Mapo Tofu with Pork and Akadashi
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 people 1x
- Category: Main Dish
- Cuisine: Japanese
Ingredients
Units
Scale
Sauce
- 1.5 tablespoons oyster sauce
- 1/3 cup sake
- 1/2 teaspoon soy sauce
- 1 tablespoon akadashi (or other miso)
- 2 teaspoons Tobanjian (use less/more depending on your heat tolerance)
- 1/2 teaspoon sugar
- 1.5 teaspoons Potato starch (dissolved in 1 Tbsp of water first)
Ginger-garlic base
- 1 tablespoon sesame oil
- 1.5 tablespoons garlic (crushed)
- 1.5 tablespoons Minced ginger
- 1/2 pound Ground pork
Assembly
- 19 ounces soft tofu (drained and sliced into 1/4-1/2″ cubes)
- 4 green onions (thinly sliced )
Instructions
Sauce
- Using a fork or whisk, mix all the ingredients listed under sauce together in a small bowl and set aside
Ginger-garlic base
- Heat a large skillet on high heat. Add sesame oil, ginger, and garlic and saute for 30-45 seconds. Add in ground pork, break into small pieces, and cook until well browned stirring frequently.
- Once the pork is cooked, reduce heat to medium and add in the sauce and cook for 2-3 minutes mixing once or twice. The sauce should thicken up noticeably with a minute or so.
Assembly
- Once the sauce has thickened, add the tofu and fold sauce into tofu. Garnish with green onions and serve with steamed rice +/- sansho pepper.
Find it online: https://www.alldayieat.com/recipe/mapo-tofu-pork-red-miso/