Taiwanese mapo tofu
Taiwanese home-style mapo tofu, made without the large amount of Sichuan pepper used in the Sichuan version, and instead with Taiwanese doubanjiang and soft tofu. It is savoury, fragrant and mellow, and appeals to all ages. Fry the doubanjiang until red oil appears, then thicken the sauce lightly with starch; every piece of tofu will be coated in sauce, and even three bowls of rice may not be enough. Lee Kum Kee chilli bean sauce makes it easy to recreate in Japan.
Ingredients
- 1 塊 嫩豆腐（板豆腐亦可） (約400g)
- 100 公克 豬絞肉
- 2 大匙 豆瓣醬
- 1 大匙 醬油
- 1 大匙 米酒
- 1/2 茶匙 糖
- 適量 茶匙 鹽
- 150 毫升 雞高湯（或水）
- 4 瓣 蒜末
- 1 茶匙 薑末
- 2 根 蔥花
- 3～5 根 乾辣椒 (可依喜好調整)
- 1 茶匙 花椒粒
- 1.5 大匙 太白粉
- 3 大匙 水
- 1/2 茶匙 花椒粉 (可依喜好加入)
- 1 茶匙 香油
- 2 茶匙 食用油
Instructions
- 1
--- 備料 ---
- 2
嫩豆腐切成約2cm的小方塊，放入加了少許鹽的滾水中汆燙2分鐘，撈起瀝乾備用。此步驟可讓豆腐更緊實、烹調時不易碎。
- 3
--- 炒香底料 ---
- 4
熱鍋下油，放入花椒粒以小火慢慢炸香（約1分鐘），撈除花椒粒不用。轉中火，放入乾辣椒、蒜末、薑末炒出香氣。
- 5
--- 炒絞肉 ---
- 6
加入豬絞肉，炒至變色散開。加入豆瓣醬，翻炒均勻至出紅油（約2分鐘）。
- 7
--- 燒煮豆腐 ---
- 8
加入雞高湯、醬油、米酒、糖，拌勻後放入豆腐塊。以小火煮3～5分鐘讓豆腐充分入味，過程中輕輕推動豆腐，避免攪碎。
- 9
--- 勾芡 ---
- 10
太白粉與水調勻成芡汁，分兩次緩緩倒入鍋中，輕輕推勻至湯汁濃稠。
- 11
--- 起鍋 ---
- 12
關火前淋上香油，盛盤後撒上花椒粉與蔥花即完成。
Cook it from the original
This recipe comes from shinracooking.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on shinracooking.com