Easy Mapo Tofu

Ingredients

• 0.25 block Soft or silken tofu (Kinugoshi dofu; drained and cut into small cubes)
• 4 oz Ground pork (Or your choice of ground meat)
• 1 Green onion (Thinly sliced; reserve some for garnish)
• 1 inch Fresh ginger (Peeled and minced)
• 1 clove Garlic (Large; minced or pressed)
• 1 tbsp Neutral oil (For cooking)
• 1 tbsp Doubanjiang (Spicy chili bean paste)
• 0.5 tbsp Oyster sauce
• 0.5 tbsp Miso
• 1 tsp Soy sauce
• 1 tbsp Mirin
• 0.5 tsp Toasted sesame oil
• 0.5 tsp Potato starch or cornstarch
• 2 tbsp Water (For the sauce)
• 2 servings Cooked Japanese short-grain rice (Typically 1⅔ cups (250 g) per donburi serving; serve hot)

Steps

1. 1

   Drain the tofu for 15 minutes before cooking. Wrap it in a paper towel and set it on a plate or tray.

2. 2

   In a bowl, combine the doubanjiang, oyster sauce, miso, soy sauce, mirin, toasted sesame oil, potato starch or cornstarch, and water. Whisk until smooth.

3. 3

   Thinly slice the green onion, reserving a small amount for garnish.

4. 4

   Cut the drained soft or silken tofu into small cubes.

5. 5

   Peel and mince the ginger. Mince or press the garlic.

6. 6

   Heat a pot or saucepan over medium-high heat. If using an electric pot, use Mode II (600W).

7. 7

   Add the neutral oil to the hot pot.

8. 8

   Add the ginger and garlic to the oil and sauté until fragrant, taking care not to let them burn.

9. 9

   Add the ground pork and break it into small pieces with a spatula. Cook until the meat is no longer pink.

10. 10

    Stir the sauce mixture once more, then add it to the pot. Simmer and stir until it combines with the pork and the sauce thickens.

11. 11

    When the sauce is bubbling, reduce the heat to medium, or to Mode I (250W) on an electric pot.

12. 12

    Carefully add the tofu cubes to the pot.

13. 13

    Gently stir while shaking the pot to coat the tofu with sauce and minimize breaking the cubes.

14. 14

    Add most of the sliced green onion, reserving the remainder for garnish.

15. 15

    Cover the pot and simmer for 1 minute. Do not overcook, since the tofu's texture will change.

16. 16

    Turn off the heat and transfer the mapo tofu to individual bowls. Serve over hot steamed rice, or serve the rice and mapo tofu in separate bowls.

17. 17

    Garnish with the reserved sliced green onion.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended because the tofu's texture changes when frozen. The dish can be made milder or spicier by adjusting the amount or type of doubanjiang. Soft tofu is recommended, though medium tofu may also be used.

Nutrition per serving

• main
• Japanese
• East Asian
• quick meal
• 15-minute meal
• stovetop
• rice bowl
• pork