Mapo Tofu (Mabo Dofu)
By Namiko Hirasawa Chen · justonecookbook.com
4
A spicy Japanese-style tofu and ground pork dish in a rich, umami sauce with doubanjiang, miso, and mirin.
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| prepDrain tofu for 15–30 minutes | |||||
| 2½ Tbsp doubanjiang (spicy chili bean paste) | Whisk sauce ingredients | Pour in sauce, simmer until thickened | Add tofu, gently coat with sauce, heat through | Stir in most green onions, remove from heat | |
| 1 Tbsp oyster sauce | |||||
| 1 Tbsp miso | |||||
| ½ Tbsp soy sauce | |||||
| 2 Tbsp mirin | |||||
| 1 tsp toasted sesame oil | |||||
| 1 tsp potato starch or cornstarch | |||||
| 60 ml water | |||||
| 2 cloves garlic, minced | Heat oil, sauté garlic & ginger until fragrant | Add pork, cook until no longer pink | |||
| 1 Tbsp ginger, minced | |||||
| 2 green onions/scallions, thinly sliced | |||||
| 400 g soft/silken tofu (kinugoshi dofu), cut into ¾-inch cubes | |||||
| 1 Tbsp neutral oil | |||||
| 225 g ground pork | |||||
| Japanese sansho pepper (optional) | |||||
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