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Mapo Tofu is a classic Chinese dish that is extremely popular in Japan. It consists of tender tofu cubes bathed in a spicy, savory meat sauce flavored with fermented bean pastes and aromatic garlic chives.
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Drain and dice the tofu; chop the garlic, ginger, and garlic chives. → Stir-fry ground pork with garlic and ginger, then cook with Doubanjiang and Tian Mian Jiang. → Add chicken stock, soy sauce, sake, and tofu cubes; simmer for 2-3 minutes. → Mix in garlic chives and thicken the sauce with potato starch slurry over high heat. → Serve hot with a sprinkle of Sichuan pepper over rice.
Drain and dice the tofu; chop the garlic, ginger, and garlic chives. → Stir-fry ground pork with garlic and ginger, then cook with Doubanjiang and Tian Mian Jiang. → Add chicken stock, soy sauce, sake, and tofu cubes; simmer for 2-3 minutes. → Mix in garlic chives and thicken the sauce with potato starch slurry over high heat. → Serve hot with a sprinkle of Sichuan pepper over rice.
Mapo Tofu is a classic Chinese dish that is extremely popular in Japan. It consists of tender tofu cubes bathed in a spicy, savory meat sauce flavored with fermented bean pastes and aromatic garlic chives.
Drain the firm tofu by wrapping it in a thick paper towel and placing a weighted dish on top for 20 minutes.
Prepare the vegetables: finely chop the garlic and ginger, and cut the garlic chives into 1/2 inch pieces.
Prepare the sauce components: dissolve the granulated chicken stock in hot water, and in a separate small bowl, mix the potato starch with water to create a slurry.
Carefully unwrap the drained tofu and dice it into 3/4 inch cubes.
Heat sesame oil in a pan over high heat and stir-fry the ground pork until cooked through and the fat becomes clear.
Draining the tofu for 20 minutes is crucial to prevent the final dish from being too watery.
Frying the bean pastes (Doubanjiang and Tian Mian Jiang) directly on the pan surface at low heat significantly boosts their aroma.
Simmering the tofu for a few minutes allows it to absorb the flavors of the sauce.
When adding the starch slurry, remove the pan from heat and stir gently to avoid breaking the delicate tofu cubes.
The final 30 seconds of high heat after adding the starch is necessary to set the thickness and prevent it from turning runny later.
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