Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, tofu and shrimp salt-flavored mapo tofu with crunchy crispy toppings. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Tofu and Shrimp Salt-Flavored Mapo Tofu with Crunchy Crispy Toppings is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Tofu and Shrimp Salt-Flavored Mapo Tofu with Crunchy Crispy Toppings is something which I have loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can cook tofu and shrimp salt-flavored mapo tofu with crunchy crispy toppings using 14 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Tofu and Shrimp Salt-Flavored Mapo Tofu with Crunchy Crispy Toppings:

1. Take Tofu
2. Make ready Shrimp
3. Take Frozen green peas
4. Take ◎ Carrot (minced)
5. Take ◎ Ginger (minced)
6. Take ◎ Green onion (minced)
7. Take to 1/2 teaspoons Doubanjiang
8. Make ready ■ Water
9. Take ■ Chicken soup stock granules
10. Prepare ■ Salt
11. Take ■ Sake
12. Get Sesame oil
13. Take Katakuriko slurry
14. Get Tempura crumbs and green onion for garnish

Instructions to make Tofu and Shrimp Salt-Flavored Mapo Tofu with Crunchy Crispy Toppings:

1. Drain the water from the tofu very well. Peel the shrimp, remove the intestinal tracts. Sprinkle with a little sake (not listed) and massage the shrimp well. If you need to make tempura crumbs do it now: Fry some tempura batter by drizzling it into hot oil, then take out and drain well.
2. Heat up the sesame oil in a frying pan, add the ingredients marked with ◎ and stir fry until aromatic. Add the doubanjiang and stir fry lightly.
3. Add the ingredients marked with ■ and bring to a boil. Add the green peas.
4. Add the tofu that has been cut into easy to eat pieces, and shake the frying pan.
5. When it comes to a boil again, add the shrimp. When they change color turn off the heat. Add the katakuriko slurry, stir gently, then turn the heat on again and cook until the sauce has thickened.
6. Transfer to a serving plate and top with tempura crumbs and thinly sliced green onion.
7. This is a version where the tempura crumbs are simmered in the sauce. I just changed used red chili peppers to doubanjiang. Otherwise all the other amounts are the same. It's also delicious served over rice (enough for 2 servings).
8. Ready to serve and ENJOY!

So that is going to wrap this up for this exceptional food tofu and shrimp salt-flavored mapo tofu with crunchy crispy toppings recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!