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This is a simple, comforting, and family-friendly version of Mapo Tofu, inspired by the Japanese adaptation of the classic Sichuan dish. It's savory and slightly sweet, with a gentle flavor profile that makes it a perfect introduction to cooking with tofu. The dish is quick to prepare and very forgiving, making it an excellent weeknight meal.
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Mince garlic, ginger, and scallions; cube the tofu. → Stir-fry ground beef in a wok, then add the aromatics. → Create a sauce with sake, mirin, and soy sauce. → Gently fold in the tofu and thicken the sauce with a cornstarch slurry. → Serve hot, garnished with optional chili oil.
Mince garlic, ginger, and scallions; cube the tofu. → Stir-fry ground beef in a wok, then add the aromatics. → Create a sauce with sake, mirin, and soy sauce. → Gently fold in the tofu and thicken the sauce with a cornstarch slurry. → Serve hot, garnished with optional chili oil.
This is a simple, comforting, and family-friendly version of Mapo Tofu, inspired by the Japanese adaptation of the classic Sichuan dish. It's savory and slightly sweet, with a gentle flavor profile that makes it a perfect introduction to cooking with tofu. The dish is quick to prepare and very forgiving, making it an excellent weeknight meal.
Mince the garlic, chop the scallions, and mince the ginger. Combine these aromatics in a small bowl.
Heat a wok or skillet over high heat and add a swirl of cooking oil.
Add the ground beef to the hot wok. Break it up with a spatula and stir-fry until cooked through.
Add the prepared garlic, ginger, and scallions to the wok. Stir-fry for about 30 seconds until fragrant.
While the meat cooks, carefully cube the firm silken tofu.
This recipe is a non-spicy, Japanese-American version of Mapo Tofu, making it very kid-friendly. The spice can be added at the end with chili oil.
Using firm silken tofu is recommended for its delicate, custard-like texture that holds its shape.
The ingredient amounts are flexible; feel free to adjust them based on your preference.
Tofu is a delicious ingredient on its own, not just a meat substitute. This dish celebrates its texture by pairing it with meat.
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