Recipe of Perfect White Mabo Dofu Japanese Style

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, white mabo dofu japanese style. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

White Mabo Dofu Japanese Style is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. White Mabo Dofu Japanese Style is something which I’ve loved my whole life. They’re nice and they look fantastic.

My 'Mabo Dofu Japanese Style' is quite different from the authentic Chinese 'Mapo Tofu', but that's what I have been eating and it is very easy to prepare. This 'White' version is also very easy and it is NOT spicy at all. It is absolutely suitable for very young children. If you want to make it spicy, just add.

To get started with this recipe, we have to first prepare a few components. You can have white mabo dofu japanese style using 14 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make White Mabo Dofu Japanese Style:

1. Make ready 500 g Tofu *medium soft type such as ‘Momen Tofu’
2. Prepare 250-300 g Pork Mince
3. Prepare 1 clove Garlic *finely chopped
4. Prepare 1 small piece Ginger *finely chopped or grated
5. Make ready 4 thick Spring Onions *finely chopped
6. Make ready 1 tablespoon Oil
7. Prepare <Sauce>
8. Make ready 1 cup Chicken Stock *OR 1 cup Water & 1 teaspoon Asian Chicken Bouillon Powder
9. Take 1 tablespoon White Miso
10. Prepare 2 tablespoons Sake
11. Make ready 1 teaspoon Sugar
12. Prepare 1/4-1/2 teaspoon Salt *alter the amount depending on the saltiness of the Miso and Chicken Stock
13. Take 1 teaspoon Sesame Oil
14. Prepare 1 tablespoon Potato Starch

Mabo Dofu - 麻婆豆腐 - Cooking Japanese Mabo Dofu or Mabo Tofu is the Japanese version of the Chinese dish Mapo Tofu. Mabo Dofu has become widely popular in Japan both at restaurants and at home. Japanese-style Mapo Dofu is gentler, sweeter and less spicy than the Sichuanese original. It is highly flavoursome due to the addition of miso and tobanjan, and with the pork mince, it is akin to a rich ragout but with none of the hassle.

Steps to make White Mabo Dofu Japanese Style:

1. Prepare vegetables. Basically you need to finely chop up everything. Cut Tofu into bite-size cubes.
2. Place all the sauce ingredients in a mixing bowl and mix well. This has to be done before you start cooking. Cooking process doesn’t take long at all.
3. Heat Oil in a large frying pan or a wok, cook Pork Mince and vegetables, breaking up the mince.
4. Before you add the sauce mixture into the pan, mix it well again. Then pour it in and bring to the boil and let the sauce thicken.
5. Add Tofu and gently mix and combine.

Japanese-style Mapo Dofu is gentler, sweeter and less spicy than the Sichuanese original. It is highly flavoursome due to the addition of miso and tobanjan, and with the pork mince, it is akin to a rich ragout but with none of the hassle. Tobanjan is fermented chilli bean paste made from broad and soybeans. For the mabo dofu, add water to a pot, filling it half full, and bring to a boil over medium heat. Add tofu, wait for tofu to rise to the surface, then Add the tofu, gently mixing, until warmed through.

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