Savor the Flavors of Japan: Authentic Mabo Tofu Recipe from Asaichi – NHK
- Cut the tofu into 2cm cubes and drain lightly in a colander.
- Heat the salad oil in a frying pan over medium heat and fry the minced meat for 4 to 5 minutes until clear fat is released and the...
- Reduce heat to low, add A, and stir fry for about 30 seconds.
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Mabo Tofu Recipe
Published: September 10, 2024 10:11 am
Ingredients
Serves 2 people
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Soy sauce
1 1/2 tablespoons
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Bean paste (Toubanjiang)
1 teaspoon
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Sweet noodle sauce (テンメンジャン)
1 tbsp
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Garlic (minced)
1 piece
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Water-soluble potato starch (1:1 ratio with water)
2 tablespoons
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Crushed Sichuan peppercorns
A little
Instructions
1. Cut the tofu into 2cm cubes and drain lightly in a colander. Mix A and B together.
2. Heat the salad oil in a frying pan over medium heat and fry the minced meat for 4 to 5 minutes until clear fat is released and the surface becomes crispy.
3. Reduce heat to low, add A, and stir fry for about 30 seconds. Add B, add tofu, and bring to a boil. Stir occasionally and simmer over low to medium heat for 4 to 5 minutes.
4. Turn off the heat and add the water-dissolved potato starch in 2-3 batches to thicken the mixture.
5. Bring to a boil over high heat for about 30 seconds, then add the spring onions and chili oil and mix well. Serve in a bowl and sprinkle with Sichuan peppercorns.