How to Cook Yummy A Unique Freeze-Dried Tofu Dish Japanese-Style Mapo Tofu

Hattie May

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How to Cook Yummy A Unique Freeze-Dried Tofu Dish Japanese-Style Mapo Tofu Delicious, fresh and tasty.

A Unique Freeze-Dried Tofu Dish Japanese-Style Mapo Tofu. Make Japanese-style mapo tofu at home with our simple recipe and video, and become the star of your next Asian-inspired dinner party. Recipe and video for making Japanese-style mapo tofu from scratch in your home kitchen, along with detailed history on this unique dish and how it traveled from. The Japanese-style Mapo Tofu (Mabo Dofu) is incredibly flavorful but less spicy than the Sichuan-style.

Authentic Szechuan style mapo tofu is one of the branding dishes of Szechuan cuisine.

It is spicy, numbing, hot, aromatic and tender.

Mapo tofu is one of the top ten famous Chinese dishes and enjoys a high popularity among not only Chinese people but also many western countries.

You can have A Unique Freeze-Dried Tofu Dish Japanese-Style Mapo Tofu using 14 ingredients and 8 steps. Here is how you achieve it.

Ingredients of A Unique Freeze-Dried Tofu Dish Japanese-Style Mapo Tofu

You need 3 slice of Freeze dried tofu.
Prepare 1 large of Dried shiitake mushrooms.
Prepare 100 grams of Ground pork.
It’s 1 tsp of Finely chopped ginger (or tubed ginger).
Prepare 3 tbsp of Finely chopped Japanese leeks (or whatever vegetables you have).
Prepare 1 dash of less than 150ml ◎The juice from the rehydrated shiitake mushrooms.
Prepare 150 ml of ◎water.
Prepare 2 tbsp of ◎Sake.
You need 1 1/2 tbsp of ◎Soy sauce.
You need 1 1/2 tbsp of ◎Mirin.
It’s 1 tbsp of ◎Sugar.
You need 1 1/2 tbsp of Miso.
It’s 1 tsp of Sesame oil.
It’s 1 tbsp of + 2 tablespoons Katakuriko + water.

This video will show you how to make Mabo Tofu (Mapo Tofu), Tofu in a garlicky, spicy meat sauce.

Like many Chinese dishes, Mapo Tofu has migrated across the world, adapting to local taste buds along the way.

I've written about my milder Japanese-style Mapo Tofu before, but for this version, I wanted to stay true to the original Sichuan preparation, while adapting the cooking techniques to work.

Mapo tofu (sometimes written as 麻婆豆腐, mabo tofu or ma po doufu) is a mouthwatering dish consisting of tofu and minced meat cooked in a spicy Today's recipe is for Japanese style mapo tofu, which is a little lighter and more subtle in flavour while being less oily than the Sichuan version.

A Unique Freeze-Dried Tofu Dish Japanese-Style Mapo Tofu instructions

In a pot, bring 500 ml of water to a boil, reduce to medium heat, add in the tofu. I suggest you add half the amount), flip over after a minute, turn off the heat, and let sit…This will plump up the tofu..
Re-hydrate the shiitake mushrooms in 150ml of water (remove the stems first and soak to the hot water). Squeeze the water out of the tofu with your hand once it has cooled..
Finely chop the shiitake mushrooms along with your favorite vegetables (carrots, onions, cabbage, or even green onions! Whatever you have is fine), and mix together with ◎..
Add oil (not listed) to a pan, and saute the ground meat and ginger. Once it has browned, add the shiitake mushrooms and vegetables and saute..
Tear the tofu and add it in, add ◎ and bring the pan to a boil, reduce to low heat, cover with a lid, and steam-cook..
Once the tofu have soaked in the broth, and the broth has boiled down to your desired level, add miso, and thicken with katakuriko slurry, season with sesame oil, and its done..
Boil down the broth to your liking, boil down to concentrate, or boil for a short period of time for plenty of sauce ♪ Eat it however you like..
The tofu will continue soaking up the broth even when you turn off the heat, so remove from heat a little earlier..

This Vegan Japanese-Style Mapo Tofu is perfect comfort food and really quick and easy to make.

The miso gives the dish an enormously satisfying salty, deeply savoury flavour.

Miso isn't usually added to Japanese-Style Mapo Tofu, but I think it gives a nice addition of extra Japanese-y flavour.

I love this recipe as I can enjoy the kick-in-the-tongue sensation and the specific flavor back in Szechuan, China.

Mapo tofu is a famous Sichuan tofu dish that has plenty of mala, the signature numbing spiciness of good Sichuan food.