Mabo Tofu Japanese Style (Mabo Don) | Asian Inspirations

Name: Mabo Tofu Japanese Style (Mabo Don) | Asian Inspirations
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)

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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. In the last centur

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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)