How to Cook Tasty Spicy! Mapo Noodles~ Mapo Tofu Ramen~

Spicy! Mapo Noodles~ Mapo Tofu Ramen~. 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.

Mapo Tofu is a popular Chinese dish from Sichuan province. Tofu is cooked in a spicy and oily. This mapo tofu ramen is made with ramen noodles that are smothered in a mouth-tingling sauce of tofu, ground pork, plenty of chiles, preserved black Fresh restaurant-style fresh ramen at home! You can cook Spicy! Mapo Noodles~ Mapo Tofu Ramen~ using 16 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Spicy! Mapo Noodles~ Mapo Tofu Ramen~

1. It's 150 grams of Tofu.
2. It's 50 grams of Ground pork.
3. You need 5 cm of Japanese leek.
4. It's 1 bunch of Komatsuna.
5. You need 1 1/2 tsp of ●Doubanjiang.
6. You need 1 tsp of ●Tianmianjiang.
7. You need 1 tsp of ●Douchi.
8. You need 1 tsp of ●Ra-yu.
9. It's 1 tsp of Shaoxing wine (or sake if unavailable).
10. Prepare 1 clove of ●Garlic (grated).
11. You need 1 of ●Ichimi spice.
12. You need 400 ml of ☆Hot water (or cold).
13. You need 2 tsp of ☆Chinese soup stock (Weipa, etc.).
14. Prepare 1 tsp of ☆ Soy sauce.
15. Prepare 1 of Sichuan pepper (powdered).
16. It's 1 of bundle Chinese-style noodles.

NO preservatives, NO MSG, soft noodles, and wet soup concentrate. This Craft Essence features Mapo Tofu of Fuyuki's Hongzhou Feast Hall: Taishan, the favorite dish of Kotomine Kirei from Fate/Stay Night. Community content is available under CC-BY-SA unless otherwise noted. The Japanese version of this famous Sichuan spicy dish (Mapo Tofu/Mapo Doufu) is made with readily available ingredients and it is a lot less oily but is still an incredible flavour explosion in a bowl - I want the sauce on tap!

Spicy! Mapo Noodles~ Mapo Tofu Ramen~ instructions

1. Blanch the komatsuna for about 30 seconds, and cut into easy-to-eat sizes. Cut the tofu into cubes, and finely chop the Japanese leeks..
2. Mix all of the • ingredients together..
3. Boil hot water for the noodles..
4. Coat a frying pan with oil, and sauté the ground pork. After it has browned, add Step 2 and coat everything in the mixture..
5. Add tofu and all of the ☆ ingredients, and bring to a boil. During that time, put the noodles into the boiled water, and boil as instructed on the package..
6. Just a moment before the noodles are done, mix in the Japanese leeks and Sichuan pepper to the boiling frying pan..
7. Drain the cooled noodles in a sieve, and transfer to the ramen bowl. Add the soup on top, top with the komatsuna, and it is done!.

One of my favourite dishes ever. It has a spicy, pungent, and appetizing flavor that goes perfectly with steamed rice. 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. Beef, beef broth, chicken, chicken broth, garlic, ginger, green bell pepper, green chili pepper, green onion, ground black pepper, hot pepper flakes, hot pepper paste, onion, pork shoulder, potato starch, salt, sesame oil, soy sauce, tofu, vegetable oil, vegetable stock.