How to Make Japanese Style Mapo Tofu (Mabo Dofu) [25-Minute Weeknight Wonder] Recipe

Ingredients

• - 100 g ground pork or beef/pork mix, other ground meat, minced soy meat
• - 1 pinch salt and pepper
• - ½ onion finely diced
• - ½ tsp sake or dry sherry, dry white wine
• - ½ tsp Japanese soy sauce (koikuchi shoyu)
• - ½ tbsp yellow miso paste (awase) red/white mix, or red
• - 1 tbsp toasted sesame oil
• - ½ tbsp chili bean sauce (toban djan) adjust amount for spice preference
• - 1 tsp grated garlic or garlic paste
• - 300 g firm tofu
• - 200 ml chicken bouillon or other types of bouillon of your choice
• - 1 tbsp sake or dry sherry, dry white wine
• - ½ tbsp oyster sauce mushroom sauce for vegetarian alternative
• - ¼ tsp ground black pepper
• - finely chopped green onions to garnish
• - 2 tbsp cold water to make slurry
• - 2 tsp cornstarch to make slurry, or potato starch
• - 2 tsp chili oil (rayu) optional, adjust to taste
• - chili threads optional garnish