Mabo Tofu Japanese Style (Mabo Don)

Name: Mabo Tofu Japanese Style (Mabo Don)
Ingredients: 1 pack firm tofu (cut in half lengthwise); 2 inch piece ginger (peeled and minced); 2 cloves garlic (peeled and minced); 3 scallions (white parts only, minced); 1 cup torigara stock (Japanese style chicken stock, can be substituted with chicken broth); 2 tbsp sake; 2 tsp sugar; 1 tbsp soy sauce; 2 tbsp Sendai miso or other aged red miso; 2 tbsp toasted sesame oil; 1 tbsp water; 1 tbsp katakuriko (potato starch for thickening); 1 tbsp Japanese rice vinegar; 220g minced pork; 2 tsp tobanjan (spicy bean paste); 6 cups cooked Japanese white rice; ¼ coriander leaves (coarsely chopped, optional); Sansho (can be substituted with black pepper)

asianinspirations.com.au

The origins of mabo don traces back to the Sichuan province in China where they are known to produce fiery hot dishes that is tongue-numbing.

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Ingredients

1 pack firm tofu (cut in half lengthwise)
2 inch piece ginger (peeled and minced)
2 cloves garlic (peeled and minced)
3 scallions (white parts only, minced)
1 cup torigara stock (Japanese style chicken stock, can be substituted with chicken broth)
2 tbsp sake
2 tsp sugar
1 tbsp soy sauce
2 tbsp Sendai miso or other aged red miso
2 tbsp toasted sesame oil
1 tbsp water
1 tbsp katakuriko (potato starch for thickening)
1 tbsp Japanese rice vinegar
220g minced pork
2 tsp tobanjan (spicy bean paste)
6 cups cooked Japanese white rice
¼ coriander leaves (coarsely chopped, optional)
Sansho (can be substituted with black pepper)