Mabodofu
| Ingredient | For Two to Three | For Two to Three |
|---|---|---|
| tofu | 1 block (12 oz.) | 1 block (350g) |
| ground meat (pork or beef and pork mix) | ⅓ - ½ lb. | 150 - 200g |
| chili paste (doubanjiang) | 1 - 2 tsp. | 1 - 2 tsp. |
| ginger (minced) | 2 tsp. | 2 tsp. |
| garlic (minced) | 2 tsp. | 2 tsp. |
| white base of green onion (minced) | ½ - ⅔ cup | ½ - ⅔ cup |
| green onion stalk (thin-sliced) | 2 - 3 Tbsp. | 2 - 3 Tbsp. |
| corn starch | 1½ Tbsp. | 1½ Tbsp. |
| water | 1½ Tbsp. | 1½ Tbsp. |
| sesame oil | 1 Tbsp. | 1 Tbsp. |
| vegetable oil | 1 Tbsp. | 1 Tbsp. + 1 tsp. |
| Seasoning | ||
| miso or tenmenjan | ½ Tbsp. | ½ Tbsp. |
| chicken soup stock | 1 cup | 250cc |
| sake | 1 Tbsp. | 1 Tbsp. |
| soy sauce | ½ Tbsp. | ½ Tbsp. |
| sugar | 1 Tbsp. | 1 Tbsp. |
Mabodofu is a Chinese tofu dish something like a very thick stew; it’s more mildly flavored than it looks, with a pleasant mix of spiciness, ginger, garlic, and a savory sauce. In Japan, it’s a family favorite served with white rice.
Preparation
- Cut the tofu into small cubes, then leave it on a slanted cutting board for about 15 minutes to drain.
- Mince the ginger, garlic, and the white base of the green onions; slice the green part of the green onions into thin rings.
- Dissolve the corn starch in an equal amount of water.
Directions
- Fry ground meat.
Heat 1 Tbsp. of vegetable oil in a large frying pan over medium-high heat, then fry the ground meat until fully browned. - Fry garlic, ginger, and chili paste.
Reduce heat to low and push the browned meat to the far side of the frying pan. Pour 1 tsp. of vegetable oil onto the near side and briefly fry the garlic, ginger, and chili paste in it, then mix together with the meat. - Add miso and minced onion.
Add the miso and the minced green onion base and fry briefly. - Add soup stock, tofu, and remaining seasonings.
Add the chicken stock, sake, sugar, soy sauce, and tofu. Raise heat to high until it is hot and bubbling. Don’t stir it much, so as not to break up the tofu. - Add corn starch and sesame oil.
Sir up the corn starch paste and drizzle over the boiling pan, then stir in briefly. Add the sesame oil and stir briefly. Let cook over high heat for about 1 minute. - Serve.
Transfer to a plate and sprinkle the green onion slices on top, then serve with white rice.
Notes
- In Japan this would be made with Japanese naga negi (like a very large green onion). They’re hard to find in the US, so this recipe substitutes green onions; the white base is minced, while the green stalk is chopped and used as a garnish.
- I prefer silken tofu in this recipe, but it works just as well with whichever variety you prefer, so long as it is solid enough to hold together while cooking.
- Though red miso works fine, most properly this would be made with tenmenjan (Chinese sweet miso) if you can find it.
- 1 tsp. of chili paste will be only mildly spicy; if you like spicy food you can put 2 tsp. or even more.