Japanese-style Mabo Dofu
A milder version of the Szechuan recipe with the addition of miso, mirin, and sake.
Servings: 6 people
Ingredients
- 2 14 ounce soft/silken tofu
- 1 tablespoon neutral-flavored oil (vegetable, canola)
- 2 cloves garlic minced
- 1 inch ginger minced
- 1 pound ground pork
- 4 green onions sliced
Sauce
- 3 tablespoons doubanjiang (chili bean sauce)
- 3 tablespoons mirin
- 1 tablespoon red miso
- 2 tablespoons sake
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons cornstarch
- 2 tablespoons water
Instructions
- Combine all of the ingredients for the sauce in a medium bowl and mix well together.
- Drain the tofu and cut into 1-inch cubes.
- In a large frying pan, heat the oil on medium heat and sauté the minced garlic and ginger. Take extra care to not burn them. Once they are fragrant, add the ground pork and break up with a wooden spoon or spatula.
- When the meat is browned, add the sauce mixture and stir thoroughly. Let the sauce come to a simmer.
- Once the sauce is simmering, add the tofu and gently fold in to coat it with the sauce. Stir frequently, without breaking or mashing the tofu, until it is heated. Add the chopped green onions and stir before taking the pan off of the heat. Serve immediately.
Notes
You can store the leftover mapo tofu in an airtight container in the refrigerator for a few days.