Easy Low-Calorie and Fat-Reduced Mapo Tofu

Name: Easy Low-Calorie and Fat-Reduced Mapo Tofu
Yield: 3 servings
Cuisine: American
Ingredients: 80 to 100 grams Ground pork; 1 block Tofu (firm or silken); 1 tsp Garlic (finely chopped); 1 tsp Ginger (finely chopped); 1/2 Japanese leek (the green part too); 1 to 3 teaspoons ● Doubanjiang; 1 heaped tablespoon ● Tianmianjiang; 2/3 tsp ● Douchi (or substitute tianmianjiang); 1 dash ● Pepper; 1 tsp ○ Soy sauce; 1 tbsp ○ Sake (use shaoxing wine if possible); 1 tsp ○ Chicken bone soup stock granules; 1 to 2 teaspoons ○ Oyster sauce; 1/2 tsp ○ Umami seasoning (Ajinomoto, etc.); 180 ml ○ Water; 1 to 1 1/2 tablespoons Katakuriko dissolved in an equal amount of water; 1 tsp Sesame oil; 1 dash Sichuan or Szechuan pepper (hua jiao, or use sansho pepper)

cookpad.japan @cookpad_jp

For health and weight-loss reasons, if I can get away with it, I try not to use oil in my cooking whenever possible. Ground meat already has a lot of fat, so you can make this dish without adding any oil. If you are making this for kids, reduce the amount of doubanjiang and add some sugar.

Douchi is a Chinese fermented food product made with black soy beans. If you don't have any, just add another teaspoon of tianmianjiang. If you don't have that either, try substituting red miso, sugar and soy sauce (3 teaspoons, 2 teaspoons and 1 teaspoon respectively). Recipe by Heartful Kitchen Rei

cookpad.japan @cookpad_jp

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Ingredients

3 servings

80to 100 grams Ground pork
1 blockTofu (firm or silken)
1 tspGarlic (finely chopped)
1 tspGinger (finely chopped)
1/2Japanese leek (the green part too)
1to 3 teaspoons ● Doubanjiang
1heaped tablespoon ● Tianmianjiang
2/3 tsp● Douchi (or substitute tianmianjiang)
1 dash● Pepper
Combined seasoning ingredients:
1 tsp○ Soy sauce
1 tbsp○ Sake (use shaoxing wine if possible)
1 tsp○ Chicken bone soup stock granules
1to 2 teaspoons ○ Oyster sauce
1/2 tsp○ Umami seasoning (Ajinomoto, etc.)
180 ml○ Water
1to 1 1/2 tablespoons Katakuriko dissolved in an equal amount of water
Optional additions:
1 tspSesame oil
1 dashSichuan or Szechuan pepper (hua jiao, or use sansho pepper)

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Steps

1

Make narrow cuts in the leek about halfway through. Make cuts halfway through on the other side too.
2

Chop it up after making the cuts and you'll end up with very finely minced leek. With this method, the cut end of the leek doesn't spread out so it's really easy to chop.
3

Finely chop the garlic and ginger. chop up the douchijiang too.
4

Combine the ○ ingredients and mix well. Cut the tofu into cubes, and drain in a sieve.
5

Put the ground pork, garlic, ginger and ● flavoring ingredients in a frying pan and mix together. Adjust the amount of doubanjiang (spiciness) to taste!
6

When the mixture looks like this, turn on the heat.
7

After a while, the fat will come out of the pork. Just use that fat to stir fry the pork until it's crumbly.
8

Add half the leek and keep stir frying.
9

Add the combined flavoring ingredients from Step 4. When it comes to a boil, add the tofu.
10

Add the rest of the leek (including the green parts), and adjust the seasoning. Adjust the saltiness with soy sauce, and if you want some sweetness add some sugar (not listed in the ingredient list)!
11

When the tofu has warmed through, thicken the sauce with katakuriko dissolved in water. Don't add it all at once; add it little by little while observing how thick the sauce is getting.
12

If you mix it with a spatula the tofu will fall apart, so shake the frying pan around to mix it up. Optionally add some sesame oil and sansho pepper to finish to make it nicely fragrant.
13

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