How to Make Japanese Style Mapo Tofu
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Recipe Overview
Overview
Mapo Tofu is a classic dish that has found its way into many Japanese kitchens, and for good reason. This recipe showcases the perfect balance of savory flavors, with ground pork providing a hearty base and tofu adding a creamy texture. The use of miso and soy sauce elevates the dish, giving it a depth that is both satisfying and comforting.
The preparation is straightforward, making it an excellent choice for busy weeknights. With just a few key ingredients, including ground pork, tofu, and a mix of seasonings, you can whip up this dish in about 25 minutes. The addition of chili bean paste adds a nice kick, but you can easily adjust the spice level to suit your taste.
One of the standout features of this recipe is its versatility. You can substitute the ground pork with chicken or even a vegetarian option like soy meat, allowing you to cater to different dietary preferences. The dish is typically served over steaming hot rice, which complements the rich sauce beautifully.
Overall, this Japanese Style Mapo Tofu is not just a meal; it’s a delightful experience that brings warmth and flavor to your dinner table. Whether you’re cooking for yourself or entertaining guests, this dish is sure to impress.
Recipe Details
Steps & Tips
Grab a wok and heat it over medium heat.
Add a bit of cooking oil and 100g of ground pork to the hot pan.
Break up the meat with a wooden spatula as it cooks.
Tip: For a lighter version, add more oil or oyster sauce when using lean meats.
Tip: Increase the Miso for a richer flavor when using vegetarian options.
Add half a finely diced onion and fry until slightly softened and translucent.
Add half teaspoon of sake, half teaspoon of soy sauce, and half tablespoon of miso paste, then mix thoroughly.
Push the seasoned meat to one side and add 1 tablespoon of toasted sesame oil, half teaspoon of chili bean paste, and teaspoon of grated garlic.
Mix the seasonings together and fry for about 30 seconds until fragrant.
Tip: Adjust the heat level by reducing the amount of chili bean paste for a milder version.
Add 200ml of chicken broth and gently place in 300g of diced firm tofu cubes.
Bring the mixture to a boil and then reduce the heat to a simmer.
Tip: Firm tofu holds its shape better and is easier for beginners to work with.
Season the broth with 1 tablespoon of sake, half teaspoon of soy sauce, half tablespoon of oyster sauce, and teaspoon of ground black pepper.
Tip: If you don't have sake, you can substitute dry sherry or dry white wine.
Let the mixture simmer uncovered for about 8 to 10 minutes or until the liquid is reduced by about half.
Tip: Patience in simmering really pays off in flavor development.
Mix 2 tablespoons of cold water and 2 teaspoons of corn starch to make a slurry.
Pour the slurry into the pan and mix gently to thicken the sauce.
Taste the sauce and adjust the seasoning if needed.
Tip: Add a tiny pinch of sugar to balance the flavors if needed.
Tip: Drizzle chili oil depending on how hot you want the dish to be.
Dish up and sprinkle with chopped green onion and chili flakes.
Serve over steaming hot rice.
Ingredients
Ingredient: Soy
→ Substitution: Coconut Aminos
Ingredient: Gluten
→ Substitution: Gluten-Free Soy Sauce
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Mapo Tofu is a beloved dish in Japanese homes, often enjoyed for its rich flavors and comforting texture.
- •Using firm tofu provides a better texture for this dish, making it easier to handle during cooking.
- •Miso paste can be adjusted in color and flavor by mixing red and white varieties.
- •Chili bean paste can be substituted with gochujang for a different flavor profile.
