japanese-style mapo tofu

• u.s.
• metric

ingredients:

• 2 blocks of tofu
• 7 ounces ground pork or beef
• 6 in. or 1 ounce leek or green onion
• 2 cayenne peppers
• 2 tablespoons soy sauce
• 1 tablespoon red miso
• 1 1/4 cups chicken stock
• 4 cups water
• 1 tablespoon salad oil
• 1/3 cup water
• 2 teaspoons potato starch (katakuriko)
• 1 tablespoon sesame oil (optional)
• suitable amount sanshou (Japanese
  pepper) powder (optional)

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:

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

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:

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:

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

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:

Add the tofu and boil for two minutes.

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:

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