by

Veggie Mapo Tofu

Veggie Mapo Tofu

I recreated our school's favorite lunch, which was mapo tofu!! This is hearty with lots of veggies.

Ingredients: 4 servings

Firm tofu
1 block
Minced meat (beef and pork blend)
100 g
Sake
1 teaspoon
Ginger (tubed is fine)
to taste
Garlic (tubed is fine)
to taste
Chinese chives
Half to 1 bunch
Onion
Half of medium size
Carrot
1/2
Shitake mushrooms
about 3
☆Soy sauce
1 tablespoon
☆Sesame oil
1 teaspoon
☆Chicken stock (I used a paste)
1 teaspoon
☆Sugar
2 teaspoons
☆Red miso (or normal miso)
1 tablespoon
☆Doubanjiang
to taste
☆Water
1/4 cup
Katakuriko
1 teaspoon

Steps

1. Finely chop onion, carrot, shiitake mushroom. Cut the Chinese chives into pieces. Grate the garlic and ginger.
2. Dice the tofu into 1.5-2-cm pieces and drain. Combine the ☆ ingredients in a small bowl and mix well.
3. Heat vegetable oil (not listed) and fry the garlic and ginger. Add the minced meat and sprinkle over the sake.
4. Stir fry in the order of onion, carrot and shiitake mushrooms. After frying gently, mix the ☆ seasonings. Pour over the 2 mixed seasonings.
5. Bring to the boil first, and add the diced tofu. Heat the tofu until it has cooked through. Stir in the katakuriko slurry to thicken the sauce. Serve.

Story Behind this Recipe

I was thinking how tasty my veggie packed school lunch of mapo doufu was. I tried to recreate the flavor.