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This mapo tofu recipe is the true blue, authentic real deal—the spicy, tongue-numbing, rice-is-absolutely-not-optional mapo tofu that you get in the restaurants! Vegetarian mapo tofu - So easy to make and irresistibly delicious. The tender tofu and mushrooms are simmered in a rich sauce that's bursting with flavor.
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Alright, don’t linger, let’s course of action this italian mapo tofu with anchovies menu with 14 components which are surely easy to have, and we have to process them at the very least through 7 tips. You should shell out a while on this, so the resulting food could be perfect.
Composition of Italian Mapo Tofu with Anchovies:
- Get 1 block of Silken tofu
- Get 100 grams - Ground meat (pork and beef mix)
- Provide 1/4 for Onion (or new spring onion)
- Require 3 of Asparagus
- Prepare 3 for Anchovy filets
- Make ready 1 slice - Bacon
- Provide 200 ml - Water
- You need 2 tbsp of White wine
- Prepare 1 1/2 tsp of Consommé stock granules
- Make ready 1 of to 2 large cloves Garlic
- Take 1 Red chili pepper
- You need 1 Black pepper and extra virgin olive oil
- Make ready 1 Katakuriko
- Take 1 Fresh or dried herbs such as basil or parsley
It is recorded that there is a couple who own a restaurant mainly selling vegetarian dishes. I love this recipe as I can enjoy the kick-in-the-tongue sensation and the specific flavor back in Szechuan, China. As a tofu lover, Mapo Tofu is a huge favourite of mine. This Sichuan classic is a dish of melt-in-the-mouth silken tofu, covered in a fiery red, earthy, slightly tongue numbing chilli sauce, made with Doubanjiang, the Sichuan chilli bean paste.
Italian Mapo Tofu with Anchovies process:
- Slice the tofu in half horizontally, wrap in paper towels and drain the excess water for 20 to 30 minutes. The photo shows the tofu wrapped in paper towels and a kitchen towel. If you want to cut some time, microwave the tofu to drain the water faster.
- Discard the hard ends of the asparagus, peel the bottom with a vegetable peeler, and cut into 5 cm pieces. Cut the bacon and onion into 1 cm squares. Roughly chop the garlic cloves.
- Put some olive oil in a frying pan, add the garlic and the de-seeded chili pepper and saute until fragrant. Add the anchovies and saute while smashing them up, to transfer the flavor to the oil.
- Add the ground meat, and when it's browned, add the onion, bacon and asparagus and saute. Add the white wine and allow the alcohol to evaporate.
- Add the water and the soup stock granules, then break up the tofu into chunks and put in the pan. Taste, and adjust the seasoning. Dissolve some katakuriko in an equal amount of water, and add to the sauce to thicken.
- Turn the heat off and add the black pepper and plenty of herbs. Stir gently so as not to crush the tofu, and it's done.
- It's also delicious if you add some roughly chopped tomatoes. If you do so, add a bit more soup stock granules to adjust the flavor. You can use firm instead of silken tofu, and add broccoli instead of tomato.
Plain white rice is a must - nothing else is going to allow. She first minced the meat, cut the tofu into cubes, and cooked them with a variety of Sichuan spices. All of her friends loved the dish and encouraged her to make a living off it. The story has a happy ending. Mapo Tofu (麻婆豆腐) is a fiery Sichuan pork and tofu stir-fry with the hallmark málà(麻辣) balance of tongue tingling and spicy.
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