Mapo Tofu Udang Claypot The name of the dish (source: Wiki) literally translates to "Pockmarked-Face Lady's Tofu" - where legend tells of the pockmarked-face lady who ran an inn on the outskirts of the city selling this. 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. Mabo Tofu (or Mapo Tofu) is one of the very popular Chinese dishes in Japan.

Bahan Membuat Mapo Tofu Udang Claypot

  1. Bahan :.
  2. 3 btr bawang putih dicincang halus.
  3. 1 cm Jahe irisi tipis.
  4. 3 bh cabe merah iris tipis.
  5. 5 cm daun bawang iris serong tipis.
  6. 2 sdm saos tiram.
  7. secukupnya Angciu.
  8. secukupnya Minyak wijen.
  9. Tahu sutra, potong sesuai selera.
  10. Mie kuning, direbus dan sajikan di claypot.
  11. 100 gr Udang.
  12. 1 sdm minyak cabe.
  13. 1 sdm minyak olive oil/jagung.
  14. Kecap asin, garam, lada.
  15. Larutan maizena.
  16. secukupnya Air.

Langkah Memasak Mapo Tofu Udang Claypot

  1. Panaskan minyak. Masukan bawang putih dan jahe. Tumis hingga harum sampai berubah warna..
  2. Masukan udang. Aduk udang sampai berubah warna..
  3. Tambah air dan masukan tahu sutra..
  4. Tambah bumbu-bumbu lalu daun bawang beserta irisan cabe..
  5. Kentalkan dengan larutan maizena..
  6. Angkat dan tuang ke dalam claypot yang sudah diletakan mie rebus. Tutup lalu panaskan kembali claypot selama 3-5 menit..
  7. Angkat dan sajikan panas dengan minyak cabe..
  8. Jangan lupa taburi daun bawang iris..

This is easily my favourite Chinese recipe. Soft, silky tofu in a rich, spicy, flavourful meat sauce…it's always a crowd pleaser. There are a few ingredients to get to know if you haven't had much experience with Chinese cooking, but the process is really straight forward and can be a relatively. 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.

Get Latest Recipe : HOME