Mapo Tofu (Marpo Doufu)
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Ingredients
full story at norecipes.com1 Tbs dark miso
2 Tbs Mirin or other sweet cooking wine
1 Tbs oyster sauce
2 tsp asian chili sauce (Tobanjan, Gochujang, Sriracha, etc)
1 tsp sesame oil
1 tsp corn starch
1/4 cup water
2 cloves of garlic minced
1 Tbs ginger minced
1/2 lbs. ground meat (I use pork but you can use turkey, beef, or veggies like eggplant)
14oz package silken tofu cut into 1/2 inch cubes
2 scallions sliced thin
Mix the first group of ingredients in a bowl to make the sauce. Adjust seasonings as you see fit.
Put a splash of oil in a hot saute pan and fry the garlic and ginger until fragrant.
Add the ground meat and break it up with a wooden spoon. When the meat is cooked, drain off any excess oil and add the sauce mixture.
Stir to combine, then add the tofu. If the sauce seems thick (or non-existent), add some water and cook until the tofu is heated through. If you’re using silken tofu, be careful not to mash up the tofu too much.
Stir in the scallions just before taking it off the heat and serve with white rice.
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UncleDee saysyess same here, this is so addicting with rice.. this is an authentic recipe superb
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CertifiedEater saysNever had mapo tofu with miso before -is this the Japanese version? Sounds really interesting :D
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norecipes saysYep, this is the Japanese version:-)
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this is one of my favourites...I could eat this dish forever :)