Shin-Mapo Curry
A exquisite hybrid dish that perfectly fuses Mapo Tofu with curry. By using curry powder and Chinese seasonings instead of curry roux, it achieves a low-calorie profile with deep, rich flavor and a bold spice level that makes it impossible to stop eating with rice.
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🍳 Cooking Flow
Mince the garlic, ginger, and long onion. → Sear the ground pork in a frying pan, then stir-fry with garlic, ginger, doubanjiang (spicy bean paste), and Sichuan peppercorns. → Add Chinese chicken bouillon, oyster sauce, and water, then add the diced tofu and long onion. → Season with curry powder, Ajinomoto, and sugar, then thicken with rice bran oil and a water-cornstarch slurry. → Serve over rice and finish with chili oil and Sichuan peppercorns.
Cooking Steps
Brief Cooking Order
Mince the garlic, ginger, and long onion. → Sear the ground pork in a frying pan, then stir-fry with garlic, ginger, doubanjiang (spicy bean paste), and Sichuan peppercorns. → Add Chinese chicken bouillon, oyster sauce, and water, then add the diced tofu and long onion. → Season with curry powder, Ajinomoto, and sugar, then thicken with rice bran oil and a water-cornstarch slurry. → Serve over rice and finish with chili oil and Sichuan peppercorns.
Introduction
A exquisite hybrid dish that perfectly fuses Mapo Tofu with curry. By using curry powder and Chinese seasonings instead of curry roux, it achieves a low-calorie profile with deep, rich flavor and a bold spice level that makes it impossible to stop eating with rice.
Step 1
Mince the garlic and ginger.
Step 2
Heat 2大匙 of oil in a frying pan over high heat. Add the ground pork and spread it out. Place the minced garlic and ginger on top of the meat and sear until the meat develops a good char.
Step 3
While the meat is browning, mince the long onion.
Step 4
Once the meat is charred, flip it over. Add 2.5大匙 of doubanjiang and 1小匙 of Sichuan peppercorns, and stir-fry together with the meat.
Step 5
Add 4小匙 of Chinese chicken bouillon and 1.5小匙 of oyster sauce, stir-fry, then pour in 300ml of water.
Ingredients List
Important Notes
💡 Do not break up the ground meat immediately; press it into the pan to get a good char, which will significantly enhance the umami.
💡 Place the garlic and ginger on top of the ground meat to prevent them from coming into direct contact with the oil and burning.
💡 There is no need to parboil the tofu. Silken tofu is recommended for better integration with the rice, but firm (momen) tofu can be used if you prefer less breakage.
💡 Using curry powder instead of curry roux prevents it from becoming too heavy and gives it a sharp, spicy finish.
⚠️ If you want to increase the heat, adding chili pepper is more effective than using ichimi (red chili flakes).
👥 If making for 2-3 people, please halve all ingredients.
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