Recipe: Appetizing Mapo Tofu-style Cellophane Noodles (Medium Spicy)

Mapo Tofu-style Cellophane Noodles (Medium Spicy). Great recipe for Mapo Tofu-style Cellophane Noodles (Medium Spicy). The mabo harusame I had at a restaurant was delicious, so I tried re-creating it. If you let the meat-miso rest for a day, it will be even more delicious.

I wanted to eat noodles dipped in a spicy dipping sauce and came up with this recipe. The dipping sauce is seasoned pretty. This mapo tofu is medium spicy and filled with lots of ground meat. You can cook Mapo Tofu-style Cellophane Noodles (Medium Spicy) using 18 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Mapo Tofu-style Cellophane Noodles (Medium Spicy)

1. It's 100 grams of Cellophane noodles.
2. It's 1 of clove's worth Garlic, finely chopped.
3. Prepare 1 of thumptip's worth Ginger, finely chopped.
4. You need 5 of cm's worth Japanese leek, finely chopped.
5. You need 1 tsp of Doubanjiang.
6. It's 1/2 bunch of Chinese garlic chives.
7. Prepare 1 of as much (to taste) Wood ear mushrooms.
8. Prepare 1 of Ra-yu.
9. You need 1 of Katakuriko mixed with water.
10. You need of Meat-miso.
11. It's 200 grams of Ground pork.
12. Prepare 2 tbsp of each Soy sauce, shaoxing wine.
13. It's 1 tbsp of Tianmianjiang.
14. Prepare of Sauce.
15. You need 300 ml of Chicken bone stock.
16. It's 1 tbsp of Oyster sauce.
17. You need 1 tsp of Sugar.
18. It's 1 tbsp of Soy sauce.

Thoroughly cook the meat until the juices run clear.. If you let the meat-miso rest for a day, it will be even more delicious. This is already plenty spicy with doubanjiang, red chili oil, and. Sichuan Style Mapo Doufu ( Tofu In Spicy And Bean Sauce) is a spicy bean-based sauce which is a very popular Chinese dish made in the Sichuan province.

Mapo Tofu-style Cellophane Noodles (Medium Spicy) step by step

1. 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..
2. 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..
3. 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..
4. When the pan is aromatic, add the chicken stock and the sauce ingredients..
5. 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..
6. Add the Chinese chives, mix in quickly and the noodles are done..
7. It's delicious served on top of rice for a filling meal..

Typically the tofu is immersed in a thin, oily and spicy based Sichuan sauce. It is then flavored with black bean paste. Traditionally the dish is made with minced meat like pork or beef. The word "Mapo" comes from a Chinese word in which "Ma. Typically, mapo tofu dish use douban (fermented broadbean and chili paste) and douchi (fermented black beans) with minced meat, pork or beef and tofu.