This is a classic Chinese dish that dates back to either the 1200s or 1800s, depending on where you look to find information. It’s also quite popular in Japan, where you can buy pre-made mabo-dofu sauce and meat in a pouch, supplying fresh tofu to finish the dish.
Mabo-dofu gets its red color and spiciness from Doubanjiang, a fermented bean and chili paste. Careful not to use too much: it’s spicy!
What you’ll need
- 1 standard package firm tofu (16 oz)
- 200g (about 7oz) lean ground pork (I guess you could ground beef or chicken, in a pinch)
- 50g (2oz) green onions or leek, finely chopped
- 1 clove garlic grated or minced
- 30g (1oz) ginger, grated or minced
- 1t sesame oil
- 2t doubanjiang, more if you want more spiciness
- 1T soy sauce
- 1T miso paste
- 2T sake
- 1T sugar
- 0.75 cups water
- Chopped green onion greens, for topping, as needed
What to do
Prepare the tofu by opening the package and draining it. To get as much water out as possible, put the tofu on high-rimmed plate and put something heavy onto the tofu for 10 minutes—a cast-iron frypan works well. After most of the water has drained out of the tofu, cut the brick into 1-inch pieces and set it aside.
Next, prepare the sauce by whisking together the soy sauce, miso, sugar and sake in a small bowl. Set it aside.
To begin cooking, heat a wok or large frypan over medium-high heat. When the wok is hot, add the sesame oil and swirl it around. Add the chopped green onions, minced ginger and garlic, stir-frying for a minute before adding the doubanjiang and mixing it in well.
At the same level of heat, add the ground pork, breaking it up as it cooks. After the pork is no longer pink, add the miso mixture, along with the 0.75 cups water. Ensure that everything in the wok is mixed together. Bring the mixture to a boil.
After the mixture comes to a boil, reduce the heat to a low simmer. If the mixture is too watery for your taste, whisk together 2T water and 1T corn or potato starch and, in turn, whisk that mixture into the contents of the wok. Cook for a minute more before gently stirring in the tofu.
Cook the tofu for about 3 – 4 minutes until it is heated through.
Serve hot with rice.
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