Recipe: Appetizing Mapo Tofu with Gnocchi

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The lack of meat makes the overall feel and texture lighter than more traditional recipes that use pork. Nira (also known as garlic chive) adds a unique flavor and a natural green color for your eyes to feast on. Now quickly take that feast from your eyes to your mouth because if you don't eat. You can have Mapo Tofu with Gnocchi using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Mapo Tofu with Gnocchi

1. You need 190 g of medium hardness tofu (or 3 pieces), diced into 1-2 cm cubes.
2. You need 2 cloves of garlic, chopped.
3. Prepare 1 1/2 tbs of Lao Gan Mein chili oil.
4. It's 1 tbs of Kikkoman soy sauce.
5. Prepare 1/2 tbs of mirin (can be substituted with sugar).
6. Prepare 2 cm of leek or scallion, chopped.
7. You need 3 of English sausages, chopped.
8. Prepare 160 g of Gnocchi.
9. Prepare 1 tbs of cooking oil.
10. Prepare 1/2 tbs of sesame oil.

The mapo tofu rice bowl at My Ramen & Izakaya is an exercise in balance. The soft tofu is silky, like an egg over easy. The shitake mushroom, white onion and diced carrot base is earthy and rich in umami. And the bright chile bean paste provides a layer of heat and occasional.

Mapo Tofu with Gnocchi instructions

1. Boil Gnocchi according to the instruction on the package then drain.
2. Meanwhile, heat the cooking oil in a frying pan, add chopped garlic, stir fry on medium heat for 1-2 minutes.
3. Add tofu, sausage and boiled gnocchi, add chili oil, soy sauce and mirin, then stir fry for about 3 mins.
4. Add chopped leek and sesame oil, stir fry for another 1 minute.
5. Enjoy the meal.

Add the stock, mirin, soju (or sake), soy sauce, sugar, cornflour mixture, sesame oil and tofu and gently mix together. Add the bean paste and cook, stirring for a few mins until fragrant, then add the black beans, ginger and garlic. Cook, stirring, for a min or so, then add the stock and let it bubble away. 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! Serve it with rice - and because it is.