Mapo tofu is a dish that originated in China's Sichuan Province, but has been adapted to Japan. The seasoning of the Japanese version is radically different. Chinese mapo tofu is made with an abundance of huashou, a type of peppercorns, and is so hot and pungent that it can cause your mouth to catch fire. On the other hand, Japanese mapo tofu is spicy with a hint of sweetness. Also, Chinese one is characterized by the refreshing aroma of huashou. On the other hand, Japanese one is sometimes made with Cantonese-style ingredients that emphasize the aroma of the ingredients.
At Maido, we offer pre-made Japanese style mapo tofu sauce. However, today, we'll introduce a recipe without using it - you can use sriracha sauce and other ingredients you might already have at your home.
Ingredients (4 servings):
14 oz./400 g of extra firm tofu
7 oz./200 g of ground pork
2 cloves of thinly sliced garlic
Chicken bouillon powder - 1.5 tbsp dissolved in 1 cup of lukewarm water
2 tbsp of sriracha sauce
1 tbsp of soy sauce
Katakuriko potato starch - 2 tbsp dissolved in water
Oil as needed
Pepper to your liking
Scallions as garnish
Alternate ingredient:
Instead of katakuriko, you can use either bread flour or all purpose flour - 4 tbsp dissolved in water.
Directions:
1. Wrap tofu in paper towels, place in a heatproof bowl, and microwave at 1000W for 1 minute (or longer if needed). Remove from heat and cut into bite-sized pieces.
2. Heat oil in a frying pan, add thinly sliced garlic and saute until fragrant.
3. Add ground pork and stir-fry while breaking it up.
4. Add sriracha sauce and mix quickly. This sauce is very spicy, so watch the amount you add, if you don't want it to be too spicy.
5. Once mixed, add tofu and stir-fry. The texture is firm, so stir-fry well, making sure to mix well.
6. When the tofu is lightly colored, add chicken bouillon dissolved in lukewarm water and soy sauce, cover and simmer for a while.
7. When it starts to simmer, take off the lid and let the water drain off.
8. Add katakuriko potato starch dissolved in water and bring to a boil.
9. Finish with pepper and sprinkle scallions. it's ready!
Tips:
It tastes great with rice.
When breaking up ground pork, it is easier if you remove it from the heat and let it cool down first.
For those who don't like spicy food or for children, add more soy sauce instead of using sriracha sauce.
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There is a lot of food items, housewares, stationery, and gifts available at the store and our online store, Maido! Kairashi Shop, where you can place your order for shipping or store pickup! Happy shopping. :)
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