A Unique Freeze-Dried Tofu Dish Japanese-Style Mapo Tofu
This is made with whatever you have! Made with freeze-dried tofu, shiitake mushrooms, and other dried foods! The taste is also Japanese-style! You don't need dashi stock! It's sweet, rich, and delicious!
Finely chopped Japanese leeks (or whatever vegetables you have)
about 3 tablespoons
◎The juice from the rehydrated shiitake mushrooms
a little less than 150ml
1 1/2 tablespoons
1 1/2 tablespoons
Katakuriko + water
1 tablespoon + 2 tablespoons
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.
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.
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 ◎.
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.
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.
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.
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.
The tofu will continue soaking up the broth even when you turn off the heat, so remove from heat a little earlier.
Story Behind this Recipe
My son likes tofu, and my husband loves mapo tofu. I can make this with ingredients on-hand without buying extra ingredients! I encourage you all to try this. You'll be able to make a delicious dish just using ingredients available in your fridge.
Adding the miso last is a bit of a pain, but rather than adding it in at the same time with ◎ ingredients, adding it in later prevents it from becoming bitter, and leaves the taste of the miso intact. You can add an extra 2 teaspoons of ginger and it will taste great. You could also add garlic and doubanjiang!