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We hope you got insight from reading it, now let’s go back to jia chang tofu-style mapo cellophane noodles recipe. You can have jia chang tofu-style mapo cellophane noodles using 5 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to make Jia Chang Tofu-style Mapo Cellophane Noodles:
- Provide packet "Mapo Cellophane Noodle" mix
- Prepare Tofu
- You need Katakuriko
- Get handful Bean sprouts
- Use Vegetable oil
Instructions to make Jia Chang Tofu-style Mapo Cellophane Noodles:
- The tofu: Drain the water from the tofu. Wrap the tofu in paper towels, put on a plate, and microwave for 3 minutes at 500 W. Tilt the plate with the tofu and a lot of water will come out. Discard the water.
- Cut the tofu in half, and slice about 1.5 cm thick. Coat the tofu pieces with katakuriko. You don't have to coat the sides.
- Heat a frying pan, add vegetable oil and gently put in the tofu. When it has browned on one side, flip the pieces over.
- Pay fry until golden brown on both sides over a low-medium heat. If the sides are coated with katakuriko, the pieces may stick together, so pry them apart sometimes…
- The Mapo Cellophane Noodles: When one side of the tofu has browned, start cooking the mix following the package instructions. Bring the cellophane noodles and water to a boil, add the included mapo sauce, add the bean sprouts after 2.5 minutes and cook for another 30 seconds.
- Finish: Put the golden brown tofu from Step 4 on serving plates.
- Pour the mapo cellophane noodles from Step 5 on top of the tofu. Done!
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