Mapo Tofu | Easy College Meals #recipe #chickenrecipe #weeknightdinners

By Just One Cookbook · 20 min

Ingredients

Instructions

1. Drain the tofu for 15 minutes: wrap it in a paper towel and set it on a plate or tray.
2. Mix the sauce in a bowl: doubanjiang, oyster sauce, miso, soy sauce, mirin, toasted sesame oil, potato starch or cornstarch, and water. Whisk until smooth.
3. Thinly slice the green onion and set some aside for garnish. Cut the drained tofu into small cubes. Peel and mince the ginger. Mince the garlic.
4. Heat the pan over medium-high (or Mode II, 600W, on an electric pot). When hot, add the oil, then the ginger and garlic. Sauté until fragrant without burning.
5. Add the ground pork and break it up with a spatula. Cook until no longer pink.
6. Give the sauce a final stir, add it to the pot, and simmer while stirring until the sauce bubbles and thickens.
7. Lower the heat to medium (or Mode I, 250W). Add the tofu cubes carefully.
8. Coat the tofu by shaking the pot and stirring gently. Add most of the green onion, reserving some for garnish.
9. Cover and simmer for 1 minute. Do not overcook, or the tofu's texture will change.
10. Turn off the heat and serve in bowls over hot steamed rice, topped with the reserved green onion.

Summarized from Just One Cookbook's video. Watch it for the details.

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