Mapo Tofu (Japanese Style)
A highly appetizing Japanese-Chinese (Chuka) staple. Smooth, melt-in-your-mouth cubes of silken tofu are simmered in a rich, savory ground pork sauce. It is milder than the Sichuan original, packed with umami, and absolutely demands white rice.
Course Curry & Rice Bowls
- 1 block Silken tofu Kinugoshi
- 1/3 lb Ground pork
- 1 tbsp Doubanjiang spicy chili bean paste
- 1 tbsp Tianmianjiang sweet bean paste, or red miso + 1 tsp sugar
- 1 tbsp Soy sauce
- 1 cup Chicken stock
- 1 clove Garlic minced
- 1 knob Ginger minced
- 1 tbsp Potato starch dissolved in 1.5 tbsp cold water
- 1 tbsp Toasted sesame oil
- 1 Green onion
Blanch the Tofu (Crucial Step): Cut the delicate silken tofu into 3/4-inch cubes. Blanch them in gently boiling salted water for 2 minutes, then drain well. This prevents the tofu from breaking apart later.
Fry the Aromatics: Heat vegetable oil in a wok or deep skillet. Sauté the ground pork until browned. Push the meat aside and add the minced garlic, ginger, Doubanjiang, and Tianmianjiang to the oil. Fry the pastes for 30 seconds until highly fragrant, then mix into the meat.
Simmer: Pour the chicken stock and soy sauce into the wok. Bring to a lively simmer. Gently slide the blanched tofu cubes into the sauce. Turn the heat down to medium and simmer for 3 minutes so the tofu absorbs the savory umami.
Thicken the Sauce: Turn the heat down to low. Give your potato starch slurry a quick stir and slowly drizzle it over the dish while gently moving the wok. Once the sauce thickens and turns glossy, turn the heat up to high for 10 seconds to cook off the starch.
Finish and Serve: Turn off the heat. Drizzle the toasted sesame oil over the top for aroma and garnish heavily with minced green onions. Serve bubbling hot.
Keyword Comfort Food, Pork, Spicy, Tofu