Simple Japanese-style Mapo Tofu
Full flavor and just the right amount of hot spice
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
-
Mince half of the long onion, then thinly slice the remainder.
Cut the tofu into 2 cm (3/4 in.) cubes. -
Place the sesame oil and ground meat into a frying pan, and cook over medium heat for 2 minutes.
-
Add the garlic, ginger, minced long onion and chili peppers, and saute until fragrant. Add (A) and cook for 1 minute.
-
Add the bonito soup stock and tofu (1), and cook further for 3 minutes.
-
Remove from heat, then combine (B) and pour over the entire contents of the frying pan.
Gently mix together, and cook over medium heat until brought to a boil. -
Serve topped with the thinly sliced long onions.
Cooking Basics
Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.
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.
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.
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