Authentic & Easy Mapo Doufu. AUTHENTIC Meaning: "authoritative, duly authorized" (a sense now obsolete), from Old French autentique "authentic authentic (adj.) conforming to fact and therefore worthy of belief Authentic definition: An authentic person, object, or emotion is genuine. AUTHENTIC — adjective Etymology: Middle English autentik, from Anglo-French, from Late Latin AUTHENTIC — I. əˈthentik, ȯˈ-, -tēk adjective Etymology: alteration (influenced by Greek authentikos. Conforming to fact and therefore worthy of trust, reliance.

The adjective authentic describes something that is real or genuine and not counterfeit. If you are going to buy a diamond ring, you want an authentic diamond and not glass. Information and translations of authentic in the most comprehensive dictionary definitions resource on the web. authentic definition: The definition of authentic is something that is original or true and not a copy of anything else. (adjective) A painting that was actually created by Monet is an example of a painting. you can have Authentic & Easy Mapo Doufu using 17 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Authentic & Easy Mapo Doufu

It's 200 grams of Ground meat (beef and pork mix).
It's 1 block of Silken tofu.
You need 2/3 of Leek.
It's 2 tbsp of Vegetable oil.
It's 1 tbsp of Sesame oil for flavor.
It's 2 tbsp of Katakuriko (to thicken the sauce).
It's of [Spices].
You need 1 tbsp of Doubanjiang.
You need 1 tbsp of Douchi.
Prepare 1 clove of Garlic.
You need 1 piece of Ginger.
It's 2 of Takanotsume.
It's of [Seasoning ingredients].
It's 200 ml of Chicken stock granules.
You need 2 tbsp of Soy sauce.
It's 2 tbsp of Shaoxing wine or sake.
It's 1 tbsp of Oyster sauce.

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Authentic & Easy Mapo Doufu instructions

Chop the garlic and ginger finely, and combine with the de-seeded chili peppers, doubanjiang and douchi..
Dissolve 2 teaspoons of Weipa in 1 cup of water, and combine with oyster sauce, soy sauce, and Shaoxing wine..
Chop the leek finely, and slice the tofu in to 3 cm squares. Dissolve the katakuriko in an equal amount of water..
Heat vegetable oil in a wok, and saute the combined ingredients from Step 1 over low heat being careful not to burn it. This brings out the fragrance of the ingredients..
When it smells good, add the ground meat and break it up while mixing with the seasoning ingredients. Keep stir frying until crumbly. The oil should look quite clear..
When the meat is cooked through add the ingredients from Step 2 and bring to a boil, add the leek and tofu, and stir gently while simmering. If you have Szechuan peppers, add a little to taste..
When the tofu is heated through, add the katakuriko slurry little by little while stirring the sauce gently, then boil for about 40 seconds at a high heat to thicken. Lastly add sesame oil and mix together, simmer for an additional 30 seconds then turn off the heat..
If you are using silken tofu use as-is, if using firm tofu boil for a few minutes in salted water beforehand and drain. I've recently been adding 1 tablespoon of tianmianjang and garlic shoots..