Mapo Tofu Japanese Style

Japanese · 30 min · Tofu · vegetarian, vegan, dairy-free, low-carb

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Ingredients

• 600 g soft tofu
• 250 g ground pork
• 1 tbsp miso paste
• 1 tbsp doubanjiang chili bean paste
• 2 tbsp soy sauce
• 2 cloves garlic
• 1 thumb fresh ginger
• 1 cup chicken stock
• 1 tbsp potato starch
• 3 scallions

Method

1. Cut tofu into 2 cm cubes and warm gently in salted water; drain when ready to use.
2. Fry ground pork in a dry wok until browned, then add minced garlic and ginger for 1 minute.
3. Stir in doubanjiang and miso and cook 1 minute until fragrant, then add soy sauce and stock.
4. Slide in tofu cubes and simmer gently 5 minutes, stirring carefully to keep them intact.
5. Mix potato starch with 2 tbsp water and stir in to thicken the sauce.
6. Finish with sliced scallions and serve over rice.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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