Originally, mabo tofu is a Chinese dish, but in our family we like to make it with Japanese miso. It gives milder and sweeter taste to it. It goes well with rice. :)
Ingredients:Tobanjyan (hot bean sauce) or chili black bean sauce - 1 TBS (or more if you want it spicy)
Sesame oil - 1 tsp
Onion - 1/2 (chopped)
Garlic - 1 TBS (minced)
Ginger - 1 TBS (minced)
Ground pork - 1 lb
Tofu - 1 pack (cubed) *See TIPS
Green onion - 2 stalks (chopped)
Miso - 2 TBS
Sugar - 3 tsp
Soy sauce - 1/2 TBS
Oyster sauce - 1/2 TBS
Water - 2 TBS
- Mince ginger and garlic and chop onion into small pieces. Set it aside.
- Mix miso sauce together for later use.
- Cut tofu into cubes (not too small, about 2-3 cm cube)
- In a wok, heat hot bean sauce or chili black bean sauce and sesame oil. Fry ginger and garlic until fragrant. (*See TIPS)
- Add onion into the wok until translucent.
- Add in ground pork. Using frying spatula and constantly fry pork until well integrated with onion, garlic and ginger.
- Add in miso sauce mixture to the pork. Let it simmer for about 5 minutes.
- Add in tofu and simmer longer for 5 minutes.
- Add in green onion. (*See TIPS)
|Fry onion, garlic, ginger with sesame oil and bean sauce|
|Add in ground pork|
|Add tofu at the end - don't mix too much/hard|
- Serve with rice.
- Use medium firm tofu so it won't break up too much.
- Chili black bean sauce is not as spicy as tobanjyan and gives different flavor to it. You can try one of each and see which one you like!
- If you don't like the raw taste of green onion, just add the green onion 5 minutes before you serve. But if you don't mind the taste, you can serve on top after you dish it up.