How to Cook Perfect Spicy! Mapo Noodles~ Mapo Tofu Ramen~

Spicy! Mapo Noodles~ Mapo Tofu Ramen~. This mapo tofu ramen is made with ramen noodles that are smothered in a mouth-tingling sauce of tofu, ground pork, plenty of chiles, preserved black beans, and bean sauce. You're correct if you're a touch confused at the etymology of that term. Authentic Szechuan style mapo tofu is one of the branding dishes of Szechuan cuisine.

The Japanese version of this famous Sichuan spicy dish (Mapo Tofu/Mapo Doufu) is made with readily available ingredients and it is a lot less oily but is still an incredible flavour explosion in a bowl - I want the sauce on tap! This Craft Essence features Mapo Tofu of Fuyuki's Hongzhou Feast Hall: Taishan, the favorite dish of Kotomine Kirei from Fate/Stay Night. Community content is available under CC-BY-SA unless otherwise noted. You can have Spicy! Mapo Noodles~ Mapo Tofu Ramen~ using 16 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Spicy! Mapo Noodles~ Mapo Tofu Ramen~

1. You need 150 grams of Tofu.
2. Prepare 50 grams of Ground pork.
3. Prepare 5 cm of Japanese leek.
4. You need 1 bunch of Komatsuna.
5. You need 1 1/2 tsp of â—?Doubanjiang.
6. Prepare 1 tsp of â—?Tianmianjiang.
7. It's 1 tsp of â—?Douchi.
8. It's 1 tsp of â—?Ra-yu.
9. Prepare 1 tsp of Shaoxing wine (or sake if unavailable).
10. It's 1 clove of â—?Garlic (grated).
11. It's 1 of â—?Ichimi spice.
12. It's 400 ml of ☆Hot water (or cold).
13. It's 2 tsp of ☆Chinese soup stock (Weipa, etc.).
14. It's 1 tsp of ☆ Soy sauce.
15. Prepare 1 of Sichuan pepper (powdered).
16. It's 1 of bundle Chinese-style noodles.

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 (douchi), and Sichuan peppercorn to name a few main ingredients. Tofu is cooked in a spicy and oily. Prepare ramen noodles by boiling them in water in another pot.

Spicy! Mapo Noodles~ Mapo Tofu Ramen~ step by step

1. Blanch the komatsuna for about 30 seconds, and cut into easy-to-eat sizes. Cut the tofu into cubes, and finely chop the Japanese leeks..
2. Mix all of the • ingredients together..
3. Boil hot water for the noodles..
4. Coat a frying pan with oil, and sauté the ground pork. After it has browned, add Step 2 and coat everything in the mixture..
5. Add tofu and all of the ☆ ingredients, and bring to a boil. During that time, put the noodles into the boiled water, and boil as instructed on the package..
6. Just a moment before the noodles are done, mix in the Japanese leeks and Sichuan pepper to the boiling frying pan..
7. Drain the cooled noodles in a sieve, and transfer to the ramen bowl. Add the soup on top, top with the komatsuna, and it is done!.

Once they're finished, drain the noodles and set aside. This mapo tofu recipe is the true blue, authentic real deal—the spicy, tongue-numbing, rice-is-absolutely-not-optional mapo tofu that you get in the restaurants! 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. Mapo tofu (麻婆豆�, 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.