu-style cellophane noodles (medium spicy) recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
