Mapo Tofu
combine 1-1/2 Tbsp broad bean paste ( Doubanjiang ),
1 Tbsp chili bean sauce ( Ladoubanjigang ),
1 Tbsp miso,
1 Tbsp oyster sauce,
2 Tbsp mirin,
1/2 Tbsp soy sauce,
1 tsp sesame oil,
4 Tbsp water,
and 1 tsp corn starch
mix well together
mince 2 cloves garlic
mince 1 inch ( 2.5 cm ) ginger
cut 2 green onions into small pieces
drain 14 oz ( 396 g ) tofu and cut into about 1 inch ( 2.5 cm ) cubes
In a large frying pan, heat 1 Tbsp oil on medium heat
saute garlic and ginger
add 1/2 lb ( 227 g ) ground pork and saute
add the seasoning mixture and stir thoroughly
add the tofu and gently coat the tofu with the sauce
add the green onions and mix
serve with steamed rice
Enjoy!
itadakimasu!
Hi Everyone! This is Nami from Just one cookbook.com.
I hope you enjoyed today's Mapo tofu tutorial.
Mapo tofu originated from China.
And this dish was introduced to Japan by famous Chinese Chef in 1970.
Japanese called this dish, Mabo Dofu.
Japanese versions often include Japanese miso, oyster sauce, mirin or sugar, and soy sauce.
It's much more mild compared to the original Mapo Tofu.
The most important condiments we need to use for this recipe is the chili bean sauce, Ladoubanjigang .
If you like spicy food, you can just use this, but if you like less spicy or non spicy at all,
You can mix with a broad bean paste, Doubanjiang which is not spicy.
My family loves homemade Mapo Tofu,
and I usually serve it as a Donburi style when I don't have a time to cook other dishes.
Hope this will be one of your favorite as well.
Thank you so much for watching my video today.
If you enjoy it, please give me a thumbs up, and share!
Don't forget to subscribe to my channel!
and so that you will be notified when I post a new recipe.
Thank you so much for watching today. I'll see you guys soon.
Bye.