Japanese Mapo Tofu

I knew I wanted to make this when I saw it on Japanese Mini Kitchen. I love traditional mapo tofu. This was really good and easy to make, but less spicy than I am used to. More subtle.

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2 blocks (about 700g) silken tofu
200g ground pork and beef mixed (I used meatloaf mix)
1/4 Japanese leek
1 knob ginger
1 clove garlic
2 to 3 red chili peppers, chopped
2 tbsp vegetable oil
1 1/2 cups / 300ml dashi stock
4 to 5 tbsp soy sauce
2 tbsp mirin sweet cooking sake
1 tbsp sugar
1-1 1/2 tbsp each of potato starch and water
sesame oil
Japanese sansho pepper

Wrap the tofu in a kitchen paper and let it stand to drain. Meanwhile, chop the Japanese leek, ginger and garlic finely.

Cut the tofu into 2cm square pieces and boil them in a salted hot water for 1 to 2 minutes, then drain.

Combine the dashi, soy sauce, mirin and sugar in a pan and bring it to a boil. Keep it warm until you use later.

Dissolve the potato starch in the water.

Heat a little oil in a frying pan and add the leek, ginger and garlic. When the aroma comes out, add the ground meat and fry..

Add the dashi mixture and when it comes to a boil, thicken the sauce with the potato starch mixture.

Add the tofu and mix lightly. Then add the chopped chili, sansho pepper and sesame oil.

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2 Comments

Filed under beef dishes, japanese challenge, low carb, Uncategorized

2 responses to “Japanese Mapo Tofu

  1. Pingback: Japanese Challenge Complete! A Rundown of #MissysMidnightDiner | Missy's Recipes

  2. Pingback: Low Carb January, Year 3 | Missy's Recipes

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