Recipe: Perfect A Unique Freeze-Dried Tofu Dish Japanese-Style Mapo Tofu

Recipe: Perfect A Unique Freeze-Dried Tofu Dish Japanese-Style Mapo Tofu Delicious, fresh and tasty.

A Unique Freeze-Dried Tofu Dish Japanese-Style Mapo Tofu. Great recipe for A Unique Freeze-Dried Tofu Dish Japanese-Style Mapo Tofu. My son likes tofu, and my husband loves mapo tofu. I can make this with ingredients on-hand without buying extra ingredients!

Although originating in China, mapo tofu has worked its way into the heart of Japanese food culture.

Also called mabo tofu, this spicy, garlicky and savory traditional tofu features in a wide range of dishes; it also works well eaten alone or paired with steamed rice or zakkokumai.

Mapo tofu makes a great addition to vegetable or meat stir fries and is packed.

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

1. Prepare 3 slice of Freeze dried tofu.

2. You need 1 large of Dried shiitake mushrooms.

3. It’s 100 grams of Ground pork.

4. You need 1 tsp of Finely chopped ginger (or tubed ginger).

5. It’s 3 tbsp of Finely chopped Japanese leeks (or whatever vegetables you have).

6. Prepare 1 dash of less than 150ml ◎The juice from the rehydrated shiitake mushrooms.

7. It’s 150 ml of ◎water.

8. You need 2 tbsp of ◎Sake.

9. It’s 1 1/2 tbsp of ◎Soy sauce.

10. Prepare 1 1/2 tbsp of ◎Mirin.

11. Prepare 1 tbsp of ◎Sugar.

12. You need 1 1/2 tbsp of Miso.

13. It’s 1 tsp of Sesame oil.

14. It’s 1 tbsp of + 2 tablespoons Katakuriko + water.

What is Japanese Style Mapo Tofu?

Mapo tofu is a popular Chinese dish that originated from Sichuan.

It's a saucy dish made of key ingredients such as minced pork, soft tofu and spicy chili bean sauce (doubanjiang).

Like other Sichuan dishes, it's usually too spicy for me.

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

1. 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..

2. 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..

3. 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 ◎..

4. 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..

5. 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..

6. 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..

7. 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..

8. The tofu will continue soaking up the broth even when you turn off the heat, so remove from heat a little earlier..

Five key features of the dish.

In fact, like many Chinese dishes, Mapo tofu is much simpler to prepare than it seems to be.

Get the right ingredients and follow the instructions, then you will be on the way to success.

I used tofu again for today's dish, but the tofu I used this time was not ordinary one.

It was freeze-dried tofu, and it is called koya-tofu in Japanese.