Mapo Tofu Japanese Style
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Japanese · 30 min · Tofu · dairy-free, low-carb
384 cal
26g protein
16g carbs
24g fat
per serving · estimated
Ingredients
- 3/4 lb soft tofu
- 4 oz ground pork
- 1/2 tbsp miso paste
- 1/2 tbsp doubanjiang chili bean paste
- 1 tbsp soy sauce
- 1 clove garlic
- 1 thumb fresh ginger
- 1/2 cup chicken stock
- 1/2 tbsp potato starch
- 2 scallions
Method (tap to check — screen stays awake)
- Cut tofu into 3/4-inch cubes and warm gently in salted water; drain when ready to use.
- Fry ground pork in a dry wok until browned, then add minced garlic and ginger for 1 minute.
- Stir in doubanjiang and miso and cook 1 minute until fragrant, then add soy sauce and stock.
- Slide in tofu cubes and simmer gently 5 minutes, stirring carefully to keep them intact.
- Mix potato starch with 2 tbsp water and stir in to thicken the sauce.
- Finish with sliced scallions and serve over rice.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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