Mapo Tofu is a popular Chinese dish from Sichuan province.
The classic recipe consists of silken tofu, ground pork or beef, fermented broad beans & soybeans (doubanjiang), fermented black beans.
Mapo tofu is traditionally a Chinese dish, but it's been given a Korean twist here with spicy gochjang and doenjang pastes.
Bahan Membuat Korean Mapo Tofu
- 1 pack tahu bandung, potong dadu.
- 1 pack jamur shimeji.
- 100 gr daging cincang.
- 1 batang daun bawang.
- 1/2 buah bawang bombay.
- 200 ml air.
- 2 sdm kecap ikan.
- 1 sdm bubuk cabe.
- 1 sdm gula.
- 1 sdm bawang putih cincang.
- 1 sdm mushroom bouillon.
- 3/4 sdm doenjang.
- 1/2 sdm gochujang.
- 1 sdm maizena, larutkan dengan air.
- 1 sdm minyak.
Langkah Memasak Korean Mapo Tofu
- SePanaskan minyak, tumis daun bawang sampai sizzling.
- Masukkan daging dan bawang bombay. Masak sampai daging matang. Matikan api..
- Masukkan kecap ikan, bubuk cabe, gula, bawang putih, dan garam. Aduk sampai merata..
- Masukkan air, doenjang, dan gochujang.
- Nyalakan kembali api sambil melarutkan doenjang dan gochujang, masukkan jamur.
- Setelah mendidih, masukkan tahu dan aduk sampai seluruh tahu terkena kuah.
- Tuangkan maizena.
Making the yummiest mapo tofu at home for several bowls of. I love this recipe as I can enjoy the kick-in-the-tongue sensation and the. Mapo tofu (麻婆豆腐, ma po dou fu) is one of the most popular classic Sichuan dishes. It has a spicy, pungent, and appetizing flavor that goes perfectly with steamed rice. I love cooking mapo tofu for a.
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