Mapo Tofu (Mabo Dofu)
, Serves 4
Japanese-style mapo tofu: soft tofu and ground pork in a savory, spicy doubanjiang-miso sauce.
| prepWrap tofu in paper towels and drain on a plate 15 min | ||||||
| 2 1/2 Tbsp doubanjiang (spicy chili bean paste) | Whisk until miso dissolves | Stir sauce in, bubble until thick | Fold in tofu gently, heat through | Stir in scallions, remove from heat | Garnish with scallions & sansho | |
| 1 Tbsp oyster sauce | ||||||
| 1 Tbsp miso | ||||||
| 1/2 Tbsp soy sauce | ||||||
| 2 Tbsp mirin | ||||||
| 1 tsp toasted sesame oil | ||||||
| 1 tsp potato starch or cornstarch | ||||||
| 60 ml water | ||||||
| 1 Tbsp neutral oil | Heat oil, sauté garlic & ginger | Cook pork until no longer pink | ||||
| 2 cloves garlic, minced | ||||||
| 1 Tbsp fresh ginger, peeled, sliced, julienned, then minced | ||||||
| 225 g ground pork (or mushrooms/veggies for vegetarian) | ||||||
| 400 g soft/silken tofu, drained, cut in 3/4-inch / 2 cm cubes | ||||||
| 1 green onion/scallion, sliced (mixed in) | ||||||
| 1 green onion/scallion, sliced (for garnish) | ||||||
| Japanese sansho pepper (optional) | ||||||
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