Mapo Tofu

Originally Mapo Tofu is not a Japanese recipe. It originates in China, but -as with many Japanese recipes that find there origin elsewhere in the world- it has been fully incorporated into the Japanese kitchen and adapted to the Japanese taste. It is served in many (Chinese) restaurant in Japan, and it is often made by people themselves at home. The fastest and easiest way to make Mapo Tofu is to use the instant packages, sold in much varieties at all Japanese supermarkets. We however find that it is much better tasting to make it completely yourself. It is not difficult or much time-consuming at all, so why settle for the taste of instant versions.

Mapo Tofu is a spicy dish that combines ground meat and tofu. The different textures of the meat and the tofu make this a delicious meal. If you want, you can easily adjust the spice level to you own liking, but traditionally it is served quite spicy.

Ingredients (2p):

•  200 gr ground meat
• 1 package of tofu
• rice for 2 persons

sauce:

• 2 tbsp miso paste
• 1 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 100 ml water
• 0,5 tbsp doubanjiang (adjust amount to you own desired level of spicyness)

 Fry the ground meat in the pan (no need to add oil).  Optionally add some salt and pepper for seasoning.

Mix the miso paste, soy sauce, mirin, sugar and water together and add in the pan, and bring to boil.

Lower the heat and add the tofu (cut into pieces)

Now add the doubanjiang. Start with small amounts, try the taste, and add more if desired.

Serve with rice, and enjoy!