Mapo tofu (麻婆豆腐) is very popular dish from Sichuan in China, but it's also popular in Japan as it's adapted to the local taste.
Japanese style is very mild, so it isn't quite spicy. I found a way to really upgrade the home cooking Mapo tofu recipe.
[Serving] 1-2
[Prep time] 15 mins (Does not include time to soak Kombu)
[Cook time] 20mins
[Storage] 2-3days in a fridge
[Difficulty] C *(A=Hard E=Easy)
[Ingredients] (GRAM)
-Silken Tofu 300g
-Pork mince 100g
-Salt 1/8 tsp (0.5g)
-Black pepper
-Kombu (Dried kelp) 1-2g
-Water 250ml
-Green shallot 1 (50g)
-Garlic 10g (0.35oz) (as peeled)
-Ginger 10g (as peeled)
(Paste mix)
-Sweetened soy bean paste (Tian mian jiang) 20g
-Chilli bean sauce (Toban djan) 10g
-Soy sauce 1/2 tsp (2.5ml)
(Others)
-Sake 1/2 tbsp (7.5ml)
-Corn flour 1/2 tbsp (5g)
-Water 1tbsp (15ml)
-Sesame oil 1 tsp (5ml)
[Ingredients] (OUNCE)
-Silken Tofu 10.6oz
-Pork mince 3.5oz
-Salt 1/8 tsp (0.02oz)
-Black pepper
-Kombu (Dried kelp) 0.04oz
-Water 8.8oz
-Green shallot 1 (1.76oz)
-Garlic 0.35oz (as peeled)
-Ginger 0.35oz (as peeled)
(Paste mix)
-Sweetened soy bean paste (Tian mian jiang) 0.7oz
-Chilli bean sauce (Toban djan) 0.35oz
-Soy sauce 1/2 tsp (0.1oz)
(Others)
-Sake 1/2 tbsp (0.25oz)
-Corn flour 1/2 tbsp (0.2oz)
-Water 1tbsp (0.5oz
-Sesame oil 1 tsp (0.2oz)
[Recipe video]
(Chapter)
0:00 Prepare ingredients
2:14 Paste mix
2:45 Pre-boil Tofu
3:30 Cooking part 1/2
5:12 Cooking part 2/2
[Instruction]
[Chapter1: Prepare ingredients]
Soak kombu and water for 1 hour (Best to soak for over night)
Cut Tofu into 1-2cm cubes
Season the pork with the salt and pepper. Lightly mix
Mince Green shallot. Separate leaf and stem
Finely mince Garlic and Ginger. Keep it together.
[Chapter2: Paste mix]
Mix the stuff in (Paste mix)section in the ingredients
[Chapter3: Pre-boiled Tofu]
Boil tofu with 0.5% salted water for 2-3 mins until it's dancing (Med-high heat)
Keep in the water until needed
[Chapter4: Cooking part 1/2]
Cold pan. 2 tbsp vege oil. Add the garlic and ginger. Medium heat
Once it smells good, add the pork. High heat. Keep mixing. No colour
Once the fat looks clear, add the Sake and Green shallot stem. Lightly mix
Add the Paste mix. Cook for about 1min
Add the kombu water (Dashi). Boil and reduce till half at medium heat
[Chapter5: Cooking part 2/2]
Discard kombu, add the Tofu and the Green shallot leaf. Lightly mix, then gas off
Add the Corn flour (with the Water). mix, then back on medium high heat for a minute
Add the sesame oil, then serve it up with rice or Fried rice!