Tofu and Shrimp Salt-Flavored Mapo Tofu with Crunchy Crispy Toppings
Tofu and Shrimp Salt-Flavored Mapo Tofu with Crunchy Crispy Toppings

Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, tofu and shrimp salt-flavored mapo tofu with crunchy crispy toppings. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Tofu and Shrimp Salt-Flavored Mapo Tofu with Crunchy Crispy Toppings is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Tofu and Shrimp Salt-Flavored Mapo Tofu with Crunchy Crispy Toppings is something that I have loved my entire life. They’re fine and they look wonderful.

Mapo tofu is one of the top ten famous Chinese dishes and enjoys a high popularity among not only Chinese people but also many western countries. At the very beginning, Mapo tofu is named after its creator. It is recorded that there is a couple who own a restaurant mainly selling vegetarian dishes.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook tofu and shrimp salt-flavored mapo tofu with crunchy crispy toppings using 14 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Tofu and Shrimp Salt-Flavored Mapo Tofu with Crunchy Crispy Toppings:
  1. Get 1 block Tofu
  2. Make ready 12 Shrimp
  3. Get 20 grams Frozen green peas
  4. Get 1 piece ◎ Carrot (minced)
  5. Get 1 piece ◎ Ginger (minced)
  6. Make ready 1 tbsp ◎ Green onion (minced)
  7. Prepare 1/4 to 1/2 teaspoons Doubanjiang
  8. Get 200 ml ■ Water
  9. Take 1 1/2 tsp ■ Chicken soup stock granules
  10. Take 1/4 tsp ■ Salt
  11. Make ready 1 tbsp ■ Sake
  12. Get 1 tbsp Sesame oil
  13. Take 1 Katakuriko slurry
  14. Take 1 Tempura crumbs and green onion for garnish

Cook until the garlic is crisp and golden brown but not burned. Drain the tofu and place on a serving plate with Prepare the toppings by finely chopping the crispy bacon, walnuts, and scallion and mixing with the minced ginger. All other photographs: Kelly Bone unless Salt-Soaking and Draining: If pressing seems too complicated, you can bypass that step with a Real-Deal Mapo Tofu » Vegan Mapo Tofu » Rustic Miso Soup With Tofu and Seaweed » Vegan Mocha. Mix all ingredients, arrange tofu on the large plate, and place on top the shirmps pasted.

Steps to make Tofu and Shrimp Salt-Flavored Mapo Tofu with Crunchy Crispy Toppings:
  1. Drain the water from the tofu very well. Peel the shrimp, remove the intestinal tracts. Sprinkle with a little sake (not listed) and massage the shrimp well. If you need to make tempura crumbs do it now: Fry some tempura batter by drizzling it into hot oil, then take out and drain well.
  2. Heat up the sesame oil in a frying pan, add the ingredients marked with ◎ and stir fry until aromatic. Add the doubanjiang and stir fry lightly.
  3. Add the ingredients marked with ■ and bring to a boil. Add the green peas.
  4. Add the tofu that has been cut into easy to eat pieces, and shake the frying pan.
  5. When it comes to a boil again, add the shrimp. When they change color turn off the heat. Add the katakuriko slurry, stir gently, then turn the heat on again and cook until the sauce has thickened.
  6. Transfer to a serving plate and top with tempura crumbs and thinly sliced green onion.
  7. This is a version where the tempura crumbs are simmered in the sauce. I just changed used red chili peppers to doubanjiang. Otherwise all the other amounts are the same. It's also delicious served over rice (enough for 2 servings).

Crispy Tofu with Garlic Sauce - Learn the easiest way to make crispy tofu that tastes great—no deep-frying and marinating needed! Made from coagulated soy milk, the tofu is served into bowls from a deep, steaming stock pot, with toppings added such as scallions, salt, chilis and fermented. An authentic Sichuan mapo tofu recipe. If you haven't tried authentic mapo, you might be scared of it's fire-y redness, but this is the best version ever. The sauce is pleasingly oily, which ampliflies the spiciness and flavor.

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