A Unique Freeze-Dried Tofu Dish Japanese-Style Mapo Tofu
A Unique Freeze-Dried Tofu Dish Japanese-Style Mapo Tofu

Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, a unique freeze-dried tofu dish japanese-style mapo tofu. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

A Unique Freeze-Dried Tofu Dish Japanese-Style Mapo Tofu is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. A Unique Freeze-Dried Tofu Dish Japanese-Style Mapo Tofu is something that I’ve loved my whole life.

Make Japanese-style mapo tofu at home with our simple recipe and video, and become the star of your next Asian-inspired dinner party. Recipe and video for making Japanese-style mapo tofu from scratch in your home kitchen, along with detailed history on this unique dish and how it traveled from. The Japanese-style Mapo Tofu (Mabo Dofu) is incredibly flavorful but less spicy than the Sichuan-style.

To begin with this recipe, we must prepare a few components. You can cook a unique freeze-dried tofu dish japanese-style mapo tofu using 14 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make A Unique Freeze-Dried Tofu Dish Japanese-Style Mapo Tofu:
  1. Prepare 3 slice Freeze dried tofu
  2. Make ready 1 large Dried shiitake mushrooms
  3. Prepare 100 grams Ground pork
  4. Prepare 1 tsp Finely chopped ginger (or tubed ginger)
  5. Take 3 tbsp Finely chopped Japanese leeks (or whatever vegetables you have)
  6. Make ready 1 dash less than 150ml ◎The juice from the rehydrated shiitake mushrooms
  7. Prepare 150 ml ◎water
  8. Prepare 2 tbsp ◎Sake
  9. Make ready 1 1/2 tbsp ◎Soy sauce
  10. Get 1 1/2 tbsp ◎Mirin
  11. Take 1 tbsp ◎Sugar
  12. Get 1 1/2 tbsp Miso
  13. Get 1 tsp Sesame oil
  14. Get 1 tbsp + 2 tablespoons Katakuriko + water

Japanese Mapo Tofu is flavorful and a little spicy. This mapo tofu recipe can be made ahead and frozen in an airtight container. If you do freeze it, I recommend making some extra sauce and freezing it in a separate container on the side. Take it out the night before you want to eat and leave it in the refrigerator, then the next day stir fry until warmed.

Instructions to make A Unique Freeze-Dried Tofu Dish Japanese-Style Mapo Tofu:
  1. In a pot, bring 500 ml of water to a boil, reduce to medium heat, add in the tofu. I suggest you add half the amount), flip over after a minute, turn off the heat, and let sit…This will plump up the tofu.
  2. Re-hydrate the shiitake mushrooms in 150ml of water (remove the stems first and soak to the hot water). Squeeze the water out of the tofu with your hand once it has cooled.
  3. Finely chop the shiitake mushrooms along with your favorite vegetables (carrots, onions, cabbage, or even green onions! Whatever you have is fine), and mix together with ◎.
  4. Add oil (not listed) to a pan, and saute the ground meat and ginger. Once it has browned, add the shiitake mushrooms and vegetables and saute.
  5. Tear the tofu and add it in, add ◎ and bring the pan to a boil, reduce to low heat, cover with a lid, and steam-cook.
  6. Once the tofu have soaked in the broth, and the broth has boiled down to your desired level, add miso, and thicken with katakuriko slurry, season with sesame oil, and it's done.
  7. Boil down the broth to your liking, boil down to concentrate, or boil for a short period of time for plenty of sauce ♪ Eat it however you like.
  8. The tofu will continue soaking up the broth even when you turn off the heat, so remove from heat a little earlier.

Mapo tofu (sometimes written as 麻婆豆腐, mabo tofu or ma po doufu) is a mouthwatering dish consisting of tofu and minced meat cooked in a spicy Today's recipe is for Japanese style mapo tofu, which is a little lighter and more subtle in flavour while being less oily than the Sichuan version. This Vegan Japanese-Style Mapo Tofu is perfect comfort food and really quick and easy to make. The miso gives the dish an enormously satisfying salty, deeply savoury flavour. Miso isn't usually added to Japanese-Style Mapo Tofu, but I think it gives a nice addition of extra Japanese-y flavour. Mapo tofu is a famous Sichuan tofu dish that has plenty of mala, the signature numbing spiciness of good Sichuan food.

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