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This Mapo Tofu is a masterpiece confidently recommended by Ryuji as 'the best in Japan.' It features the rich flavor and spiciness of Tianmianjiang (sweet bean paste) and Doubanjiang (chili bean paste), along with the fragrant savory taste of ground pork, creating an authentic flavor perfect with rice or beer.
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Mince garlic and green onions. → Sauté ground pork until fragrant, then add Doubanjiang, Tianmianjiang, and chili oil to make meat miso. → Boil silken tofu, then add it to the meat miso and simmer with water and seasonings. → Add green onions and thicken with a potato starch slurry. → Adjust seasoning, plate, and drizzle with Japanese pepper (sansho) and chili oil.
Mince garlic and green onions. → Sauté ground pork until fragrant, then add Doubanjiang, Tianmianjiang, and chili oil to make meat miso. → Boil silken tofu, then add it to the meat miso and simmer with water and seasonings. → Add green onions and thicken with a potato starch slurry. → Adjust seasoning, plate, and drizzle with Japanese pepper (sansho) and chili oil.
This Mapo Tofu is a masterpiece confidently recommended by Ryuji as 'the best in Japan.' It features the rich flavor and spiciness of Tianmianjiang (sweet bean paste) and Doubanjiang (chili bean paste), along with the fragrant savory taste of ground pork, creating an authentic flavor perfect with rice or beer.
Remove the root end of the garlic, crush it, remove the core, and coarsely mince.
Keeping the root and tip of the green onion attached, make a lengthwise cut and finely mince.
Heat vegetable oil (approx. 2 tsp to 1 tbsp) in a frying pan, spread out the ground pork, and brown without moving it.
Once it starts to brown, stir and sauté to create crispy bits. Medium heat is fine.
Reduce heat to low-medium, add the minced garlic, and sauté until fragrant.
Tianmianjiang and Doubanjiang are essential for authentic Mapo Tofu.
The key is to thoroughly brown the ground pork initially to bring out its fragrant savory flavor.
Boiling the tofu once prevents it from breaking apart and significantly improves its texture.
Garlic and Tianmianjiang burn easily, so be careful with the heat while stir-frying.
When thickening with a potato starch slurry, stir quickly while heating.
Adjust the amounts of chili oil and Japanese pepper (sansho) to your preference. Sansho, in particular, is key to the aroma.
Using oil generously will result in a rich, flavorful dish.
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