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Mapo Tofu with Pork and Akadashi

mapo tofu with red miso

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Ingredients

Units Scale

Sauce

  • 1.5 tablespoons oyster sauce
  • 1/3 cup sake
  • 1/2 teaspoon soy sauce
  • 1 tablespoon akadashi (or other miso)
  • 2 teaspoons Tobanjian (use less/more depending on your heat tolerance)
  • 1/2 teaspoon sugar
  • 1.5 teaspoons Potato starch (dissolved in 1 Tbsp of water first)

Ginger-garlic base

  • 1 tablespoon sesame oil
  • 1.5 tablespoons garlic (crushed)
  • 1.5 tablespoons Minced ginger
  • 1/2 pound Ground pork

Assembly

  • 19 ounces soft tofu (drained and sliced into 1/4-1/2″ cubes)
  • 4 green onions (thinly sliced )

Instructions

Sauce

  1. Using a fork or whisk, mix all the ingredients listed under sauce together in a small bowl and set aside

Ginger-garlic base

  1. Heat a large skillet on high heat. Add sesame oil, ginger, and garlic and saute for 30-45 seconds. Add in ground pork, break into small pieces, and cook until well browned stirring frequently.
  2. Once the pork is cooked, reduce heat to medium and add in the sauce and cook for 2-3 minutes mixing once or twice. The sauce should thicken up noticeably with a minute or so.

Assembly

  1. Once the sauce has thickened, add the tofu and fold sauce into tofu. Garnish with green onions and serve with steamed rice +/- sansho pepper.

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