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.


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.


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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