Authentic & Easy! Spicy Hot Mapo Tofu

Name: Authentic & Easy! Spicy Hot Mapo Tofu
Yield: 2 servings
Cuisine: American
Ingredients: 1 block Tofu; 100 grams Minced pork; 1 each teaspoon of water and katakuriko Katakuriko dissolved in water; 1 knob Ginger (finely chopped); 1 clove Garlic (finely chopped); 1/2 handful Green onion (finely chopped); 2 tsp Doubanjiang; 150 ml Chinese soup stock (powder dissolved in water); 2 tbsp Sake; 1 tbsp each Red miso and soy sauce; 1 tsp Sugar; 1/2 tsp Sesame oil; 5 drops Ra-yu; 1 Japanese leek to garnish (green onion look pretty); 1 Sansho pepper (Szechuan pepper is better)

cookpad.japan @cookpad_jp

While searching for a recipe, I ended up creating my own. I omitted all unnecessary steps to make it simple. If you prepare all the seasonings beforehand, you can make this in a snap.

Sansho peppers, sesame oil, and ra-yu are staple for this dish.
Use the tofu of your choice. I like the silken kind for this.
Make it healthier by using minced chicken. For 2 servngs. Recipe by Momo105

While searching for a recipe, I ended up creating my own. I omitted all unnecessary steps to make it simple. If you prepare all the seasonings beforehand, you can make this in a snap.

cookpad.japan @cookpad_jp

While searching for a recipe, I ended up creating my own. I omitted all unnecessary steps to make it simple. If you prepare all the seasonings beforehand, you can make this in a snap.

Saved

Ingredients

2 servings

1 blockTofu
100 gramsMinced pork
1 eachteaspoon of water and katakuriko Katakuriko dissolved in water
"A" seasonings
1knob Ginger (finely chopped)
1 cloveGarlic (finely chopped)
1/2handful Green onion (finely chopped)
2 tspDoubanjiang
"B" seasonings
150 mlChinese soup stock (powder dissolved in water)
2 tbspSake
1 tbspeach Red miso and soy sauce
1 tspSugar
"C" seasonings
1/2 tspSesame oil
5drops Ra-yu
1Japanese leek to garnish (green onion look pretty)
1Sansho pepper (Szechuan pepper is better)

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Steps

1

Drain the tofu in a colander. Combine "B" seasonings. (Weipa doesn't have to be dissolved completely at this point.)
2

Put 1 tablespoon of vegetable oil (not listed in the ingredients) in a frying pan. Add the "A" seasonings and fry over a low heat to evaporate the excess moisture of doubanjiang. Fry until fragrant without letting it burn.
3

Add the minced pork and break it up with a wooden spatula. Cook through over medium heat. After cooking the pork through, add the "B" seasonings and stir well with a wooden spatula until the seasonings are completely dissolved.
4

After it comes to a boil, cut the tofu into large bite sizes with a spoon and add to the frying pan. It is better to use a spoon than a knife because it creates a surface that absorbs the sauce better.
5

Check the seasoning. If it is too strong, add more Chinese soup stock. Stir carefully without breaking the tofu.
6

Continue to cook over medium heat for about 3 minutes until the sauce thickens (reduced to 2/3). Add katakuriko dissolved in water to thicken the sauce.
7

Reduce the sauce well first before adding the katakuriko slurry, otherwise the sauce won't thicken! If it is not thickened enough, add more.
8

Turn the heat off and add the "C" seasonings (this decides the overall flavor of the dish!). Transfer to a serving dish and sprinkle with green onion.