Mābōtofu

 

Ingredients (for 2 servings)

Silken tofu: 200-300g

Ground mixed meat: 100g

White leek: 1/2 stalk  Ginger (minced): 1/2 piece

Garlic (minced): 1 clove

Doubanjiang (chili bean paste): 1 teaspoon

<Seasonings>

Sake: 1 tablespoon

Sugar: 1/2 tablespoon

Soy sauce: 1/2 tablespoon

Miso: 1 tablespoon

Granulated Chinese soup stock: 1/2 teaspoon

Water: 100ml

<Cornstarch slurry>

Cornstarch: 1/2 tablespoon

Water: 1 tablespoon

Sesame oil: 1 teaspoon

Vegetable oil: appropriate amount  Green onions (chopped): 2 tablespoons

[Preparation]

Cut the silken tofu into 2cm cubes. Boil in hot water (not included in the ingredients list) for 1-2 minutes, then drain in a colander. Roughly chop the white leek. Mix together the ingredients for the cornstarch slurry.

[Instructions]

1. Heat the vegetable oil in a frying pan over medium heat, add the white onion, ginger, garlic, and chili bean paste, and once fragrant, add the ground meat and stir-fry together.

2. Once the ground meat changes color, add the ingredients for the <seasoning>, bring to a boil, then add the silken tofu. Simmer for 2-3 minutes, then stir in the <cornstarch mixture> to thicken the sauce.

3. Add the sesame oil, give it a quick stir, serve in a bowl, and sprinkle with green onions.

If you like spicy food, adding chili oil or ground Sichuan peppercorns will make it a more authentic mapo tofu.