JAPANESE MAPO TOFU
Silken cubes of tofu enrobed in a rich meaty sauce.
- 2/3 cup chicken stock - 1 tablespoon mirin - 1 tablespoon oyster sauce - 2 teaspoons toasted sesame oil - 1 tablespoon potato starch - 1 tablespoon vegetable oil - 60 grams onion (1/2 small onion, finely minced) - 9 grams grated garlic (grated) - 9 grams grated ginger (grated) - 1 tablespoon miso - 150 grams ground pork - 396 grams silken tofu (1 block cut into 1/2-inch cubes) - Chili oil (to taste) - Scallions (for garnish)
Whisk the chicken stock, mirin, oyster sauce, toasted sesame oil, and potato starch together.
MAKE THE SAUCE
Saute the ginger, garlic, onions and miso together until the mixture starts to brown.
Add the ground pork and stir-fry, crumbling it up with a spatula.
Stir the sauce again and add it into the pork.
ADD THE SAUCE
Add the tofu and cook until it's heated through and the sauce has thickened.
Garnish with scallions and chili oil to taste.