Easy Speedy Mapo Tofu

Name: Easy Speedy Mapo Tofu
Yield: 2 servings
Cuisine: American
Ingredients: 1 block Firm tofu; 100 grams Ground meat (pork or chicken); 10 cm Japanese leek; 1 small dab of each Ginger, garlic; 2 tsp Doubanjiang; 100 ml ☆Water; 1/2 tsp ☆Chicken stock granules; 1 tbsp ☆Soy sauce; 2 tsp ☆Sugar; 2 tsp ☆Tianmianjiang paste (or substitute with miso paste); 1 tsp katakuriko dissolved in 1 tablespoon water Katakuriko slurry

cookpad.japan @cookpad_jp

When have a little leftover ground meat, I always make mapo tofu.

It's better to use fresh garlic and ginger, but I use the tubed type for this recipe. The doubanjiang paste gives this dish a real kick, so add it sparingly at first. Recipe by Mahori kaigan

When have a little leftover ground meat, I always make mapo tofu.

It's better to use fresh garlic and ginger, but I use the tubed type for this recipe. The doubanjiang paste gives this dish a real kick, so add it sparingly at first. Recipe by Mahori kaigan

cookpad.japan @cookpad_jp

When have a little leftover ground meat, I always make mapo tofu.

It's better to use fresh garlic and ginger, but I use the tubed type for this recipe. The doubanjiang paste gives this dish a real kick, so add it sparingly at first. Recipe by Mahori kaigan

When have a little leftover ground meat, I always make mapo tofu.

It's better to use fresh garlic and ginger, but I use the tubed type for this recipe. The doubanjiang paste gives this dish a real kick, so add it sparingly at first. Recipe by Mahori kaigan

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Ingredients

2 servings

1 blockFirm tofu
100 gramsGround meat (pork or chicken)
10cm Japanese leek
1 smalldab of each Ginger, garlic
2 tspDoubanjiang
100 ml☆Water
1/2 tsp☆Chicken stock granules
1 tbsp☆Soy sauce
2 tsp☆Sugar
2 tsp☆Tianmianjiang paste (or substitute with miso paste)
1 tspkatakuriko dissolved in 1 tablespoon water Katakuriko slurry

Saved

Steps

1

Microwave the tofu for 3 minutes, then drain. Mince the garlic, ginger, and leek. Mix the ☆ ingredients in and set aside.
2

In an oiled, heated frying pan, fry the garlic, ginger, and leek until fragrant, then add the meat.
3

Add the tianmiangjiang paste and continue to stir-fry. When combined, pour in the ☆ mixture.
4

When heated through, add the tofu (cut into bite-sized pieces) and heat over medium for about 3 minutes.
5

Add the katakuriko slurry, and stir.
6

Once the katakuriko slurry has thickened, add a dash of sesame oil (optional, about 1 teaspoon) to give it a richer taste.
7

Here, the tofu has been cut into smaller pieces to eat with rice (rice bowl style). This has become a popular meal in our home.