Mapo Tofu
A classic dish everyone will love. So easy and makes a healthy dinner with rice and veggies any time
Ingredients
- 1 tsp cornflour
- 1 tbsp cold water
- 2 tbsp peanut oil I often use rice bran oil
- 230 g beef mince
- 2 cloves garlic chopped or minced
- 2-3 cm piece of ginger chopped or minced
- 3 spring onions cut into 2 cm pieces (separate white and green)
- 2 tbsp sake
- 2 tbsp mirin
- 2 tbsp soy sauce
- ½ cup dashi, or chicken stock, or water
- 450-500 g silken firm tofu cut into 2 cm cubes can use hard tofu, but adds different texture to the dish
Instructions
- Make the slurry of cornflour and water in a small bowl and set aside.
- Heat your wok over high heat and add oil until smoking. Add beef and cook for about a minute, until browned. Add ginger, garlic, and white part of spring onions. Cook stirring for about 15-30 seconds until smelling good.
- Add the sake, mirin, soy and chicken stock. Bring to the boil. Pour in your cornflour mix and cook until the liquid thickens.
- Add the tofu and fold in carefully so as not to break it up too much. Cook for another 2-3 minutes. Transfer to serving bowl and sprinkle with green part of spring onions.
- Serve with rice, chilli oil (crunchy Wong She & Co) and steamed veggies.
Notes
This is probably more of a Japanese version of mapo tofu with the sake and mirin and it is not as spicy as Szechuan mapo tofu. This might make it easier to feed the children but if you want a spicier version, I will also add that recipe to the site.
I have not taken my own photo of this dish as I feel that the photo cannot do justice to the flavour and this photo looks so much better! But trust me, this is delicious.
