How to Make Mild Japanese-Style Mapo Tofu in 25 Minutes!

By Sudachi · 25 min

Ingredients

Instructions

1. Heat a pan on medium, add 100 g ground pork and a pinch of salt and pepper, and fry until browned.
2. Add the finely diced ½ onion and fry until slightly softened.
3. Add ½ tsp sake, ½ tsp Japanese soy sauce and ½ tbsp yellow miso paste, and mix until evenly through the pork.
4. Push the pork to one side. In the empty space, add 1 tbsp toasted sesame oil, ½ tbsp chili bean sauce and 1 tsp grated garlic. Stir for about 30 seconds to 1 minute until fragrant, then mix into the pork.
5. Pour in 200 ml chicken bouillon, mix, then add 300 g firm tofu cubes. Bring to a boil, then lower to a simmer.
6. Add 1 tbsp sake, ½ tsp Japanese soy sauce, ½ tbsp oyster sauce and ¼ tsp ground black pepper. Mix or gently shake the pan to distribute.
7. Simmer, stirring occasionally, until the sauce has reduced to about half.
8. Mix 2 tbsp cold water with 2 tsp cornstarch until smooth, pour into the pan and stir.
9. Once the sauce is slightly thickened and glossy, drizzle in 2 tsp chili oil, mix and turn off the heat.
10. Sprinkle with finely chopped green onions and chili threads, if using.

Summarized from Sudachi's video. Watch it for the details.

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GarlicOnionScallionTofuGround porkMiso