Japanese-Style Mapo Tofu with Okra
A mildly spicy and juicy Japanese take on mapo tofu.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Massage the okra with salt. Rinse, remove the stem and divide into 4 pieces.
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Cut the red pepper into 1 cm (1/2 in) cubes.
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Cut the tofu into 1 cm (1/2 in) cubes.
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Finely chop the ginger and garlic.
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Heat cooking oil in a fry pan. Fry the pork until it is evenly browned. Stir in (2), (4) and the green onion and cook well.
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Pour in (A) and allow to boil. Add in (1) and (3) and simmer.
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Thicken the sauce with (B) by stirring well and serve.
Cooking Basics
Cover the okra lightly in salt and rub all over gently to remove the fuzz. This will make the color more vivid and soften the texture as well.
Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.
Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.
Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.
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