Mapo Tofu (Mabo Dofu)

Ingredients

• 2 1/2 Tbsp doubanjiang
• 1 Tbsp oyster sauce
• 1 Tbsp miso
• 1/2 Tbsp soy sauce
• 2 Tbsp mirin
• 1 tsp toasted sesame oil
• 1 tsp potato starch or cornstarch
• 4 Tbsp water
• 2 cloves garlic
• 1 Tbsp ginger )
• 2 green onions/scallions
• 14 oz soft/silken tofu )
• 1 Tbsp neutral oil
• 1/2 lb ground pork )
• Japanese sansho pepper )

Instructions

1. 1

   Gather all the ingredients. Here, I use a combination of non-spicy doubanjiang (dark brown color) and spicy la doubanjiang (deep red color).

2. 2

   Combine the sauce ingredients. To a small bowl, add 2½ Tbsp doubanjiang (spicy chili bean paste), 1 Tbsp oyster sauce, 1 Tbsp miso, ½ Tbsp soy sauce, 2 Tbsp mirin, 1 tsp toasted sesame oil, 1 tsp potato starch or cornstarch, and 4 Tbsp water. Mix well together with a whisk.

3. 3

   Finely mince 2 cloves garlic (I use a garlic press). Thinly peel off the ginger skin with a sharp knife or scrape it off with a spoon.

4. 4

   Cut the ginger into thin slices, then into thin julienne strips. Mince the strips and measure 1 Tbsp ginger.

5. 5

   Slice 2 green onions/scallions crosswise into thin rounds. Set aside some for garnish when serving.

6. 6

   Drain 14 oz soft/silken tofu (kinugoshi dofu) and cut into ¾-inch (2-cm) cubes.

7. 7

   Heat a wok or large frying pan on medium heat. Add 1 Tbsp neutral oil to the hot pan. Then, add the garlic and ginger to the hot oil.

8. 8

   Sauté the aromatics until fragrant, making sure they don‘t burn. Then, add ½ lb ground pork to the wok.

9. 9

   Cook the pork, breaking up the chunks with a spatula or wooden spoon, until the meat is no longer pink.

10. 10

    Give the sauce mixture a final stir, then add it to the wok. Stir thoroughly as you bring the sauce to a simmer.

11. 11

    Add the tofu and gently coat it with the sauce. Stir frequently, without mashing the tofu, until it is heated through.

12. 12

    Add most of the green onions, reserving some for garnish. Stir to incorporate just before taking the pan off the heat.

13. 13

    Sprinkle with optional Japanese sansho pepper and serve immediately in individual bowls. I like to garnish it with sliced green onions.

14. 14

    You can enjoy Mapo Tofu as the main dish in an ichiju sansai meal. You could also serve it over steamed rice donburi-style for a one-bowl meal.

15. 15

    You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days. I do not recommend freezing this dish as tofu changes its texture once frozen.