How to Make Award-winning Non-spicy Mapo Tofu

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The ingredients needed to make Non-spicy Mapo Tofu:

1. Take No chilly homemade Hong You or any Cooking oil
2. Prepare 1 big block of Tofu (I prefer Hard Tofu)
3. Prepare 300 gr beef mince
4. Make ready 1 whole capsicum or a mix of different colour capsicums
5. Prepare 1 stalk Celery
6. Take 8 dried shiitake mushrooms
7. Get 10 white button mushrooms
8. Get Spring onions
9. Get Black pepper
10. Make ready Soy sauce
11. Prepare Oyster sauce
12. Prepare Sesame oil
13. Take 1/2 cup corn starch
14. Get Bean sprouts (Optional)

When I make this at home, I like to use a combination of brown bean sauce and black bean sauce, which gives the dish a more complex flavor. Brown beans are more mild in flavor than the distinct taste of black beans. Once the garlic and the ginger are aromatic, add ½ lb. of ground chicken, cook and crumble over medium heat until the meat gets light brown in color. Vegan Mapo Tofu With loads of aromatics and mushroom ground "meat" in the red hot sauce, this vegan With creamy blocks of tofu smothered in a fragrant, spicy sauce made from ground mushrooms, this Vegan Mapo Tofu is just as comforting and flavorful as the original.

Instructions to make Non-spicy Mapo Tofu:

1. Hong you (red oil) is totally my favourite thing. It smells amazing and goes well with BBQ, too. You can find Hong You recipe on the internet. If you don't want spiciness, just don't put chillies in your oil. If you don't have hong you, it's okay, any cooking oil would do but hong you makes your mapo tofu smell amazing.
2. Gently clean the dried shiitake mushrooms then dip them in a bowl of hot water until soft. Keep this water.
3. Capsicum, celery, mushrooms all chopped. Tofu chopped into 1cm³ blocks.
4. Heat oil in a hot wok at high heat.
5. If you only don't really like eating celery and capsicum and just want them for the smell, throw them in now.
6. Add beef mince and stir until cooked.
7. Throw in the mushrooms.
8. Add a tablespoon of oyster sauce and soy sauce to taste. Stir well.
9. Add 2, 3 more tablespoon off soy sauce so it is slightly saltier than you would like but not too salty.
10. Once the shiitake mushrooms are soft enough to bite, add tofu, a bit of shiitake water and shimmer for a few minutes. If you like to eat celery and capsicum a bit raw, add them at this step.
11. Use 1/2 cup of shiitake water to dissolve the corn starch.
12. Slowly add the corn starch mixture into your wok and stir well until everything gets sticky.
13. Turn off the stove.
14. Add black pepper to your liking. Sprinkle a few drop of sesame oil. Stir well.
15. Serve with rice.
16. For people who like a bit of spiciness but not too much, you can add some chilly flakes at the last step.

Once the garlic and the ginger are aromatic, add ½ lb. of ground chicken, cook and crumble over medium heat until the meat gets light brown in color. Vegan Mapo Tofu With loads of aromatics and mushroom ground "meat" in the red hot sauce, this vegan With creamy blocks of tofu smothered in a fragrant, spicy sauce made from ground mushrooms, this Vegan Mapo Tofu is just as comforting and flavorful as the original. Recipe Video Pin It What is Mapo Tofu? Whatever its origins, Mapo Tofu came to Japan in the middle of the last century during a boom of Chinese restaurants. After being adapted to local tastes, its name transliterated to Mabo Doufu (マーボー豆腐), it quickly became one of the best known Chinese dishes in all of Japan.

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