Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, meat-free, grilled tofu and mushroom mapo doufu. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Meat-free, Grilled Tofu and Mushroom Mapo Doufu is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Meat-free, Grilled Tofu and Mushroom Mapo Doufu is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook meat-free, grilled tofu and mushroom mapo doufu using 18 ingredients and 5 steps. Here is how you cook it.
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The ingredients needed to make Meat-free, Grilled Tofu and Mushroom Mapo Doufu:
- Prepare 1 block Grilled tofu
- Prepare 1 packet Shimeji mushrooms
- Make ready 3 stalks plus Chinese chives
- Get 1 tbsp ◇Vegetable oil
- Prepare 1/2 stalk ◇Green onion or scallion
- Get 1 clove's worth ◇Garlic (grated)
- Get 1 tsp ◇Ginger (grated)
- Make ready 2/3 tsp Doubanjiang
- Take 2 tsp ◆Red miso
- Prepare 1 tsp ◆Oyster sauce
- Take 1 tbsp ◆Sugar
- Make ready 1 tbsp ◆Soy sauce
- Take 1 tbsp ◆Shaoxing wine (or sake)
- Take 150 ml ◆Water
- Make ready 1 tsp starch + 1 tablespoon water Katakuriko slurry
- Make ready 1 tsp Sesame oil
- Prepare 1 as much (to taste) Ra-yu
- Get 1 Sansho pepper
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Instructions to make Meat-free, Grilled Tofu and Mushroom Mapo Doufu:
- Break the grilled tofu up into bite-sized pieces with your hands. Lightly drain in a sieve lined with paper towels.
- Divide the mushrooms into small bunches. Cut the chives into 1 cm pieces.
- Place the ◇ ingredients in a pan and cook over low heat. Once the ingredients are aromatic, add the doubanjiang and stir-fry patiently to bring out the spices.nanns
- Add the mushrooms and stir-fry, then add the ingredients marked with a ◆ and simmer. Add the drained tofu and simmer for a little while longer.
- Add the chives and as well as the katakuriko slurry. Drizzle in the sesame oil and heat through for about a minute. Garnish with ra-yu and sansho pepper if you like. Done!
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