Mapo Tofu (Japanese Style)

I really love the blog norecipes.com.  His recipes and flavors are right up my alley. I’ve always been a big fan of Map Tofu for it’s simplicity.  As no recipes.com says…it’s like mac & cheese for the Japanese.  I always enjoy when my friend Aki makes it and this is the version that I’ve made at home.

Makes 4 servings

for sauce

  • 1/3 cup sake
  • 2 tablespoons oyster sauce
  • 1 tbsp red miso
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon tobanjan (I use a spicy bean paste)
  • 1 teaspoon sugar
  • 1 teaspoons cornstarch

for Mapo Tofu

  • 1 tbs sesame oil
  • 3 scallions, white part minced, green part sliced
  • 1 tablespoon minced ginger
  • 1 large clove garlic, minced
  • 1/2 pound ground pork
  • 14 ounce pack of silken tofu, drained and sliced into 1″ cubes

Whisk all the ingredients listed under “for sauce” together in a bowl.

Heat a frying pan or wok over medium high heat and then add the sesame oil. Add the white parts of the scallions, the ginger, and minced garlic. Stir-fry until very fragrant (about 1-2 minutes).

Add the ground pork and stir-fry breaking up the chunks of meat until the pork is cooked. Add the sauce and stir until the sauce has thickened and the alcohol has burned off. Add the tofu and gently stir to coat with the sauce.

Turn down the heat and continue to cook until the tofu has warmed through and the sauce is nice and thick.

Serve the Mapo Tofu with steamed rice.

 

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