Yuana's mapo tofu gets huge praise from her husband! The spicy and savory flavor is absolutely addictive and keeps you coming back for more♪
Ingredients
2 servings- Firm tofu1 block
- Ground pork100g
- Garlic1 clove
- Ginger1 piece
- Negi (Japanese leek)10cm
- Doubanjiang (spicy broad bean paste)1-2 tsp
- Rice oilto taste
- ★Water80cc
- ★Sugar (sugar beet)2 tsp
- ★Chicken stock powder1/2 tsp
- ★Soy sauce1 tbsp
- ★Tianmianjiang (sweet bean paste)2 tsp
- ★Cornstarch1 tsp
- ★Water1 tbsp
- Sea salt1/4 tsp
- Sesame oil1 tsp
Directions
20 min- 1
Mince the garlic, ginger, and negi. Mix the ★ seasonings together in a separate bowl.
- 2
Place paper towels on a plate, cut the firm tofu into 1.5cm cubes, and arrange on the plate. Microwave at 500W for 3 minutes to drain excess water thoroughly.
- 3
Heat rice oil in a skillet and stir-fry the garlic, ginger, and negi. Add the ground pork and stir-fry until the meat is fully cooked and separated into grains.
- 4
Add the doubanjiang and a pinch of sea salt to the edge of the skillet, lightly stir-fry until fragrant, then mix into the rest of the ingredients.
- 5
Add the ★ combined seasonings, bring to a boil, then add the tofu and simmer over medium heat for about 3 minutes.
- 6
Thicken the sauce with the ★ cornstarch slurry, then add the sesame oil and mix everything well.
- 7
Plate the dish and sprinkle with coriander powder to enhance the aroma. Serving with Sichuan pepper is also recommended.
Tips
If tianmianjiang is unavailable, red miso can be substituted, though the flavor will be more pronounced with the authentic paste. To avoid lumps when thickening, turn off the heat first before adding the cornstarch slurry.
Nutrition
Per serving- Calories280 kcal
- Protein16 g
- Fat18 g
- Carbs12 g
- Sodium2 g
Yuana's mapo tofu gets huge praise from her husband! The spicy and savory flavor is absolutely addictive and keeps you coming back for more♪
Ingredients
2 servings- Firm tofu1 block
- Ground pork100g
- Garlic1 clove
- Ginger1 piece
- Negi (Japanese leek)10cm
- Doubanjiang (spicy broad bean paste)1-2 tsp
- Rice oilto taste
- ★Water80cc
- ★Sugar (sugar beet)2 tsp
- ★Chicken stock powder1/2 tsp
- ★Soy sauce1 tbsp
- ★Tianmianjiang (sweet bean paste)2 tsp
- ★Cornstarch1 tsp
- ★Water1 tbsp
- Sea salt1/4 tsp
- Sesame oil1 tsp
Directions
20 min- 1
Mince the garlic, ginger, and negi. Mix the ★ seasonings together in a separate bowl.
- 2
Place paper towels on a plate, cut the firm tofu into 1.5cm cubes, and arrange on the plate. Microwave at 500W for 3 minutes to drain excess water thoroughly.
- 3
Heat rice oil in a skillet and stir-fry the garlic, ginger, and negi. Add the ground pork and stir-fry until the meat is fully cooked and separated into grains.
- 4
Add the doubanjiang and a pinch of sea salt to the edge of the skillet, lightly stir-fry until fragrant, then mix into the rest of the ingredients.
- 5
Add the ★ combined seasonings, bring to a boil, then add the tofu and simmer over medium heat for about 3 minutes.
- 6
Thicken the sauce with the ★ cornstarch slurry, then add the sesame oil and mix everything well.
- 7
Plate the dish and sprinkle with coriander powder to enhance the aroma. Serving with Sichuan pepper is also recommended.
Nutrition
Per serving- Calories280 kcal
- Protein16 g
- Fat18 g
- Carbs12 g
- Sodium2 g
Tips
If tianmianjiang is unavailable, red miso can be substituted, though the flavor will be more pronounced with the authentic paste. To avoid lumps when thickening, turn off the heat first before adding the cornstarch slurry.