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Mabo Don
This Japanese version of mabodofu or mapo tofu is cooked with tofu and ground pork, and is significantly less spicy than the Sichuan version.
👥 4 Servings👤 Tadashi Ono 📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
📝 Preparation Steps
1
Place the tofu slices on a work surface and lay a clean kitchen towel or cheesecloth over them. Place a weight on top of the tofu, such as a heavy skillet, for ⏱️ 30 minutes to press out any excess liquid. When the tofu is ready, cut it into 1" cubes and set aside.
2
In a bowl, mix together the ginger, garlic, and white parts of the scallion, and set aside. Mix together the torigara stock, sake, soy sauce, sugar, and miso in a bowl and set aside. Mix together 1 Tbsp. sesame oil, the water, the katakuriko, and the vinegar in a small bowl and set aside.
(1 lb.) firm tofu, cut in half lengthwise1 packagegarlic, peeled and minced2 clovestorigara stock1 cup
3
Heat the remaining 1 Tbsp. sesame oil in a large skillet over high heat (an 11" cast-iron skillet or wok works great). Add the pork and the ginger, garlic, scallion mixture, and the tobanjan. Cook for about ⏱️ 2 minutes. Use a fork to break up the chopped meat and stir the ingredients. Add the liquid mixture. When the liquid comes to a boil, reduce the heat to medium, so the liquid simmers. Add the tofu and cook for ⏱️ 3 minutes. Add the katakuriko mixture, and stir to thicken the dish. Cook for ⏱️ 30 seconds more.
(1 lb.) firm tofu, cut in half lengthwise1 packagegarlic, peeled and minced2 cloves
4
Divide the cooked rice among 4 bowls and spoon the mabo tofu over. Garnish with the chopped cilantro and season with sansho, to taste.
(1 lb.) firm tofu, cut in half lengthwise1 packageSansho
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