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Great recipe for Italian Mapo Tofu with Anchovies. This is a brand of instant consommé soup stock I always use, so I decided to enter the company's recipe contest. As long as you drain the tofu well, it's really easy.
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Ingredients requirements Italian Mapo Tofu with Anchovies:
- Make ready 1 block for Silken tofu
- Get 100 grams Ground meat (pork and beef mix)
- Get 1/4 Onion (or new spring onion)
- Provide 3 Asparagus
- Provide 3 for Anchovy filets
- Need 1 slice of Bacon
- Give 200 ml of Water
- Get 2 tbsp White wine
- Make ready 1 1/2 tsp - Consommé stock granules
- Make ready 1 to 2 large cloves Garlic
- Need 1 Red chili pepper
- Need 1 for Black pepper and extra virgin olive oil
- Require 1 for Katakuriko
- Require 1 Fresh or dried herbs such as basil or parsley
Carefully place in a bowl and cover with boiling water and a big pinch of salt. Allow to sit while you proceed with the recipe. 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. Bagna càuda, one of the classic dishes of the Piedmont region in northwestern Italy, is a potent dip made from warm olive oil loaded with tons of garlic and anchovies, all cooked together until melted down.
Italian Mapo Tofu with Anchovies process:
- Slice the tofu in half horizontally, wrap in paper towels and drain the excess water for 20 to 30 minutes. The photo shows the tofu wrapped in paper towels and a kitchen towel. If you want to cut some time, microwave the tofu to drain the water faster.
- Discard the hard ends of the asparagus, peel the bottom with a vegetable peeler, and cut into 5 cm pieces. Cut the bacon and onion into 1 cm squares. Roughly chop the garlic cloves.
- Put some olive oil in a frying pan, add the garlic and the de-seeded chili pepper and saute until fragrant. Add the anchovies and saute while smashing them up, to transfer the flavor to the oil.
- Add the ground meat, and when it's browned, add the onion, bacon and asparagus and saute. Add the white wine and allow the alcohol to evaporate.
- Add the water and the soup stock granules, then break up the tofu into chunks and put in the pan. Taste, and adjust the seasoning. Dissolve some katakuriko in an equal amount of water, and add to the sauce to thicken.
- Turn the heat off and add the black pepper and plenty of herbs. Stir gently so as not to crush the tofu, and it's done.
- It's also delicious if you add some roughly chopped tomatoes. If you do so, add a bit more soup stock granules to adjust the flavor. You can use firm instead of silken tofu, and add broccoli instead of tomato.
Paired with a beautiful vegetable platter, it's the ultimate dip. Mapo Tofu is a classic Szechuan dish that features tofu covered in spices and minced meat. It pairs extremely well with rice, and may even be necessary with how spicy it can get. The name literally translates to "pockmarked old lady tofu", inspired by the old lady that made this dish. Instead of having a greasy, battered coating, the tofu "steaks" in our revamped Parmigiana are breaded and lightly pan-fried in just a small amount of oil then topped with part-skim mozzarella, fresh basil and your favorite marinara sauce.
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