Mapo – Tofu

Summary

Ingredients

• 1 packet tofu (silken tofu or cotton tofu)
• 200 g minced pork or mixed
• 1 spring onion (s)
• 2 cloves garlic)
• 1 piece (s) ginger (approx. 2 - 3 cm)
• 2 tablespoon chilli flakes or chopped chilli pepper
• 1 tablespoon oil, neutral (e.g. rapeseed oil)
• 3 tablespoon, leveled spice paste (hot chili-bean paste - Doubanjiang)
• 250 ml chicken broth, possibly instant
• 1 teaspoon sesame oil, roasted, Japanese
• 1 ½ tablespoon cornstarch
• 3 tablespoons water

For the sauce: (seasoning sauce)

• 4 tablespoon soy sauce
• 3 some miso paste, light
• 3 tablespoon sake
• 1 ½ tablespoon sugar
• possibly mushrooms (Shiitake)
• possibly aubergine (s)

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Instructions

1. Crush the tofu and drain the water (e.g. wrap with kitchen paper and press relatively firmly, then remove the kitchen paper). Then cut into approx. 1.5 cm cubes.
2. Wash the spring onion and cut the white and light green part into very thin rings and the dark green part into approx. 1 cm wide rings. Chop the garlic. Peel the ginger, then chop (or grate) very finely. Mix the ingredients for the seasoning sauce in a bowl to form a sauce - the miso paste is very difficult to combine with the other ingredients, so stir well and for a long time until smooth, or mash lightly on the edge of the bowl, just don`t give up.
3. Heat the unflavoured oil (preferably rapeseed oil) in a saucepan, then sweat the garlic, ginger and the light green and white parts of the spring onion and chilli flakes in it (over medium to medium heat). Then after approx. 1 minute add the minced pork and fry until crumbly, stirring constantly.
4. Then add the hot chili-bean paste and mix everything well. Then add the tofu cubes directly and stir carefully (!) - ideally with a swirling movement so that the tofu does not crumble.
5. As soon as everything is well mixed, pour in the chicken broth and the seasoning sauce and bring to the boil over high heat. Stir well, then reduce the heat and simmer over low to medium heat for about 5 minutes. Then add the dark green parts of the spring onions.
6. Then mix the 1.5 tablespoons of cornstarch in a cup with 3 tablespoons of water and immediately (!) Pour over the dish in a circle (the dish should still simmer gently). Stir well - this will make the dish nice and slimy. At the end, add about 1 teaspoon of goma oil (Japanese roasted sesame oil) and stir again. Be careful: the oil tastes very intense! Better to use a little less than too much Then serve in bowls (best with Asian rice).
7. Instead of minced pork, you can also use mixed minced meat if necessary - but minced pork is better! Instead of the silken tofu you can also use cotton tofu (the Chinese also do ), but I like the slimy silken tofu with it. With silken tofu, however, make sure that it is firm (!) Silken tofu, the soft one crumbles very quickly. If there is no firm silken tofu, it is better to use cotton tofu.
8. Light miso paste cannot be replaced with red miso paste. It works without miso paste, but I like it better
9. Goma oil cannot be replaced with European sesame oil (not even with roasted European sesame oil), as it tastes completely different. If there is no goma oil in the Asian store, better leave it out!
10. Shiitake mushrooms and aubergines are also delicious in the dish, but they are not necessary (the Asians mix far fewer ingredients in their dishes than is done in the typical German Chinalokal ).
11. Rice (Chinese or Japanese) goes best with the dish. I also always make an Asian vegetable side dish, which is then served in its own bowl - e.g., mixed stir-fried vegetables or algae and cucumber slices in rice vinegar and a little sugar (Japanese: Sunomono)
12. Oh, the chilli bean paste makes the dish a little spicy. If you can`t take it that well, you should take less than the specified 3 tablespoon. But actually it is originally a dish of the Szechuan cuisine and the people there like it spicy.

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