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japanese-style mapo tofu

  • Serves: 4
  • Calories: 339 kcal
  • Japanese: Wafū-mābo-dōfu
Japanese-Style Mapo Tofu
Ingredients

ingredients:

Step 1

step 1:

Cut each tofu block in half lengthwise. Place knife halfway down the side of the block and slice across. Then cut each half across in thirds to make 12 bite-size pieces for each block.

Step 2

step 2:

Chop the leek (or green onion). Cut off the stalks of the red peppers and remove the seeds, and chop into thin pieces.

Step 3

step 3:

Pour the 4 cups of water into a pan and add the tofu. Boil for ten minutes on medium heat. Remove and drain the tofu in a colander.

Step 4

step 4:

Heat the oil in a frying pan or wok over a medium flame and add the ground meat. Sear until it changes color.

Step 5

step 5:

Add the chopped red pepper and leek. Sear for about two minutes.

Step 6

step 6:

Pour the chicken stock into the pan (or wok) and bring to a boil. Add the soy sauce and stir. Put some stock into a ladle. Add the red miso and stir with chopsticks until it is dissolved. Stir into the soup.

Step 7

step 7:

Add the tofu and boil for two minutes.

Step 8

step 8:

Dissolve the potato starch in the 1/3 cup of water. Add the dissolved potato starch to the pan (or wok).

Step 9

step 9:

Stir a few times until it becomes creamy. If you like, add the sesame oil. Boil for one minute. Remove from heat.

Mābo-dōfu

If you like, sprinkle sanshou (Japanese pepper) powder on top.

comment:

Mapo tofu originated in China, but we made this Japanese-style recipe which uses Japanese seasonings. It is a little hot and has a good taste. In Japan the dish is called Mābo-dōfu and uses Chinese seasonings.

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