Mabo Dofu (Japanese style)

Name: Mabo Dofu (Japanese style)
Ingredients: 1 cup liquid vegetable or mushroom stock; 2 Tbsp mirin or 2 Tbsp water + 2 tsp sugar; 2 Tbsp vegan oyster sauce; 4 tsp toasted sesame oil; 1 Tbsp potato starch or cornstarch; 2 Tbsp miso paste; Â½ to 1 Tbsp soy sauce; 1 1/2 Tbsp vegetable oil; 1/2 small onion, finely chopped or 2 green onions/scallions; 5 garlic cloves, finely chopped; 2 Tbsp grated ginger; 150g/5.3oz finely chopped shiitake mushrooms (40g dried shiitake is around 150g when rehydrated); 400g/14.1oz silken tofu, drained and cut into 2cm cubes; Chilli oil to taste (optional); Scallions/spring onion (greens), chopped for garnish

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Discover a mild yet flavorful Japanese Mabo Dofu with rich umami from miso and sesame oil—perfectly suited for those preferring a non-spicy Mapo Tofu.

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Ingredients

1 cup liquid vegetable or mushroom stock
2 Tbsp mirin or 2 Tbsp water + 2 tsp sugar
2 Tbsp vegan oyster sauce
4 tsp toasted sesame oil
1 Tbsp potato starch or cornstarch
2 Tbsp miso paste
Â½ to 1 Tbsp soy sauce
1 1/2 Tbsp vegetable oil
1/2 small onion, finely chopped or 2 green onions/scallions
5 garlic cloves, finely chopped
2 Tbsp grated ginger
150g/5.3oz finely chopped shiitake mushrooms (40g dried shiitake is around 150g when rehydrated)
400g/14.1oz silken tofu, drained and cut into 2cm cubes
Chilli oil to taste (optional)
Scallions/spring onion (greens), chopped for garnish