Meatless Mapo Tofu with Nira
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 people 1x
- Category: Main Dish
- Cuisine: Japanese
Ingredients
Scale
mapo tofu base
- one block soft tofu (19 oz.)
- 2 stalks Green onion (chopped)
- 3 Tbsp s olive oil
- 1 Tbsp Ginger (minced)
- 1 Tbsp garlic (crushed)
- 1/4 cup nira (finely chopped)
sauce
- 1/2 cup chicken broth (i used better than bouillon low sodium)
- 1 Tbsp sake
- 1 tsp oyster sauce
- 1 tsp miso paste
- 1 tsp soy sauce
- 1.5 tsp Tobanjian (use 3 tsp if you want it spicy)
finishing
- 1 tsp Potato starch (dissolved in 1 tsp water)
- sansho pepper powder (optional)
- green onions (chopped, optional)
Instructions
- Drain and cut tofu into 1 inch blocks. Wrap in a paper towel to soak excess water, then set aside.
- Prepare a large saute pan and heat with olive oil.
- Add ginger, garlic, green onion, and nira. Saute for 30-45 seconds.
- Add in the sauce and cook for about 1 minute.
- Add in the tofu blocks and gently fold sauce over.
- The last step is to add the potato starch slurry to thicken the sauce, turn heat to low and fold in until slurry is evenly dissolved. Sauce will thicken within a minute or two.
- Serve with rice and top with chopped green onions and sansho pepper if desired.
Find it online: https://www.alldayieat.com/recipe/meatless-mapo-tofu-nira/