Easy and Addictive Mapo Tofu
cookpad.japan @cookpad_jp
This is chef Kentaro's recipe that I found in a magazine "Orange Page", 10 years ago. I tried this recipe once when my husband and I were still newlyweds, and my husband who loves mapo tofu raved "this is the best mapo tofu I ever had". Since then I have been using this recipe for mapo- tofu. Adjust the spiciness by the amount of the doubanjiang.
When you break up the tofu with a wooden spatula, make it into 7-8 big chunks. If you make it too small to begin with, the tofu will lose its shape completely. It'll still be just as tasty even if the tofu is crumbled up. Recipe by micox
Open in Cookpad AppCooking Instructions
- 1
Peel the garlic and ginger and chop finely. Cut the Japanese leek into 1 cm slices. Combine the ★ ingredients. Make a katakuriko slurry by dissolving katakuriko in water.
- 2
Heat a skillet over low heat, pour in the sesame oil and sauté the garlic and ginger. Once it is fragrant, add the Japanese leek and turn up the heat to medium.
- 3
When the ingredients are well coated with oil, add the ground pork and sprinkle on the salt and pepper. Turn up the heat and sauté the ground pork while loosening the meat with wooden spatula.
- 4
When the meat turns brown, add the ★ flavoring ingredients, tofu and 50 ml of water. Break up the tofu into big pieces with a wooden spatula.
- 5
Once it comes to a boil, turn off the heat and swirl in the katakuriko slurry. Immediately mix the ingredients and simmer over medium heat until thickens.
- 6
Serve it onto a plate and sprinkle some sansho pepper to taste. If you don't have the sansho pepper, black pepper is OK too.
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