Non-spicy Mapo Tofu. Non-spicy Mapo Tofu 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.

While the original Shichuan Mapo Tofu is pretty spicy, the Japanese version is usually mild so even children can enjoy it. Mapo tofu (also called mabo tofu) is a popular Chinese dish that originates from the Szechuan province. These days, it can be found in a variety of Asian countries, including Japan. You can have Non-spicy Mapo Tofu using 14 ingredients and 16 steps. Here is how you cook it.

Ingredients of Non-spicy Mapo Tofu

It's of No chilly homemade Hong You or any Cooking oil.
You need 1 of big block of Tofu (I prefer Hard Tofu).
Prepare 300 gr of beef mince.
It's 1 of whole capsicum or a mix of different colour capsicums.
You need 1 stalk of Celery.
Prepare 8 of dried shiitake mushrooms.
It's 10 of white button mushrooms.
It's of Spring onions.
Prepare of Black pepper.
Prepare of Soy sauce.
It's of Oyster sauce.
Prepare of Sesame oil.
You need 1/2 cup of corn starch.
You need of Bean sprouts (Optional).

Whatever its origins, Mapo Tofu came to Japan in the middle of the last century during a boom of Chinese restaurants. After being adapted to local tastes, its name transliterated to Mabo Doufu (マーボー豆腐), it quickly became one of the best known Chinese dishes in all of Japan. See great recipes for Mapo Tofu Braised silken tofu and ground beef with spicy sauce too! Mapo tofu is a popular Chinese dish in which small tofu cubes are braised in a spicy chili bean paste-based sauce.

Non-spicy Mapo Tofu step by step

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..

It originated from the Sichuan province that's known to have cuisine with bold flavors — pungency and spiciness. Mapo tofu is also a popular menu item at Chinese restaurants in Korea. Add the chicken stock, cornstarch, soy sauce and sugar to a small bowl and stir to combine. Heat a wok or large frying pan until hot. Add the sesame oil, garlic, ginger and green onions and stir.