How to Prepare Speedy Non-spicy Mapo Tofu
Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Easiest Way to Make Speedy Non-spicy Mapo Tofu. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Non-spicy Mapo Tofu, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Non-spicy Mapo Tofu delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we have to first prepare a few ingredients. You can cook Non-spicy Mapo Tofu using 14 ingredients and 16 steps. Here is how you cook it.
I know, a Mapo tofu that is not spicy, can it even be called mapo tofu? But when your husband and your toddler don't enjoy spicy food, you make everything not spicy. This recipe probably taste nothing like the infamous Sichuan dish because to be honest, I have not tried the original dish. This is a modification of a few recipe I found around the internet. It's yummy regardless.
Ingredients and spices that need to be Get to make Non-spicy Mapo Tofu:
- No chilly homemade Hong You or any Cooking oil
- 1 big block of Tofu (I prefer Hard Tofu)
- 300 gr beef mince
- 1 whole capsicum or a mix of different colour capsicums
- 1 stalk Celery
- 8 dried shiitake mushrooms
- 10 white button mushrooms
- Spring onions
- Black pepper
- Soy sauce
- Oyster sauce
- Sesame oil
- 1/2 cup corn starch
- Bean sprouts (Optional)
Instructions to make Non-spicy Mapo Tofu
- Hong you (red oil) is totally my favourite thing. It smells amazing and goes well with BBQ, too. You can find Hong You recipe on the internet. If you don't want spiciness, just don't put chillies in your oil. If you don't have hong you, it's okay, any cooking oil would do but hong you makes your mapo tofu smell amazing.
- Gently clean the dried shiitake mushrooms then dip them in a bowl of hot water until soft. Keep this water.
- Capsicum, celery, mushrooms all chopped. Tofu chopped into 1cm³ blocks.
- Heat oil in a hot wok at high heat.
- If you only don't really like eating celery and capsicum and just want them for the smell, throw them in now.
- Add beef mince and stir until cooked.
- Throw in the mushrooms.
- Add a tablespoon of oyster sauce and soy sauce to taste. Stir well.
- Add 2, 3 more tablespoon off soy sauce so it is slightly saltier than you would like but not too salty.
- Once the shiitake mushrooms are soft enough to bite, add tofu, a bit of shiitake water and shimmer for a few minutes. If you like to eat celery and capsicum a bit raw, add them at this step.
- Use 1/2 cup of shiitake water to dissolve the corn starch.
- Slowly add the corn starch mixture into your wok and stir well until everything gets sticky.
- Turn off the stove.
- Add black pepper to your liking. Sprinkle a few drop of sesame oil. Stir well.
- Serve with rice.
- For people who like a bit of spiciness but not too much, you can add some chilly flakes at the last step.
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