Mapo Tofu - Japanese Version


2 block cotton tofu (600 g), diced into bite sized cubes
250 grams minced pork
1 clove garlic, finely chopped
1 tablespoon fresh ginger, finely chopped
1/2 leek, finely chopped
1 tablespoon tobanjiang (Chinese chili-bean paste)
1 tablespoon corn starch
1 tablespoon sesame oil
For seasoning:
1 cup water
3 tablespoons miso bean paste
2 tablespoons sake
1 teaspoon chicken soup powder
1/2 teaspoon sugar
1/2 teaspoon salt


In a big bowl, combine water, miso, sake, chicken soup powder, sugar and salt. Stir until the sugar has dissolved. Set aside.
Wrap tofu with paper towel and heat the tofu in microwave for 1 minute. Drain the excess water and cut into small cubes.
Heat sesame oil in a wok on low heat, add garlic, ginger, leek and hot bean paste, stir fry for 3 minutes. Then add minced pork, cook until the color changed.
Pour the seasoning mixture into the wok and bring to a boil. Add tofu cubes and simmer on medium heat for about 10 minutes.
Mix corn starch with 1 tbsp water and combine it into the wok, stir gently until the sauce is thickened and smooth, remove from heat and dish out.
Garnish the tofu with some spring onion and serve with steam rice..




In Japan, when you enter a chuka (Chinese) restaurant, sit down then look at the menu, you will find this dish - Mapo Tofu. Mapo Tofu is a Chinese well-known dish from the Szechuan province. It combine the Chinese chili-bean paste or called Tobanjiang with tofu and minced pork. Tobanjiang plays the main role in spicy flavor of the dish. Although, most of the Chinese restaurants offer this famous dish, Mapo Tofu in Japanese style is not as spicy as the origin from Szechuan. It is sweeter and milder in taste.
Remember when I ordered, I will request for more spicy mapo tofu and add more chili-oil (rayu) when serve. If you are cooking at home, you may add more tobanjian if you prefer more spicy taste. Serve with hot steamed rice will stimulate your appetite.


4 servings


Thursday, December 10, 2009 - 4:50pm


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