Cold Tofu with Mabo Pork

My ‘Mabo Dofu Japanese Style’ is quite different from the authentic Chinese ‘Mapo Tofu’, but it is what my mother used to cook. It is not very spicy and that was important for my family because we could hardly enjoy very spicy food. Today I cooked almost same Pork Mince mixture, but, instead of adding Tofu to it, I poured the mixture over cold Silken Tofu. A quicker & easier way to enjoy the same ingredients.
Cold Tofu with Mabo Pork
My ‘Mabo Dofu Japanese Style’ is quite different from the authentic Chinese ‘Mapo Tofu’, but it is what my mother used to cook. It is not very spicy and that was important for my family because we could hardly enjoy very spicy food. Today I cooked almost same Pork Mince mixture, but, instead of adding Tofu to it, I poured the mixture over cold Silken Tofu. A quicker & easier way to enjoy the same ingredients.
Steps
- 1
Combine all the Sauce ingredients in a small bowl.
- 2
Heat Sesame Oil in a small frying pan over medium high heat and cook Pork Mince. When colour has changed, add Spring Onion, and stir for a few minutes.
- 3
Stir the Sauce well and add to the pan. Stir until completely thickened.
- 4
Remove excess water from Tofu, place in serving bowl OR plate, cover with the Pork Mince mixture, and serve.
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