Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links
  • Home

    Chrome Extension

    Japanese Cookbook

    10 Minute Meal – Mapo Tofu

    Donburi
    Ground Pork
    Main Dish
    Meat
    Pork
    Tofu
    Weeknight Meal
    ​

    2 servings

    จำนวนที่เสิร์ฟ

    3 minutes

    เวลาทำ

    10 minutes

    เวลารวม
    เริ่มทำอาหาร

    ส่วนผสม

    ¼ block soft/silken tofu (kinugoshi dofu) (drained)

    4 oz ground pork (or your choice of ground meat)

    1 green onion/scallion

    1 inch ginger

    1 clove garlic (large)

    1 Tbsp neutral oil (for cooking)

    1 Tbsp doubanjiang (spicy chili bean paste)

    ½ Tbsp oyster sauce

    ½ Tbsp miso

    1 tsp soy sauce

    1 Tbsp mirin

    ½ tsp toasted sesame oil

    ½ tsp potato starch or cornstarch

    2 Tbsp water

    2 servings cooked Japanese short-grain rice (typically 1⅔ cups, 250 g per donburi serving)

    วิธีทำ

    Gather all the ingredients. Before you start, drain the tofu for 15 minutes. Simply wrap it with a paper towel and set it on a plate or tray to drain. I use an electric pot for this recipe and others in the 10-Minute Meal series. You also could use a regular saucepan on the stove.

    To Mix the Sauce

    In a bowl, combine the sauce ingredients: 1 Tbsp doubanjiang (spicy chili bean paste), ½ Tbsp oyster sauce, ½ Tbsp miso, 1 tsp soy sauce, 1 Tbsp mirin, ½ tsp toasted sesame oil, ½ tsp potato starch or cornstarch, and 2 Tbsp water. Stir with a whisk until smooth.

    To Prepare the Ingredients

    Thinly slice 1 green onion/scallion. Set aside a bit for garnish.

    Cut ¼ block soft/silken tofu (kinugoshi dofu) into small cubes.

    Peel and mince 1 inch ginger. Mince 1 clove garlic (I use a garlic press).

    To Cook

    Turn on the heat to medium-high on the stove or Mode II (600W) on the electric pot. When it's hot, add 1 Tbsp neutral oil. Add the ginger and garlic to the hot oil and sauté until fragrant; do not let it burn.

    Add 4 oz ground pork and break up the chunks of meat with a spatula. Cook until the meat is no longer pink.

    Give the sauce mixture a final stir, then add it to the pot. Simmer and stir to combine with the meat and thicken the sauce.

    Once the sauce is bubbling, lower the heat to medium or Mode I (250W). Carefully add the cubes of tofu to the pot.

    Coat the tofu with the sauce by shaking the pot as you stir gently. This will minimize breaking the tofu. Now, add most of the green onions, setting aside some for garnish.

    Cover with a lid and let it simmer for a minute. Do not overcook as the tofu's texture will change.

    Turn off the heat and transfer to individual bowls. Here, I serve it donburi-style over hot steamed rice.

    To Serve

    Garnish with the remaining sliced green onions. You can serve the mapo tofu over steamed rice in a one-bowl meal with a side of soup, or serve the rice and mapo tofu in separate bowls in an ichiju sansai meal.

    To Store

    Keep the leftovers in an airtight container and store in the refrigerator for up to 3 days. I do not recommend freezing this dish as tofu changes its texture once frozen.

    ข้อมูลโภชนาการ

    ขนาดที่เสิร์ฟ

    -

    แคลอรี่

    630 kcal

    ไขมันทั้งหมด

    23 g

    ไขมันอิ่มตัว

    5 g

    ไขมันไม่อิ่มตัว

    16 g

    ไขมันทรานส์

    0.03 g

    คอเลสเตอรอล

    41 mg

    โซเดียม

    1018 mg

    คาร์โบไฮเดรตทั้งหมด

    80 g

    ใยอาหาร

    1 g

    น้ำตาลทั้งหมด

    4 g

    โปรตีน

    21 g

    2 servings

    จำนวนที่เสิร์ฟ

    3 minutes

    เวลาทำ

    10 minutes

    เวลารวม
    เริ่มทำอาหาร

    พร้อมที่จะเริ่มทำอาหารหรือยัง?

    รวบรวม ปรับแต่ง และแบ่งปันสูตรอาหารด้วย Umami สำหรับ iOS และ Android

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • ข้อกำหนด • ความเป็นส่วนตัว • คำถามที่พบบ่อย

    • Make primary photo
    • Delete photo

    ส่วนผสม

    ¼ block soft/silken tofu (kinugoshi dofu) (drained)

    4 oz ground pork (or your choice of ground meat)

    1 green onion/scallion

    1 inch ginger

    1 clove garlic (large)

    1 Tbsp neutral oil (for cooking)

    1 Tbsp doubanjiang (spicy chili bean paste)

    ½ Tbsp oyster sauce

    ½ Tbsp miso

    1 tsp soy sauce

    1 Tbsp mirin

    ½ tsp toasted sesame oil

    ½ tsp potato starch or cornstarch

    2 Tbsp water

    2 servings cooked Japanese short-grain rice (typically 1⅔ cups, 250 g per donburi serving)

    วิธีทำ

    1

    Gather all the ingredients. Before you start, drain the tofu for 15 minutes. Simply wrap it with a paper towel and set it on a plate or tray to drain. I use an electric pot for this recipe and others in the 10-Minute Meal series. You also could use a regular saucepan on the stove.

    2

    To Mix the Sauce

    3

    In a bowl, combine the sauce ingredients: 1 Tbsp doubanjiang (spicy chili bean paste), ½ Tbsp oyster sauce, ½ Tbsp miso, 1 tsp soy sauce, 1 Tbsp mirin, ½ tsp toasted sesame oil, ½ tsp potato starch or cornstarch, and 2 Tbsp water. Stir with a whisk until smooth.

    4

    To Prepare the Ingredients

    5

    Thinly slice 1 green onion/scallion. Set aside a bit for garnish.

    6

    Cut ¼ block soft/silken tofu (kinugoshi dofu) into small cubes.

    7

    Peel and mince 1 inch ginger. Mince 1 clove garlic (I use a garlic press).

    8

    To Cook

    9

    Turn on the heat to medium-high on the stove or Mode II (600W) on the electric pot. When it's hot, add 1 Tbsp neutral oil. Add the ginger and garlic to the hot oil and sauté until fragrant; do not let it burn.

    10

    Add 4 oz ground pork and break up the chunks of meat with a spatula. Cook until the meat is no longer pink.

    11

    Give the sauce mixture a final stir, then add it to the pot. Simmer and stir to combine with the meat and thicken the sauce.

    12

    Once the sauce is bubbling, lower the heat to medium or Mode I (250W). Carefully add the cubes of tofu to the pot.

    13

    Coat the tofu with the sauce by shaking the pot as you stir gently. This will minimize breaking the tofu. Now, add most of the green onions, setting aside some for garnish.

    14

    Cover with a lid and let it simmer for a minute. Do not overcook as the tofu's texture will change.

    15

    Turn off the heat and transfer to individual bowls. Here, I serve it donburi-style over hot steamed rice.

    16

    To Serve

    17

    Garnish with the remaining sliced green onions. You can serve the mapo tofu over steamed rice in a one-bowl meal with a side of soup, or serve the rice and mapo tofu in separate bowls in an ichiju sansai meal.

    18

    To Store

    19

    Keep the leftovers in an airtight container and store in the refrigerator for up to 3 days. I do not recommend freezing this dish as tofu changes its texture once frozen.