Mapo Potato Mochi
I love potato mochi!
I added carrot because I wanted my kids to eat some vegetables, but this is good without. To drain the tofu, line a strainer with paper towels, add the tofu and press using your hands. Recipe by John Lee Cooker
Mapo Potato Mochi
I love potato mochi!
I added carrot because I wanted my kids to eat some vegetables, but this is good without. To drain the tofu, line a strainer with paper towels, add the tofu and press using your hands. Recipe by John Lee Cooker
Cooking Instructions
- 1
Thoroughly drain the silken tofu (see the hints). Mince the vegetables and set aside. Combine the ● ingredients and set aside.
- 2
Make the potato mochi. Microwave or boil the potatoes to soften, mash them, and then mix in the salt and katakuriko while still hot. Make into bite-sized flattened balls.
- 3
Heat some vegetable oil in a frying pan at low-medium heat. Fry both sides of Step 1 to a golden brown, then transfer to a plate. (Use however much oil you like )
- 4
Add more vegetable oil to the frying pan from Step 3, and thoroughly cook the ginger, onion, and carrot on low heat until the ginger becomes fragrant.
- 5
Once the ginger has become fragrant add the drained tofu while smashing up with your hands. Cook on medium heat until the tofu becomes crumbly.
- 6
Once the moisture has cooked off from the tofu and it's become crumbly, Add the combined ● ingredients to thicken the mixture. Mix in some sesame oil and turn off the heat.
- 7
Pour this over the potato mochi you made in Step 3 and it's ready!
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