How to Cook Japanese Mapo Tofu

 

       This week, I cooked this Japanese mapo tofu (麻婆豆腐). 

       Mapo tofu is a popular Chinese dish from Sichuan province. While Chinese mapo tofu uses Sichuan peppercorns, Japanese one doesn't and is less spicy. Today, I'm going to share with you how to cook Japanese mapo tofu. If you prefer less spicy one, you might like it.

Ingredients (2 to 3 Servings)

1 Tablespoon of Sesame Seed Oil

2 Clove of Garlic (Minced)

2 Tablespoons of Ginger (Minced)

2 Tablespoons of Toban Djan (豆板醤), Chili Bean Sauce

1/2 Pound of Ground Pork

2 Tablespoons of Sake

A Pinch of Salt and Pepper

4 Tablespoons of Soy Sauce

1 Cup of Water

1 Tablespoon of Chicken Bouillon

2 Teaspoons of Sugar

14 oz (396g) of Tofu (Soft)

1 Stalk of Green Onion (Minced)

2 Tablespoons of Katakuriko, Potato Starch

4 Tablespoons of Water

 

     I like soft tofu to cook mapo tofu, but you can also use firm tofu if you prefer.

House Foods Organic Soft Tofu

1. Heat sesame seed oil in a large pan over high heat. Put garlic and ginger in it.

2. Add toban djan and stir.

3. Add ground pork and sake. Stir until pork is fully cooked. Then sprinkle salt and pepper.

4. Add soy sauce, water, chicken bouillon and sugar. Cover the lid.

5. When it starts boiling, add tofu. Cover the lid and simmer it for 3 minutes.

6. Mix potato starch and water.

7. Add green onions and simmer it for one minute. Add the mixture of potato starch and water, and stir immediately.

8. Serve and enjoy!

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