Japanese Mapo Tofu

Mapo Tofu also called as Mapo Doufu is a popular Chinese dish from the province of Sichuan (Szechuan). The original combination of this cuisine based from the Chinese recipe is tofu (bean curd)  set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often cooked with fermented black beans and minced meat, usually pork or beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus. But today, I will show you a Japanese style for this recipe. 

What do we need: 

  First off we need some Ingredients, then I'll provide explanations on how to cook it. 

Ingredients

1 package of tofu - Make sure that the tofu you are using should be a firm one.
1/2 Ground Pork or Beef (200g)
1 tsp of Ginger (minced)
1/4 chopped Green Onion / Onion Springs
1 clove of Garlic

Spices

1 tbsp of Katakuriko or Potato Starch

1/2 tsp Sesame Oil

1 tsp doubanjiang - In case you didn't know what doubanjiang is, it is a spicy, salty paste made from fermented broad beans, soybeans, salt, rice, and various spices, apparently similar to the korean paste.

1 tsp of Chicken soup powder or 1 broth of Chicken Cube

1 tbsp of Sugar

2 tbsp of Sake or Rice Wine

1 tbsp of Soy Sauce

2 tbsp of Miso Paste

Preparation

Cover tofu with paper towel and microwave for 3 mins to remove some of the water

Cut the tofu in 1″ cubes

Mix spices (miso, soy sauce, sake, sugar, chicken soup powder) with 2/3 cup water

Mix katakuriko with 2 tbsp water. Mix well.

Heat the oil in a frying pan, and cook doubanjiang, then add garlic and ginger

Add pork or beef and fry over high heat until cooked through
Add mixed spices and when the mixture boils, add tofu and green onions, and cook for 2 mins over medium heat

Add katakuriko/water mixture and stir

Add sesame oil, mix, and serve alone in a bowl and Enjoy! 

The recipe is good for two so if you want to add the volume of ingredients that'll be fine.